BEER AND HORSERADISH SLOW COOKER BEEF STEW
magine coming home to a fantastic soul-warming comfort food dinner recipe… sounds perfect doesn’t it? This time of year, comfort foods like this beef stew are crucial to keep on hand. Especially one that cooks in the slow cooker… barely any hands-on effort is required!
Start by browning the beef pieces in a large dutch oven. Remove and cook onions and garlic in beef drippings. Add beer and beef broth to deglaze the pan (scraping the bottom of the pot to release those browned bits). Return beef to the pot and add remaining ingredients. Stir well, cover and simmer on LOW for 2-2 1/2 hours.
BEER AND HORSERADISH SLOW COOKER BEEF STEW
8 SERVINGS prep time 20 MINS cook time 8 HRS 10 MINS total time 8 HRS 30 MINS
This beer and horseradish beef stew is the definition of pure comfort food! Cooking it in the slow cooker makes for the most tender pieces of beef and veggies with a rich, silky sauce!
INGREDIENTS
2 - 2 1/2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces
1 1/2 tsp kosher salt
1 tsp black pepper
2 Tbsp vegetable oil
12 oz dark stout beer (I usually use Guinness)
3 cups beef 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 tsp fresh sage, minced
2 Tbsp beef base (better than bouillon)
2 Tbsp tomato paste
1-2 Tbsp prepared horseradish
1 Tbsp softened butter
1 Tbsp all purpose flour
INSTRUCTIONS
Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). Brown on all sides, about 1-2 minutes per side, then turn off heat. Remove beef to slow cooker.
Pour beer and broth into hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients.
Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on LOW 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 and continue cooking another 20-30 minutes, stirring occasionally. Taste, and add additional salt and pepper as needed.
Sprinkle with fresh parsley and serve!
RECIPE NOTES
If your stew gets a lot of fat particles at the top after cooking, either skim it with a spoon or remove beef and veggies to a bowl, then pour liquid through a strainer into the bowl with the beef and veggies.
source : thechunkychef.com/