BEER AND HORSERADISH SLOW COOKER BEEF STEW

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Ive made this numerous times. My family loves it! So easy. The initial batch was a little expensive, buying the oyster sauce, chili paste and sesame oil. But you dont use that much so they last for many more dishes. I bought chili garlic sauce last time because I couldnt find the paste. It works just as well. Now I wait for pork loin or roast or whatever to go on sale and make it again! About once a month or so. The ingredient list on the front of recipe says 3 cloves. Dont be mistaken…it calls for 3 GARLIC cloves. Oh and by the way…the Reynolds liners are awesome! I never crock without them!

Recipe Apdated From:www.southernliving.com

INGREDIENTS

• 2 - 2 1/2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces
• 1 1/4 lb baby Yukon gold potatoes, halved or quartered
• 12 oz dark stout beer (I usually use Guinness)
• 3 carrots, peeled and cut into 2 inch pieces
• 2 parsnips, peeled and cut into 1 inch pieces
• 3 cups beef broth
• 1 yellow onion, diced
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp vegetable oil
• 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. First, 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. Then, 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!