Simple Beer Stew

For our next stew, we wanted to try to make it with beer instead of wine and see if it'll still end up deliciously scrumptious as our other stews made with red wine. Here's what we used:

Beef neckbones

1 onion, chopped

6oz tomato paste (in a can)

11 tsp beef bouillon

4 cans of beer

5 cups water

3 bay leaves

We used about 1-1/2 lbs beef neckbones for this stew.

Seared them on all sides, though you may want to season them as ours came out a little bland though it was fall-off-the-bones tender.

Did the whole onion thing again as the previous oxtail stew, but with a splash of beer instead of wine.

Both the seared meats and onion and tomato paste went into the slow cooker to which we added four cans of PBR (minus the splash in the previous step), the water, beef bouillon and bay leaves. Cook on high for 4 hours, then refrigerate.

A day later with the fat removed and soup reheated all day:

Served with a poached egg and broccoli for a complete heart healthy dinner.

One for papa bear, mama bear and moi... 

Actually, the biggest one was for pops, the middle one for moi and the littlest one for the hubster. (He had other meaty side dishes)