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!

Imagine coming home to a fantastic soul-warming comfort food dinner recipe… sounds perfect doesn’t it?  This time of year, comfort foods like this beef stew are crucial to keep on hand.  Especially one that cooks in the slow cooker… barely any hands-on effort is required!

As a food blogger, it’s easy to forget what it’s like to come home after working a full (long) day and still have the very crushing reality of having to cook dinner.  For me, there is no coming home, since I’m always here working, cooking, setting up photoshoots, etc.  Even before this blog took off, there wasn’t any coming home, since I was a stay at home Mom.  BUT, I can tell you, the night’s when I’ve got dinner going in the slow cooker… those are the nights that before my husband even has his whole body through our door, he’s going, “man that smells amazing, I’m so hungry!”.  And I know he’s super relieved to not have to run back out for takeout, etc.

I know some of you are wondering why in the world my husband would be running out for takeout when I literally cook for a living.  Well, it’s because I literally cook for a living!  Some days after cooking all day, or cooking multiple meals to photograph or test… the thought of cooking yet again is just exhausting.  So we have leftovers or takeout… or hopefully I was smart and threw something in the slow cooker in the morning!

SERVINGS 8
prep time 20 MINS
cook time 8 HRS 10 MINS
total time 8 HRS 30 MINS
calories: 434 KCAL


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. 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.
  4. 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.
  5. Sprinkle with fresh parsley and serve!


RECIPE NOTES

  • If your stew gets a lot of fat particles at the top after cooking, either skim it with a spoon or remove beef and veggies to a bowl, then pour liquid through a strainer into the bowl with the beef and veggies.


Recipe adapted from: https://www.thechunkychef.com/

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