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Slow Cooker Beef Stew

By: Joe Waddington
Servings: 8
Container: 6qt Slow Cooker

Ingredients:

  • 3 lbs - Boneless chuck roast
  • 1 tsp - Kosher salt (Divided in half)
  • 1 tsp - Ground black pepper (Divided in half)
  • 1/4 cup - White whole wheat flour or all-purpose flour
  • 3 tbsp - Extra-virgin olive oil (Divided in thirds)
  • ½ tsp - Smoked paprika
  • 1 ½ cups - Dark beer (Porter, or stout)
  • ½ - Large yellow onion
  • 3 - Celery stalks
  • 3 - Cloves garlic
  • 2 tbsp - Tomato paste
  • 1 tbsp - Worcestershire sauce
  • 3 - Large carrots
  • 4 - Yukon potatoes
  • 1 - Bay leaf
  • 3 - Sprigs fresh thyme (Or 2 teaspoons dried thyme)
  • 3 ½ cups - Beef broth
  • 1 ½ cups - Fresh or frozen peas
  • Fresh parsley (Optional for serving)

Instructions:

  1. Pre sear the beef:
    1. Cut beef chuck in to 1 inch cubes, removing any tough gristle but leaving as much fat as possible.
    2. Mix meat with ½ tsp of salt, ½ tsp of pepper and ¼ cup of flour.
    3. Heat a cast iron pan or Dutch oven over Med-High heat and add 1 tbsp of oil
    4. Sear off the meat in small batches to get a nice crust, and place it in a bowl to the side.
      1. Half way through, add 1 tbsp of oil to the pan.
    5. Deglaze pan with a small amount of beer and pour it over your meat.
  2. Prep vegetables:
    1. Dice onion and celery.
    2. Mince garlic.
    3. Peel and dice carrots in ¼ inch or less slices.
    4. Clean potatoes and cut in to ¾ inch pieces.
    5. Tie bay leaf and thyme together with twine.
  3. Cook vegetables:
    1. Heat a cast iron pan or Dutch oven over Medium heat and add 1 tbsp of oil.
    2. Add onions and celery and cook till translucent (6-8 mins).
    3. Add garlic and cook for 30 seconds.
    4. Add tomato paste, Worcestershire and the remaining salt, paprika and pepper.
    5. Increase heat to Med-High and add the beer. Cook 2-4 mins to deglaze and reduce.
  4. Cook stew:
    1. Add all the beef, vegetables, sauce from the pans, thyme/bay leaf and 3 cups of beef broth to the slow cooker and stir. Leave ½ of broth for thickening later or use it to make sure all the veggies are covered.
    2. Cook on low for 7-9 hours.
    3. Remove the bay leaf/thyme and thicken/thin the broth to taste.
    4. Salt and pepper to taste and garnish with fresh parsley.