BEER AND HORSERADISH SLOW COOKER BEEF STEW

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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