Isn’t it great to come home to a house smelling of savory meat and vegetables? If you’re a working person, you might not get the chance to do so, unless you make use of your slow cooker and create a delicious stew while you’re at work. All the chefs and food bloggers recommend serving stew with “crusty bread and a nice salad.” I think I’ll try my stew with a naughty salad, just for something different.
ULTIMATE SLOW COOKER BEEF STEW
3 pound chuck roast
1 teaspoon Kosher salt
1⁄2 teaspoon coarse ground black pepper
1 yellow onion, chopped
4 carrots cut into 2-inch chunks
4 Yukon potatoes, chopped
4 cups beef broth
1⁄4 cup tomato paste
1 bay leaf
1 teaspoon thyme
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons butter, unsalted
2 tablespoons flour
Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
Season the beef with half the salt and all the pepper.
Add to the skillet and brown on each side for 46 minutes or until deeply browned on each side.
Remove the beef from the pan and add in the onions.
Cook the onions for 3 minutes, stir then cook another 3 minutes.
Into the slow cooker add the onions, carrots, potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
Cut the beef into 2-3 inch chunks and add it to the slow cooker.
Stir all the ingredients until well mixed and cook on low for 7 hours.
In a small bowl mix the butter and flour and add it to the slow cooker and stir.
Cook an additional hour or until thickened.
CROCKPOT BEEF STEW WITH BEER AND HORSERADISH
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
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!