Beer Braised Stew

3 bacon strips, diced
2 pounds beef stew meat, cut into 1 inch cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
2 cups fresh baby carrots
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 can beer (12 ounces)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles

In a large skillet. cook bacon over medium heat, until crisp. Remove to paper towels, drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches, drain.

Transfer to a 5 quart slow cooker. Add the carrots, bacon, onion, garlic and bay leaf ( I added mushrooms during this step). In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.

Cover and cook on low for 5 1/2 to 6 hours or until meat and vegetables are tender.

In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes longer or until thickened. Discard bay leaf. Serve beef with noodles.

Side Note: I added about 1 cup of fresh sliced mushrooms to the stew.