Recipes Cookbook - BEER AND HORSERADISH SLOW COOKER BEEF STEW

BEER AND HORSERADISH SLOW COOKER BEEF STEW #BEER AND #HORSERADISH #SLOW #COOKER #BEEF #STEW #Recipe #Meals #Pork_roast_crock_pot_recipes_slow_cooker #Pork_roast_crock_pot_recipes_easy #Instapot_pork_roast #Pork_roast_crock_pot_recipes_crockpot #Crock_pot_pork_loin #Slow_cooker_cube_steak_and_gravy

Ingredients

• 2 - 2 1/2 lbs boneless chuck roast, trimmed andcut 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Sprinkle with fresh parsley and serve!

recipe adapted >>>>>  here