This horseradish beef stew with beer is the definition of pure comfort food! Cooking it in the slow cooker makes the beef and veggies super tender with a rich, silky sauce… and it takes hardly any effort to make! Come home to a mouthwatering dinner, ready to eat.
Solace food plans like this Crockpot Beef Stew are fundamental in the colder months. You get back home to a house that smells grand and supper is done and prepared for you to appreciate! We love simple slow cooker suppers like my Crockpot Mongolian Beef and this is one of my Comfort Food plans you’ll certainly need in your supper turn!
As somebody who telecommutes, it’s not difficult to fail to remember what it resembles to return home subsequent to working a full (taxing) day and still have the devastating truth of preparing supper. As far as I might be concerned, there is no getting back home, since I’m generally here composition, concocting, setting up photoshoots, and so forth
Indeed, even before this site, there wasn’t any returning home, since I was a homemaker. In any case, I can advise you, the night’s the point at which I have supper going in the sluggish cooker… those are the evenings that before my significant other even has his entire body through our entryway, he’s going, “man that scents astonishing, I’m so ravenous!”.
By and large hamburger stew is made with an extreme cut of meat like a throw meal (or shoulder cook), vegetables (like potatoes, carrots, celery, parsnips, mushrooms, and so on), meat stock, and a lot of preparing. I like to add some lager to mine, as I love the profundity of flavor, just as some tomato glue and meat base.
This beer and horseradish beef stew is the definition of pure comfort food.
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
- 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!
