Beer And Horseradish Slow Cooker Beef Stew

Beer And Horseradish Slow Cooker Beef Stew

2 - 2 1/2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces
1 1/2 tsp kosher salt
1 tsp black pepper
2 Tbsp vegetable oil
12 oz dark stout beer (I usually use Guinness)
3 cups beef broth
3 carrots, peeled and cut into 2 inch pieces
2 parsnips, peeled and cut into 1 inch pieces
1 1/4 lb baby Yukon gold potatoes, halved or quartered

  • Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). Brown on all sides, about 1-2 minutes per side, then turn off heat. Remove beef to slow cooker.
  • Pour beer and broth into hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients.
  • Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on LOW for 7 - 7 1/2 hours.

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