BEER AND HORSERADISH SLOW COOKER BEEF STEW

Very good! I was worried about the horseradish since I’m not really a fan, but I went ahead and used the full 2 tbsps and it just gave the flavor a nice little boost. Thank you!

BEER AND HORSERADISH SLOW COOKER BEEF STEW

This beer and horseradish beef stew is the definition of pure comfort food!  Cooking it in the slow cooker makes for the most tender pieces of beef and veggies with a rich, silky sauce!

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

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. get the full instructions @ thechunkychef.com

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