Mediterranean Brown Ale Beef Stew in the Slow Cooker

Saturday — the day we do laundry, run errands and nap — is a good day to cook something slow.

Every day I get recipes in my mail at work and often try them out before including them in my food column. This recipe, which includes beer and beef, sounded tasty and perfect for a cold-weather supper.

The recipe is from the National Beer Wholesalers Association.

Slow-Cooked Mediterranean Brown -Ale Beef Stew

• 1 12-ounce bottle brown ale beer
• 1 envelope dry onion-mushroom soup mix
• 1/2 cup sun-dried tomatoes (the dry ones)
• 1 tablespoons flour
• 4 garlic cloves, sliced
• 2 tablespoons dried rosemary
• 3 pounds beef chuck stew meet, cut into 2-inch chunks
• 1 onion, halved and sliced
• 2 red or orange bell peppers, cut into small strips
• 1/2 cut pitted Kalamata olives
• 1/2 cut chopped green olives
• 1/4 cup chopped parsley

Combine beer, soup mix, tomatoes, flour, garlic and rosemary in a slow cooker.

Warm olive oil in large skillet. Brown meat, 1/3 of it at a time. Transfer beef to slow cooker. Brown onion in oil left over from meat. Add onion to the slow cooker. Cover and cook on low for about 6 hours.

Add bell peppers and olives. Cook another 45 minutes on low. Serve stew over rice or pasta. Sprinkle with parsley.

I tasted liberally all afternoon, using and washing tons of spoons. The stew was even good early on before the flavors had a chance to marry. The beef melts in your mouth.

I served with a green salad, hard rolls and a Cotes du Rhone.