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.

  1. 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.

  1. 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.