This succulent, spicy and just-a-little-sweet Asian beef is almost sinfully easy to prepare in the slow-cooker -no pre-browning, extensive preparation or complicated sauces- yet somehow yields incredibly deep flavours.
Since my local, grass-fed organic beef was delivered a few weeks ago, I’ve been thumbing through some “oldies but goodies” beef recipes and came upon Beefy
Stout brings out the meaty flavor of this chili perfectly. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
