Prep Time: 20 mins | Cook Time: 8 hrs 10 mins | Total Time: 8 hrs 30 mins | Servings: 8
A pure comfort, this CrockPot Beef Stew is perfect for cold nights. Tender beef and veggies cooked in a rich and silky sauce. This no-fuss dish you can make in less or no effort at all!
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 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 a tsp black pepper, season the pieces of beef.
Step 2: In a large skillet, heat vegetable oil over medium-high heat. Once shimmering, add the beef to the skillet in a single layer. Cook for about a minute or two on both sides until browned. When done, turn the heat off and transfer the beef to a slow cooker.
Step 3: Into the hot pan, pour in the beer and broth. Loosen the browned bits by stirring the mixture. Leave it for several minutes.
Step 4: Into the slow cooker, add the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Pour in the beer and broth mixture, cover the slow cooker, and set on low. Cook for 7 – 7 1/2 hours.
Step 5: Form a pastry ball by mixing the butter and flour.
Step 6: Uncover the slow cooker. Stir in the horseradish and butter/flour mixture.
Step 7: Continue to cook for 20 to 30 minutes, stirring occasionally, covered. Season to taste.
Step 8: Before serving, garnish with parsley. Enjoy!
NOTE:
Skim the fat particles at the top of the stew after cooking. Or remove the beef and veggies from the pot, and transfer the liquid to a strainer into the bowl where you put the beef and veggies.
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 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 a tsp black pepper, season the pieces of beef.
Step 2: In a large skillet, heat vegetable oil over medium-high heat. Once shimmering, add the beef to the skillet in a single layer. Cook for about a minute or two on both sides until browned. When done, turn the heat off and transfer the beef to a slow cooker.
Step 3: Into the hot pan, pour in the beer and broth. Loosen the browned bits by stirring the mixture. Leave it for several minutes.
Step 4: Into the slow cooker, add the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Pour in the beer and broth mixture, cover the slow cooker, and set on low. Cook for 7 - 7 1/2 hours.
Step 5: Form a pastry ball by mixing the butter and flour.
Step 6: Uncover the slow cooker. Stir in the horseradish and butter/flour mixture.
Step 7: Continue to cook for 20 to 30 minutes, stirring occasionally, covered. Season to taste.
Step 8: Before serving, garnish with parsley. Enjoy!
Notes
Skim the fat particles at the top of the stew after cooking. Or remove the beef and veggies from the pot, and transfer the liquid to a strainer into the bowl where you put the beef and veggies.
