Slow Cooker Beer and Horseradish Beef Stew
Description
The slow cooker does most of the work to make this dish a warm, satisfying meal. The meat and vegetables turn out tender and delicious with a wonderful, rich saucy gravy.
Ingredients
2 - 2 1/2 lb. boneless chuck roast, trimmed and cubed into 1 or 2 inch pieces
1 1/2 t. kosher salt
1 t. black pepper
2 T. vegetable oil
12 oz. dark stout beer (like Guinness)
3 c. beef stock/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
1 yellow onion, diced
5 cloves garlic, minced
2 t. fresh sage, minced
2 T. beef base (like Better Than Bouillon)
2 T. tomato paste
1-2 T. prepared horseradish
1 T. butter, softened
1 T. all-purpose flour
Directions
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Season beef with kosher salt and black pepper.
Heat vegetable oil in a large skillet over medium-high heat until shimmering; add beef in a single layer, done in batches to avoid overcrowding the pan. Brown on all sides, about 1-2 minutes per side; turn off heat. Transfer beef to a slow cooker.
Pour beer and stock/broth into hot pan; stir to loosen any browned bits; let sit for a few minutes while adding other ingredients.
Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker. Pour beer/broth mixture from the skillet into the slow cooker; cover; cook on LOW heat for 7 - 7 1/2 hours.
Mix together butter and flour to form a pasty ball. Remove lid, add horseradish and butter/flour mixture, stirring well. Cover; cook 20-30 minutes, stirring occasionally. Add additional salt and pepper, to taste.
Serve, sprinkled with fresh parsley.
8 servings.
*If stew gets a lot of fat particles at the top after cooking, skim it with a spoon or transfer beef and veggies to a bowl and pour liquid through a strainer into the bowl with the beef and vegetables.