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Crockpot Beef Stew

by Rebecca September 8, 2021

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.

Crockpot Beef Stew

Rebecca 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… General Recipes Crockpot Beef Stew European Print This
Serves: 8 Prep Time: 20 mins Cooking Time: 8 hrs 10 mins 8 hrs 10 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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