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Crockpot Beef Stew

Crockpot Beef Stew

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  • Author: Grace
  • Total Time: 7 hours 20 minutes
  • Yield: Serves approximately 6

Description

Crockpot Beef Stew is the epitome of comfort food, perfect for cozy evenings or family gatherings. This hearty dish features tender chunks of beef simmered to perfection in a rich, flavorful broth made with dark stout beer, fresh herbs, and an array of hearty vegetables. The slow cooker does all the work for you, making it an ideal choice for busy weeknights. With its delightful combination of flavors and easy preparation, this stew will become a staple in your home. Serve it over mashed potatoes, with crusty bread, or simply on its own—either way, it’s sure to satisfy everyone at the table.

Ingredients

Scale
  • 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
  • 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.
  2. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering.
  3. Add beef in a single layer (you may have to do this in batches).
  4. Brown on all sides, about 1-2 minutes per side, then turn off heat.
  5. Remove beef to slow cooker.
  6. Pour beer and broth into hot pan.
  7. Stir to loosen any browned bits from the bottom of the skillet.
  8. Let sit for a few minutes while you add other ingredients.
  9. Add carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste to slow cooker with browned beef.
  10. Pour beer/broth mixture from skillet into the slow cooker.
  11. Cover and cook on LOW for 7 – 7 1/2 hours.
  12. Mix together butter and flour to form a pasty ball.
  13. Remove lid from slow cooker; add horseradish and butter/flour mixture.
  14. Stir well; cover again and continue cooking another 20-30 minutes, stirring occasionally.
  15. Taste; add additional salt and pepper as needed.
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 420
  • Sugar: 4g
  • Sodium: 830mg
  • Fat: 19g
  • Saturated Fat: 7g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 90mg

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Find it online: https://gracecooks.com/crockpot-beef-stew/