Summer Crockpot Beef Stew

Thanks to Linda Sklar for submitting this recipe.

  • 1 cup Brooklyn Brewery Black Chocolate Stout beer
  • 1/4 cup dry chickpeas soaked in water overnight, drained
  • 1/8 cup dry red kidney beans
  • 1/4 cup pearled barley
  • 1lb Skirt Steak, cut in half
  • 4 small yellow potatoes, peeled and cut into quarters
  • 1/4 tsp black pepper, ground peppercorns preferred
  • 1/4 tsp salt
  • 1/2 tsp Montreal Steak Seasoning
  • 1/4 tsp chili powder
  • 4 oz ketchup
  • 2-3 cups Beef Stock (or use water remaining after boiling flanken, tongue or brisket)


  1. Soak chickpeas in water to cover for 8 hours or more.
  2. Pour Chocolate Stout into bottom of Crockpot.
  3. Add drained chickpeas.
  4. Pour in kidney beans and barley.
  5. Add 1 piece of skirt steak.
  6. Add half the quartered potatoes.
  7. Pour in spices.
  8. Add other half of skirt steak.
  9. Put in remaining potatoes.
  10. Mix ketchup well with beef stock so well blended and enough to cover top of potatoes.
  11. Put crockpot on high for 30 minutes, then cook on Low for 8 hours.

Perfect served with a side of quinoa tossed with crisply sautéed carrots, celery and red pepper.  ENJOY!

Serves 4 if with quinoa; serves 3 if main meal.  For more portions, increase all ingredients proportionately but make sure to layer meat and potatoes.

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