Name: Slow Cooker Beef Stew
Ingredients: 2.5 lb boneless Chuck Roast, cut into 1 inch pieces; 1 1/2 tsp Kosher Salt; 1 tsp pepper; 2 TBSP vegetable oil; 12 oz Guinness beer; 4 cups beef broth; 3 carrots, cut into 1 inch slices; 1 1/4 lb baby Yukon potatoes, quartered; 1 yellow onion diced; 1 1/2 cups sliced mushrooms; 4 cloves garlic, minced; 2 tsp fresh sage; 2 TBSP beef base (I used the Better than Bouillon brand); 2 TBSP tomato paste; 1 TBSP horseradish; 1 TBSP butter; 1 TBSP flour; Salt and pepper to taste

Description

Slow Cooker Beef Stew. Perfect for fall!

Ingredients

Scale

2.5 lb boneless Chuck Roast, cut into 1 inch pieces
1 1/2 tsp Kosher Salt
1 tsp pepper
2 TBSP vegetable oil
12 oz Guinness beer
4 cups beef broth
3 carrots, cut into 1 inch slices
1 1/4 lb baby Yukon potatoes, quartered
1 yellow onion diced
1 1/2 cups sliced mushrooms
4 cloves garlic, minced
2 tsp fresh sage
2 TBSP beef base (I used the Better than Bouillon brand)
2 TBSP tomato paste
1 TBSP horseradish
1 TBSP butter
1 TBSP flour
Salt and pepper to taste

Instructions

Season cubed beef with 1 1/2 tsp kosher salt and 1 tsp pepper. Heat oil in large pan on med/high heat. Add beef and brown all sides, 1-2 minutes per side. Remove beef and add to slow cooker.
Pour beer and broth into the hot pan you cooked the beef in and stir to loosen any brown bits from the bottom of pan. Add to slow cooker. Add carrots, potatoes, garlic, mushrooms, onion, sage, beef base, and tomato paste. Cook on low for 7 hours.
After 7 hours cooking time, mix together butter and flour to form a pasty ball. Add to stew also add horseradish. Cover and cook for an additional 20-30 minutes, stirring occasionally. Taste, and add additional salt and pepper as needed.