Classic Slow Cooker Beef Stew

By Lori

8 Person

480 Minutes

386 Calories

This is a classic slow cooker beef stew recipe. A nutty dark beer adds richness and depth to the stew. Be careful not to choose a beer that's super-hoppy; it will taste too bitter. To get 2 pounds of trimmed meat, you'll probably need to purchase a 2 1/2-pound roast.

Ingredients

1/4 cup flat-leaf parsley leaves
1 tbsp. red wine vinegar
1 tbsp. dijon mustard
2 tbsp. all-purpose flour
2 bay leaves
4 sprigs thyme
1 pound carrots, peeled and cut diagonally into 2-inch pieces
1 1/2 pounds baby potatoes
1 1/4 cups unsalted beef stock
12 oz. nut brown ale
6 cloves garlic, thinly sliced
3 yellow onions
2 tbsp. canola oil, divided
1 tsp. freshly ground black pepper, divided
1 1/2 tsp. kosher salt
2 pounds trimmed boneless chuck roast, cut into 2-inch cubes

Method

01

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from the pan.
02

Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping the pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer.
03

Carefully pour the mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.
04

Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

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Classic Slow Cooker Beef Stew

4.1

( By Lori )

01 Information

Grade medium
Serving 8 servings
Calorie 386 Kcal
Prep Time 45 Mins
Cook Time 435 Mins
Total Time 480 Mins

02 Ingredients

1/4 cup flat-leaf parsley leaves

1 tbsp. red wine vinegar

1 tbsp. dijon mustard

2 tbsp. all-purpose flour

2 bay leaves

4 sprigs thyme

1 pound carrots, peeled and cut diagonally into 2-inch pieces

1 1/2 pounds baby potatoes

1 1/4 cups unsalted beef stock

12 oz. nut brown ale

6 cloves garlic, thinly sliced

3 yellow onions

2 tbsp. canola oil, divided

1 tsp. freshly ground black pepper, divided

1 1/2 tsp. kosher salt

2 pounds trimmed boneless chuck roast, cut into 2-inch cubes

03 Method

Step 1

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from the pan.

Step 2

Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping the pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer.

Step 3

Carefully pour the mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.

Step 4

Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

04 Author