Description
Crockpot Beef Stew is the perfect dish for anyone seeking a hearty and warming meal. This comforting stew combines tender chunks of beef with an array of vegetables, all simmered slowly in a rich broth enhanced by dark stout beer and a hint of horseradish. Ideal for family dinners or cozy nights in, this easy-to-make recipe allows you to set it and forget it while the slow cooker does all the hard work. The result is a flavorful stew that tastes even better the next day, making it perfect for leftovers or meal prep.
Ingredients
Scale
- 2 to 2.5 lbs boneless chuck roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp vegetable oil
- 12 oz dark stout beer (like 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
- Brown the beef in a skillet over medium-high heat, then transfer to a slow cooker.
- In the same skillet, combine stout beer and beef broth, scraping up any browned bits; pour over the beef in the crockpot.
- Add carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste.
- Cover and cook on low for 7-7½ hours.
- To thicken, mix softened butter with flour and stir into the stew with horseradish for the last 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 85mg