Saturday, June 7, 2008

Beef and bacon stew

2 slices bacon, cut into 1/2-inch pieces
3/4 lb beef stew meat
1 small onion, thinly sliced
1 cup ready-to-eat baby-cut carrots, halved lengthwise
1 tablespoon all-purpose flour
2 teaspoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/2 cup apple juice or beer

In 10-inch skillet, cook bacon over medium heat until brown but not crisp. Add beef stew meat and onion; cook 3 to 5 minutes, stirring occasionally, until beef is browned.

Into 1 1/2-quart slow cooker, spoon mixture; stir in carrots. In small bowl, mix remaining ingredients; gently stir into mixture in slow cooker.

Cover; cook on Low heat setting 7 to 8 hours.