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Ingredients

Adjust Servings:
Chuck Roast – 2 lb (900 g)
Kosher Salt – 1 ½ tsp
Ground Black Pepper – 1 tsp
Canola Oil – 2 tbsp
Yellow Onions – 3
Garlic – 6 cloves
Brown Ale – 12 fl oz (350 ml)
Beef Broth – 1 ¼ cup
Baby Potatoes – 1 ½ lb (680 g)
Carrots – 1 lb (450 g)
Thyme – 4 sprigs
Bay Leaf – 2
Wheat Flour – 2 tbsp
Dijon Mustard – 1 tbsp
Red Wine Vinegar – 1 tbsp
Parsley – to taste

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Slow Cooker Beef Stew

Slow Cooker Beef Stew

Features:
  • Slow Cooker
  • 8h 00 min
  • Serves 8
  • Easy

Ingredients

Recipe

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If you’re looking for a mouth-watering main course to add to your dinner rotation, check out this recipe for traditional slow-cooker beef stew. It is chock-full of tender bites of juicy beef, golden potatoes, carrots, onions, garlic, and a hearty beef broth. Furthermore, Nut Brown Ale adds richness and depth.

The satisfying stew comes together in a snap and makes a delicious, protein-packed dish your dinner companions will enjoy immensely. Besides, it is quite a comforting choice for the cold months. Slow-cooked to perfection, this is a meal option that you’ll come back to again and again. Without further ado, let’s make some stew!

Steps

1
Done

Cut trimmed boneless chuck roast into cubes and sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper. Move on to cutting onions, garlic cloves, and carrots into slices, baby potatoes in half.

2
Done

Heat a large skillet and add 1 ½ teaspoon of oil to it.

3
Done

Add half of the meat to the pan and cook until browned, about 6 minutes. Set aside and repeat the procedure with another 1 ½ teaspoon of oil and the remaining beef. Remove the meat and any juices from the skillet.

4
Done

Add the remaining 1 tablespoon of oil to the pan. Sauté onions and garlic for 4 minutes before adding brown ale. Bring to a boil and cook for 2 minutes. Stir in 1 cup of beef broth, the remaining salt and pepper; bring to a simmer.

5
Done

Transfer the mixture into a slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on Low for 7 hours.

6
Done

Whisk together the remaining broth and flour. Stir the mixture into the stew and cook until thickened, about a quarter of an hour. Stir in mustard and vinegar and sprinkle with parsley before serving.

This slow-cooker beef stew is bound to get rave reviews. Serve it with sourdough bread for slurping up the great gravy at the end of the meal. For more satisfying dishes you can make in a slow cooker, check out these recipes for Mississippi pork roast and French onion soup. Bon appétit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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