Prep Time: 20 mins | Cook Time: 8 hrs 10 mins | Total Time: 8 hrs 30 mins | Servings: 8
This is the ultimate comfort food. Beef stew with beer made in a crockpot. Melt-in-your-mouth beef in a rich and silky sauce with tender veggies. It’s an award-winning dinner that takes no effort to make!
Ingredients
2 – 2 1/2 pounds boneless chuck roast, trimmed and cut into 1-2” pieces
1 1/2 teaspoon 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 pound 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 shimmering, add the beef to the skillet in a single layer and cook for about a minute or two on each side until browned. Turn the heat off when done and take transfer the beef to the slow cooker.
Step 3: To the hot pan, pour the beer and broth. Stir to loosen the browned bits and allow to sit for a couple of minutes while adding the other ingredients.
Step 4: To the slow cooker, on top of the browned beef, add the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Then, pour over the beer/broth mixture. Put the lid on and set to cook for 7 to 7 1/2 hours on low.
Step 5: To form a pastry ball, combine the butter and flour.
Step 6: Take the lid off and add the horseradish along with the butter/flour mixture. Stir well. Replace the lid and cook for an additional 20 to 30 minutes, stirring often. Adjust the salt and pepper according to taste.
Step 7: Serve garnished with some fresh parsley. Enjoy!
Tips:
Skim the excess fat particles on top of the stew after cooking using a spoon. Alternately, you can transfer the beef and veggies to a bowl. And through a strainer into the bowl with the beef and veggies, pour the liquid.
Ingredients
- 2 - 2 1/2 pounds boneless chuck roast, trimmed and cut into 1-2” pieces
- 1 1/2 teaspoon 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 pound 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 shimmering, add the beef to the skillet in a single layer and cook for about a minute or two on each side until browned. Turn the heat off when done and take transfer the beef to the slow cooker.
Step 3: To the hot pan, pour the beer and broth. Stir to loosen the browned bits and allow to sit for a couple of minutes while adding the other ingredients.
Step 4: To the slow cooker, on top of the browned beef, add the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Then, pour over the beer/broth mixture. Put the lid on and set to cook for 7 to 7 1/2 hours on low.
Step 5: To form a pastry ball, combine the butter and flour.
Step 6: Take the lid off and add the horseradish along with the butter/flour mixture. Stir well. Replace the lid and cook for an additional 20 to 30 minutes, stirring often. Adjust the salt and pepper according to taste.
Step 7: Serve garnished with some fresh parsley. Enjoy!
Notes
Skim the excess fat particles on top of the stew after cooking using a spoon. Alternately, you can transfer the beef and veggies to a bowl. And through a strainer into the bowl with the beef and veggies, pour the liquid.
