Prep Time: 20 mins | Cook Time: 8 hrs 10 mins | Total Time: 8 hrs 30 mins | Servings: 8
This crockpot beef stew is a very comforting stew with beer and horseradish. You can make this ahead and serve the next day. It tastes better when eaten after a day.
Ingredients
2 tablespoons vegetable oil
2-2 1/2 pounds boneless chuck roast, trimmed and cut into 1-2 inch pieces
5 cloves garlic, minced
12 ounces dark stout beer (I usually use Guinness)
3 c. beef broth
2 parsnips, peeled and cut into 1-inch pieces
3 carrots, peeled and cut into 2-inch pieces
1 1/4 pounds baby Yukon gold potatoes, halved or quartered
1 yellow onion, diced
2 teaspoons fresh sage, minced
2 tablespoons tomato paste
1-2 tablespoons prepared horseradish
2 tablespoons beef base (better than bouillon)
1 tablespoon softened butter
1 tablespoon all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
How to make Crockpot Beef Stew
Step 1: Sprinkle the pieces of beef with 1 1/2 tsp kosher salt and 1 tsp black pepper. In a large skillet, heat the vegetable oil on medium-high heat. Once the oil is shimmering, add the beef in a single layer and cook for about 1 to 2 minutes on each side until browned. To avoid overcrowding the pan, you may have to sear the beef in batches. When done, turn the heat off and transfer the beef to a slow cooker.
Step 2: Into the hot pan, pour the beer and broth. Then, stir to loosen any browned bits. Allow this to sit for a couple of minutes.
Step 3: To the slow cooker with the browned beef, add the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Add the beer/broth mixture from the skillet. Put the lid on and set to cook for 7 to 7 1/2 hours on low.
Step 4: Combine the butter and flour to shape a pastry ball. Take the lid off, then add the horseradish and butter/flour mixture. Mix well. Replace the lid and cook for additional 20 to 30 minutes, stirring often. As needed, season with more salt and pepper to taste.
Step 5: Before serving, sprinkle the Beef Stew with fresh parsley. Enjoy!
Note:
You can skim off the excess fat particles at the top using a spoon or transfer the beef and veggies to a bowl. Through a strainer into the bowl with the beef and veggies, pour the liquid.
Crockpot Beef Stew
Ingredients
- 2 tablespoons vegetable oil
- 2-2 1/2 pounds boneless chuck roast trimmed and cut into 1-2 inch pieces
- 5 cloves garlic minced
- 12 ounces dark stout beer I usually use Guinness
- 3 c. beef broth
- 2 parsnips peeled and cut into 1-inch pieces
- 3 carrots peeled and cut into 2-inch pieces
- 1 1/4 pounds baby Yukon gold potatoes halved or quartered
- 1 yellow onion diced
- 2 teaspoons fresh sage minced
- 2 tablespoons tomato paste
- 1-2 tablespoons prepared horseradish
- 2 tablespoons beef base better than bouillon
- 1 tablespoon softened butter
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Sprinkle the pieces of beef with 1 1/2 tsp kosher salt and 1 tsp black pepper. In a large skillet, heat the vegetable oil on medium-high heat. Once the oil is shimmering, add the beef in a single layer and cook for about 1 to 2 minutes on each side until browned. To avoid overcrowding the pan, you may have to sear the beef in batches. When done, turn the heat off and transfer the beef to a slow cooker.
- Into the hot pan, pour the beer and broth. Then, stir to loosen any browned bits. Allow this to sit for a couple of minutes.
- To the slow cooker with the browned beef, add the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste. Add the beer/broth mixture from the skillet. Put the lid on and set to cook for 7 to 7 1/2 hours on low.
- Combine the butter and flour to shape a pastry ball. Take the lid off, then add the horseradish and butter/flour mixture. Mix well. Replace the lid and cook for additional 20 to 30 minutes, stirring often. As needed, season with more salt and pepper to taste.
- Before serving, sprinkle the Beef Stew with fresh parsley. Enjoy!
