Prep Time: 20 mins | Cook Time: 8 hrs 10 mins | Total Time: 8 hrs 30 mins | Servings: 8
Super tender beef and veggies in a rich, silky sauce – this Crockpot Beef Stew is the perfect description of pure comfort!
Ingredients
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2 – 2 1/2 pounds boneless chuck roast, trimmed and cut into 1-2” pieces
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
12 ounces dark stout beer (I usually use Guinness)
3 c. beef broth
3 carrots, peeled and cut into 2” pieces
2 parsnips, peeled and cut into 1” pieces
1 1/4 pounds baby Yukon gold potatoes, halved or quartered
1 yellow onion, diced
5 cloves garlic, minced
2 teaspoons fresh sage, minced
2 tablespoons beef base (better than bouillon)
2 tablespoons tomato paste
1-2 tablespoons prepared horseradish
1 tablespoon softened butter
1 tablespoon all-purpose flour
How to make Crockpot Beef Stew
Step 1: With 1 1/2 tsp kosher salt and 1 tsp black pepper, season the pieces of beef.
Step 2: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the beef to the skillet in a single layer and cook for about a minute or two per side until brown. Turn the heat off and transfer the beef to a slow cooker.
Step 3: Into the hot pan, pour in the beer and broth. Deglaze to loosen the browned bits from the bottom of the pan. Allow the liquid to sit for a couple of minutes.
Step 4: Into the slow cooker, add in the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Then, pour in the beer/broth mixture. Cover the slow cooker, set on low, and cook for 7 to 7 1/2 hours.
Step 5: Make the pastry ball by combining the butter and flour. Uncover the slow cooker, then add in the horseradish and butter/flour mixture. Stir well. Cover and resume cooking for 20 to 30 minutes more, stirring occasionally.
Step 6: Adjust the seasoning according to taste.
Step 7: Garnish with fresh parsley. Serve and enjoy!
Tips:
Skim with a spoon the fat particles at the top of the skew after cooking. Alternately, you can take the beef and veggies out of the slow cooker, then strain the liquid into the bowl with the beef and veggies.
Nutrition:
Calories: 434
Ingredients
- 2 - 2 1/2 pounds boneless chuck roast, trimmed and cut into 1-2” pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 12 ounces dark stout beer (I usually use Guinness)
- 3 c. beef broth
- 3 carrots, peeled and cut into 2” pieces
- 2 parsnips, peeled and cut into 1” pieces
- 1 1/4 pounds baby Yukon gold potatoes, halved or quartered
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 teaspoons fresh sage, minced
- 2 tablespoons beef base (better than bouillon)
- 2 tablespoons tomato paste
- 1-2 tablespoons prepared horseradish
- 1 tablespoon softened butter
- 1 tablespoon all-purpose flour
Instructions
Step 1: With 1 1/2 tsp kosher salt and 1 tsp black pepper, season the pieces of beef.
Step 2: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the beef to the skillet in a single layer and cook for about a minute or two per side until brown. Turn the heat off and transfer the beef to a slow cooker.
Step 3: Into the hot pan, pour in the beer and broth. Deglaze to loosen the browned bits from the bottom of the pan. Allow the liquid to sit for a couple of minutes.
Step 4: Into the slow cooker, add in the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Then, pour in the beer/broth mixture. Cover the slow cooker, set on low, and cook for 7 to 7 1/2 hours.
Step 5: Make the pastry ball by combining the butter and flour. Uncover the slow cooker, then add in the horseradish and butter/flour mixture. Stir well. Cover and resume cooking for 20 to 30 minutes more, stirring occasionally.
Step 6: Adjust the seasoning according to taste.
Step 7: Garnish with fresh parsley. Serve and enjoy!
Tips:
Skim with a spoon the fat particles at the top of the skew after cooking. Alternately, you can take the beef and veggies out of the slow cooker, then strain the liquid into the bowl with the beef and veggies.
