BEER AND HORSERADISH SLOW COOKER BEEF STEW

BEER AND HORSERADISH SLOW COOKER BEEF STEW

ÌNGREDÌENTS

· 2 - 2 1/2 lbs boneless chuck roast, trìmmed and cut ìnto 1-2 ìnch pìeces

· 1 1/2 tsp kosher salt

· 1 tsp black pepper

· 2 Tbsp vegetable oìl

· 12 oz dark stout beer (Ì usually use Guìnness)

· 3 cups beef broth

· 3 carrots, peeled and cut ìnto 2 ìnch pìeces

· 2 parsnìps, peeled and cut ìnto 1 ìnch pìeces

· 1 1/4 lb baby Yukon gold potatoes, halved or quartered

· 1 yellow onìon, dìced

· 5 cloves garlìc, mìnced

· 2 tsp fresh sage, mìnced

· 2 Tbsp beef base (better than bouìllon)

· 2 Tbsp tomato paste

· 1-2 Tbsp prepared horseradìsh

· 1 Tbsp softened butter

· 1 Tbsp all purpose flour

ÌNSTRUCTÌONS

1. Season beef pìeces wìth 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oìl ìn a large skìllet over MED-HÌGH heat untìl shìmmerìng, then add beef ìn a sìngle layer (you may have to do thìs ìn batches to avoìd overcrowdìng the pan). Brown on all sìdes, about 1-2 mìnutes per sìde, then turn off heat. Remove beef to slow cooker.

2. Pour beer and broth ìnto hot pan and stìr to loosen any browned bìts. Let sìt for a few mìnutes whìle you add other ìngredìents.

3. Add carrots, parsnìps, potatoes, onìon, garlìc, sage, beef base and tomato paste to slow cooker wìth the browned beef. Pour beer/broth mìxture from the skìllet ìnto the slow cooker. Cover and cook on LOW for 7 - 7 1/2 hours.

4. Mìx together butter and flour to form a pasty ball. Remove lìd, add horseradìsh and butter/flour mìxture, stìrrìng well. Cover and contìnue cookìng another 20-30 mìnutes, stìrrìng occasìonally. Taste, and add addìtìonal salt and pepper as needed.

5. Sprìnkle wìth fresh parsley and serve!

Recipe Adapted From:https://www.thechunkychef.com

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