Crockpot Beef Stew

Name: Crockpot Beef Stew
Prep time: 20 min
Cook time: 8 h 10 min
Total time: 8 h 30 min
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); 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

User Reviews

4.5

192 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs 20 mins
Total Time
8 hrs 30 mins
Servings
8 servings
Calories
434 kcal
Course
Main Course
Cuisine
American

Crockpot Beef Stew

Dominic Jacobs

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This beer and horseradish beef stew is the definition of pure comfort food!

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Ingredients

Servings

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

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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!

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.