Prep Time: 20 mins | Cook Time: 8 hrs 10 mins | Total Time: 8 hrs 30 mins | Yield: 8 Servings
I love this Crockpot Beef Stew so much! Every spoonful of this spectacular dish will surely take you on a journey! Try this recipe now. Enjoy!
Ingredients:
12 ounces dark stout beer (I usually use Guinness)
2 – 2 ½ pounds boneless chuck roast, trimmed and cut into 1–2-inch pieces
2 tablespoons vegetable oil
1 ½ teaspoons kosher salt
1 teaspoon black pepper
3 carrots, peeled and cut into 2-inch pieces
3 c beef broth
2 parsnips, peeled and cut into 1-inch pieces
2 tsp fresh sage, minced
1 ¼-pounds baby Yukon gold potatoes, halved or quartered
5 cloves garlic, minced
1 yellow onion, diced
2 tablespoons tomato paste
2 tablespoons beef base (better than bouillon)
1 tablespoon softened butter
1 tablespoon all-purpose flour
1-2 tablespoons prepared horseradish
Directions:
Sprinkle salt and pepper over the beef pieces, then toss until well coated.
Place a large skillet on the stove and turn the heat to medium-high.
Add vegetable oil and allow it to become hot.
Add the beef and cook until they turn brown on all sides.
Transfer the beef pieces into the slow cooker.
Add beer or broth into the skillet and scrape the bottom to get the brown bits.
Add the parsnips, potatoes, carrots, garlic, tomato paste, beef base, and sage. Stir until well mixed.
Transfer everything into the slow cooker.
Cover the slow cooker and cook everything for about 7 hours on a low setting.
Shape the flour and butter mixture into a ball, then toss it into the stew. Stir until well mixed.
Cover and cook for 30 more minutes. Make sure to stir from time to time and add more seasonings if necessary.
Garnish with freshly chopped parsley.
Serve and enjoy!
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