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! Stew Recipes | Stew Chicken Recipe | Stew Beef | Stew Meat Recipes Crock pot | Stew Beef Recipes | Stew
Prep time: Cook time: Total time:
Yield: 8 Servings
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) And many more.
Instructions:
Step number one. 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.
After that, 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.
After that, 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.
