SLOW COOKER BEEF AND POTATO STEW

By Jaxson

Ingredients

• 1 LB BEEF CHUCK CUT INTO 1 INCH CUBES
• 3 ONIONS, THINLY SLICED
• 2 TBSP BUTTER
• 3 CLOVES GARLIC, CRUSHED
• SALT AND PEPPER
• 3/4 CUP CHICKEN STOCK
• 1/2 CUP DARK BEER, SUCH AS STOUT OR PORTER
• 1 3/4 LBS YUKON GOLD POTATOES, PEELED AND CUT INTO 1 INCH CHUNKS
• 3 CARROTS PEELED AND CUT INTO 1 INCH CHUNKS
• 2 TBSP COARSELY CHOPPED FRESH PARSLEY

Preparation

Step 1

1 HEAT A LARGE SKILLET OVER MEDIUM HIGH PAT THE BEEF DRY, THEN COOK UNTIL BROWNED ON ALL SIDES, 8-10 MINUTES. TRANSFER TO A SLOW COOKER

2 ADD THE ONIONS TO THE HOT SKILLET AND COOK 2 MINUTES WITHOUT DISTURBING. ADD THE BUTTER AND GARLIC. SEASON AND COOK, TURNING OCCASIONALLY, UNTIL THE ONIONS ARE SOFTENED, 10 MINUTES. STIR IN THE STOCK AND BEER AND SIMMER FOR 2 MINUTES, TRANSFER THE MIXTURE TO THE SLOW COOKER ALONG WITH THE POTATOES AND CARROTS. COOK ON HIGH FOR 4 HOURS OR LOW FOR 8 HOURS. SPRINKLE WITH PARSLEY BEFORE SERVING.