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Jewish World Review Slow-Cooker Stout and Chicken Stew combines two of America's favorites for a hearty, substantial, savory sensation Wendy Ruopp Eating WEll JewishWorldReview.com | Whether you want a healthy comforting weeknight dinner or a delicious stew to enjoy on the weekend a warming bowl of slow-cooked chicken stew with stout fits the bill with two of America's favorites- chicken and beer. Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of pastrami for added savoriness. SLOW-COOKER STOUT AND CHICKEN STEW MAKES: 8 servings, about 1 1/3 cups each. ACTIVE TIME: 45 minutes SLOW-COOKER TIME: 4-8 hours 6 tablespoons plus 1/2 cup all-purpose flour, divided 1 teaspoon salt, divided, plus more to taste 1/2 teaspoon freshly ground pepper, plus more to taste 2 1/2 pounds boneless, skinless chicken thighs, trimmed 4 teaspoons extra-virgin olive oil, divided 3 pieces pastrami, chopped 1 2/3 cups Guinness beer or other stout (14-ounce can) 1 pound whole baby carrots or large carrots cut into 1-inch pieces 1 (8-ounce) package cremini or button mushrooms, halved if large 2 cups chopped onion 4 cloves garlic, minced 1 1/2 teaspoons dried thyme 1 cup reduced-sodium chicken broth 2 cups frozen baby peas, thawed WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker. Add pastrami to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the pastrami and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper. Make Ahead Tip: Trim chicken, chop pastrami; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker Nutrition: Per serving : 366 calories; 13 g fat; 3 g sat; 6 g mono; 88 mg cholesterol; 28 g carbohydrates; 30 g protein; 4 g fiber; 566 mg sodium; 650 mg potassium 1 1/2 carbohydrate servings Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat ( EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Eating WEll Inc.. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC..