Crockpot Beef Stew
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 30 mins
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Servings
8 servings
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Calories
434 kcal
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Course
Main Course
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Cuisine
American
Crockpot Beef Stew
Description
Crockpot Beef Stew begins by seasoning and browning beef chuck pieces to develop a caramelized crust, which adds depth of flavor. The beer and broth deglaze the pan, incorporating browned bits into the liquid base. Root vegetables and aromatics provide natural sweetness and earthiness, simmering gently on low heat for about seven hours to tenderize meat and meld flavors.
The stew is thickened near the end by integrating a paste of butter and flour stirred into the hot liquid, creating a velvety texture. Prepared horseradish is added for a subtle sharpness that complements the savory broth. The dish finishes with a sprinkle of fresh parsley for brightness.
This stew pairs well with rustic bread or hearty sides for a satisfying dinner. It stores well and can be reheated, with an option to strain out excess fat if desired for a cleaner broth. The long slow cook ensures the beef is tender and vegetables remain distinct but soft.
Ingredients
- 2 - 2 1/2 lbs beef chuck roast boneless, trimmed and cut into 1-2 inch pieces
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp vegetable oil
- 12 oz stout beer dark, e.g. Guinness
- 3 cups beef broth
- 3 carrot peeled and cut into 2 inch pieces
- 2 parsnip peeled and cut into 1 inch pieces
- 1 1/4 lb Yukon Gold potatoes baby, halved or quartered
- 1 yellow onion diced
- 5 cloves garlic minced
- 2 tsp sage fresh, minced
- 2 Tbsp beef base better than bouillon
- 2 Tbsp tomato paste
- 1-2 Tbsp horseradish prepared
- 1 Tbsp butter softened
- 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!
Notes
- After cooking, skim off any excess fat from the stew surface or strain the broth before recombining with meat and vegetables for a less greasy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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