Sweet Chili Stew
Food and prop styling by Renee Muller | Photography by Hudi Greenberger
This sweet chili stew is a winner. What a grand finale it was for my family who begged for traditional dinners again after involuntarily being my crockpot-dinner testers for two weeks straight.
INGREDIENTS
SERVES 4–6
- 2 lb (1 kg) stew meat
- 1 large onion sliced
- 8 oz (225 g) button or baby bella mushrooms washed and halved
- ½ cup sweet chili sauce
- 5 Tbsp onion soup mix
- ½ cup beer
- ¾ cup water
- salt and pepper to taste
PREPARATION
Line a 4–6-quart slow cooker with a liner bag or spray with cooking spray. Combine all ingredients in slow cooker. Stir to combine well. Cover and cook on low for 6–8 hours or on high for 4–5 hours.
Note This recipe works well with a small brisket roast as well. Place brisket on bottom of the slow cooker. Lightly season with salt and pepper. Combine all dressing ingredients including onions and mushrooms. Pour over meat cover and cook for 7–8 hours on low or 5 hours on high.
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