1 1/2 to 2 pounds stew beef or round steak
3 - 4 T. flour
salt & Pepper
1 can beer
1 pkg. onion soup mix (I used mushroom-onion)
1 pkg. brown gravy mix
Cut meat into 1 inch cubes. Combine flour with salt and pepper in a plastic bag; add beef cubes, a few at a time and toss to coat. In a large skillet with a little oil, brown beef over medium heat, stirring to brown all sides. In slow cooker, mix beer, soup mix and gravy mix. Add browned beef. Cover and cook on low for 8 to 10 hours. Serve with hot cooked noodles or potatoes.
I also thickened the broth with a little cornstarch and served it with mashed potatoes. The meat was very tender and tasted wonderful -- but it did not really taste like beef anymore. I guess what I mean is that the sauce/gravy taste overpowered the beef taste.