1. Broil ribs 6 inches from heat on rack in broiler pan 10 minutes or until well browned, turning once. Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
2. Combine beer, 6 tablespoons mustard and 2 tablespoons Worcestershire in medium bowl. Pour into slow cooker. Cover and cook on HIGH setting for 5 hours* or until meat is tender.
3. Transfer meat and vegetables to platter; keep warm. Strain fat from broth; pour broth into saucepan. Combine cornstarch with 2 tablespoons cold water in small bowl. Stir into broth with remaining 2 tablespoons mustard and 1 tablespoon Worcestershire. Heat to boiling. Reduce heat to medium-low. Cook 1 to 2 minutes or until thickened, stirring often. Pass gravy with meat and vegetables. Serve meat with additional mustard.
*Or cook 10 hours on LOW setting
Hint
Prepare ingredients the night before for quick assembly in the morning. Keep refrigerated until ready to use.
Tip
Use a barley wine or spiced winter ale in this stew for an even bolder beef flavor.
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