BEER AND HORSERADISH SLOW COOKER BEEF STEW #cooker #beef #meals #healthydinner #familydinner

BEER AND HORSERADISH SLOW COOKER BEEF STEW #cooker #beef #meals #healthydinner #familydinner

Envision returning home to a phenomenal soul-warming solace nourishment supper formula… sounds immaculate isn't that right? This season, comfort sustenances like this hamburger stew are significant to keep close by. Particularly one that cooks in the moderate cooker… scarcely any hands-on exertion is required!

I know some of you are asking why on the planet my significant other would run out for takeout when I actually cook professionally. All things considered, this is on the grounds that I actually cook professionally! A few days subsequent to cooking throughout the day, or cooking different dinners to photo or test… the idea of cooking once more is simply debilitating. So we have remains or takeout… or ideally I was brilliant and tossed something in the moderate cooker toward the beginning of the day!

For the most part hamburger stew is made with an intense cut of meat like a throw dish (or shoulder cook), vegetables (like potatoes, carrots, celery, parsnips, mushrooms, and so forth), hamburger stock, and a lot of flavoring. I like to add some lager to mine, as I cherish the profundity of flavor, just as some tomato glue and meat base.

This brew and horseradish meat stew is the meaning of unadulterated solace nourishment! Cooking it in the moderate cooker makes for the most delicate bits of meat and veggies with a rich, velvety sauce!

BEER AND HORSERADISH SLOW COOKER BEEF STEW #cooker #beef #meals #healthydinner #familydinner

Also try our recipe : CAJUN CHICKEN PASTA #chicken #dinner #pasta #noodle #healthylunch


  • 2 - 2 1/2 lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 Tbsp vegetable oil
  • 12 oz dark stout beer (I usually use Guinness)
  • 3 cups beef broth
  • 3 carrots, peeled and cut into 2 inch pieces
  • 2 parsnips, peeled and cut into 1 inch pieces
  • 1 1/4 lb baby Yukon gold potatoes, halved or quartered
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 2 tsp fresh sage, minced
  • 2 Tbsp beef base (better than bouillon)
  • 2 Tbsp tomato paste
  • 1-2 Tbsp prepared horseradish
  • 1 Tbsp softened butter
  • 1 Tbsp all purpose flour


  1. Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper.  Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan).  Brown on all sides, about 1-2 minutes per side, then turn off heat.  Remove beef to slow cooker.
  2. Pour beer and broth into hot pan and stir to loosen any browned bits.  Let sit for a few minutes while you add other ingredients.
  3. Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef.  Pour beer/broth mixture from the skillet into the slow cooker.  Cover and cook on LOW for 7 - 7 1/2 hours.
  4. 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.
  5. Sprinkle with fresh parsley and serve!

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