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