Being home all the time, I hardly notice the difference between “coming home” and just being around, watching over my human while she types away, cooks up something delicious, or sets up those click-click things she calls photo shoots. This whole staying home gig? It’s been my jam way before she started sharing our kitchen adventures online, back when it was just me, her, and those mini-humans she calls kids. But, oh boy, let me tell you about those magical evenings when the slow cooker is bubbling away with something mouthwatering. That’s when the big human, the one she calls “my husband,” walks in, and before his paws are even fully in the door, he’s going all, “Wow, that smells unbelievable, I’m so ready to eat!” And me? I’m right there with him, tail wagging, hoping for a little taste.
Crafting the Perfect Beef Stew
Traditionally, beef stew is prepared with a tougher cut of meat, such as chuck or shoulder roast, and a medley of vegetables including potatoes, carrots, celery, parsnips, and mushrooms, all swimming in rich beef stock seasoned to perfection. My personal twist involves a splash of beer for added flavor depth, alongside tomato paste and beef base.
- Start by seasoning the beef, then brown it in a pan before transferring it to your slow cooker.
- Use beer and broth to deglaze the pan, ensuring to scrape up all the flavorful bits.
- Next, introduce vegetables, tomato paste, and beef base to the mix in your slow cooker.
- Pour the deglazed mixture over the contents of the slow cooker.
- Cover and set to cook on LOW for 7 to 7 and a half hours.
- If you prefer a thicker stew, there’s an option to thicken it towards the end of cooking.
CROCKPOT BEEF STEW PREPARATION TIPS
- Sear the Beef: Taking the time to sear the beef first is worth the effort for the depth of flavor it contributes!
- Choose the Right Potatoes: Baby Yukon gold potatoes are my go-to because of their buttery flavor and firm texture that withstands long cooking times. Plus, they don’t require peeling—simply wash and cut them.
- Opt for Tube Tomato Paste: It’s more convenient for this recipe since you need just a small amount, avoiding the dilemma of what to do with the rest of a can.
- Experiment with Horseradish Timing: Adding horseradish early yields a gentler, slightly sweet taste, while introducing it during the final thickening phase gives a bolder zing.
- Serve with Crusty Bread: Don’t miss out on savoring the stew with a piece of warm, crusty bread for dipping!
MAKING BEEF STEW WITHOUT A SLOW COOKER
Lacking a slow cooker isn’t an issue, but be prepared: crafting beef stew on the stovetop demands a few hours of cooking time.
Begin by searing the beef chunks in a large Dutch oven. Set the beef aside on a plate, then sauté onions and garlic in the flavorful beef remnants. Pour in beer and beef broth to deglaze the pot, making sure to scrape up all the savory, browned pieces. Place the beef back into the pot, add the rest of your ingredients, and give everything a good stir. Cover and let it simmer gently on LOW heat for 2 to 2 and a half hours.
PREPARING STEW IN ADVANCE
Beef stew is an excellent meal to prepare ahead of time, often tasting even more delicious the day after it’s made!
Ensure the stew is completely cooled before covering and placing it in the refrigerator.
For reheating, warm it up on the stovetop over medium heat, and don’t hesitate to mix in a bit more beef broth if it seems necessary.
FREEZING INSTRUCTIONS
While stews generally freeze well for up to three months, those thickened as described might experience some separation once frozen.
It’s advisable to prepare the stew without thickening it, let it cool entirely, and then freeze it. Thicken the stew to your liking as you reheat it.
STORING LEFTOVERS
Store any leftovers in the fridge in a sealed container, and aim to eat them within three to four days for the best quality.
RECOMMENDED EQUIPMENT FOR THIS RECIPE
- 4-Quart Slow Cooker: The one shown in my photos is my go-to slow cooker. Its stovetop-safe insert is perfect for browning beef directly in it, although it’s on the pricier side. I’ve suggested a more budget-friendly option below.
- Programmable Slow Cooker: This affordable choice is great, especially with its lid latches.
- Better Than Bouillon: These jars are a flavor powerhouse. They’re usually more affordable at local supermarkets, but I’ve included a link for reference or in case they’re hard to find locally.
Slow-Cooked Ale & Horseradish Beef Stew
8
servings30
minutes40
minutes300
kcalIngredients
2 to 2.5 lbs boneless chuck roast, fat trimmed and cubed into 1-2 inch chunks
12 oz dark beer
3 cups beef broth
3 carrots, peeled and cut into 1 inch pieces
2 parsnips, peeled and cut into 1 inch pieces
1 1/4 lb baby yukon gold potatoes, quartered
1 yellow onion, diced
5 cloves garlic, minced
2 tsp fresh sage, minced
2 Tbsp beef base
2 Tbsp tomato paste
1-2 Tbsp prepared horseradish
Directions
- Season the beef chunks with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper. In a large skillet, warm some vegetable oil over medium-high heat until it starts to shimmer, then place the beef in a single layer (you might need to brown the beef in batches to prevent the skillet from becoming too crowded). Sear the beef until it’s browned on every side, roughly 1-2 minutes per side, then switch off the heat. Transfer the browned beef to the slow cooker.
- Deglaze the skillet with beer and broth, scraping up the delicious browned bits from the bottom. Allow this mixture to sit for a few minutes as you prepare the other ingredients.
- Into the slow cooker, add the carrots, parsnips, potatoes, onion, garlic, sage, beef base, and tomato paste along with the seared beef. Then, pour the beer and broth mixture from the skillet over everything. Seal the lid and set it to cook on LOW for 7 to 7 1/2 hours.
- Mix in the horseradish thoroughly. Replace the lid and let it cook for another 20-30 minutes, giving it a stir every now and then. Season with more salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy your hearty meal!
