- 8
- 20 mins
- 510 mins
Ingredients
- 2/ 2 1/2lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces.
- 1 1/2 Tsp kosher salt
- 1Tsp Black Pepper
- 2 Tbsp Veg oil
- 12oz Dark Stout Beer ( Guinness)
- 3 cups Beef Broth
- 3 Carrots, Peeled & Cut into 2in pieces
- 2 Parsnips, Peeled & Cut into 1in pieces
- 1 1/4lb Baby Yukon Gold Potatoes, Halved or Quartered ( I used Baby Reds too )
- 1 Yellow Onion, Diced
- 5 Cloves Garlic, Minced
- 2 Tsp Fresh Sage, Minced
- 2Tbsp Tomato paste
- 2Tbsp Beef Base ( Better then bouillon)
- 1-2 Tbsp Prepared Horseradish
- 1 Tbsp Softened Butter
- 1 Tbsp All Purpose Flour
Preparation
Step 1
Season Beef pieces with 1 1/2 tsp salt & 1 tsp pepper. Heat Veg oil in large skillet over MED-HIGH heat until shimmering, then add beef in a single layer. Brown on all sides, about 1-2 mins per side, then off heat. Remove beef to slow cooker.
Pour beer & broth into hot pan & stir to loosen any browned bits. Let sit for a few mins while you add other ingredients.
Add carrots, parsnips, potatoes, onion, garlic, sage, beef base, tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from skillet into slow cooker. Cover and cook on LOW for 7-7 1/2 hours.
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.
Sprinkle with fresh parley and serve.