Slow Cooker Beer and Horseradish Beef Stew
Recipes Beef Main Dish Seasonal cooking Slow Cooker Soups and stews
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.