Stewed Beef Chuckeye, Madness Style

The above ingredients and a slow cooker are all you need to prepare a flavorful and incredibly tender beef chuckeye. I've always found filet mignon to be the most tender cut of beef, but you can get amazing results with other cuts of beef using a slow cooker.

For the peppers, we used 2 jars preserved from our garden this year. They sure kept their spiciness! Click here for the preserving recipe.

Ingredients

• 20 ounce choice beef chuck eye steak, thawed
• 16 ounces pickled peppers, drained
• 2 tablespoons minced garlic
• 2 tablespoons chili powder
• 1 bottle of Pale Ale
• 2 potatoes, chopped
• 2 carrots, peeled and chopped
• 1 Spanish onion, peeled and chopped
• 1 teaspoon olive oil

Cooking Directions

• Season the chuck eye steak with 1 tablespoon chili powder.
• Heat a sauté pan to medium and sear the steak on each side, about 1 minutes each – with olive oil to prevent sticking.
• Add steak to a slow cooker, along with pickled peppers, onion, garlic, remaining chili powder, and Pale Ale.
• Slow cook about 4 hours, then add in chopped potatoes and carrots.
• Slow cook an additional 2 hours, then serve!

NOTE: The steak should be nice and tender this way, and nicely flavored!