Tonight I made one that knocked it out of the park.
Ingredients:
2.5 lb slow cooking chuck roast, trimmed of fat and cubed into approx 1" pieces
4 medium carrots peeled and cubed (my kids like carrots so I add extra)
3 ribs of celery cut into 3/4" pieces
1 or 2 medium sized russets peeled and cubed (I like potatoes so I use 2)
button mushrooms stemmed and cut into cube-y chunks about the same size as the rest of the veggies
half a small cabbage cubed (probably about 2 cups)
1.5 medium onion chopped
3 or 4 garlic cloves minced
1/3 bottle of an IPA
1 TABLEspoon of beef stock (I used better than boullion)
1.5 teaspoons of grainy mustard (I use Maille brand)
In a large skillet sautee each ingredient (except cabbage) with olive oil. Sautee them separately until slightly carmelized. I go in this order adding more olive oil between each ingredient:
1) onions
2) carrots
3) celery
4) mushrooms
5) potatoes
6) beef
7) garlic (just lightly sauteed)
Dump each sauteed ingredient in a large pot.
Add the beer to deglaze the skillet and scrape up the browned bits with a wooden spoon. Pour off the deglazed bits and beer into the pot. The skillet should be pretty clean from the deglazing.
Add the cabbage and some water to barely reach the top of the ingredients. Turn the heat to medium high.
Add the beef stock and mustard. Stir gently to mix all ingredients together.
Cover and bring the pot to a boil. Lower heat to low and let simmer for 45 mins - 1 hour stirring gently occasionally. Add more water if it seems a bit dry.
Serve with crusty bread.
Serves 4 with plenty left for seconds or leftovers.
