Slow-Cooker Beef and Beer Stew with Root Vegetables

Slow-Cooker Beef and Beer Stew with Root Vegetables

Serves 6
What could be more warming than a tender, savory beef stew? The beer adds a deep, rich and complex flavor that pairs well with the sweetness of seasonal root vegetables.
Ingredients: 
  • 2 pounds boneless beef stew meat, such as chuck or bottom round, cut into 1 1/2-inch cubes
  • 3/4 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 tablespoon expeller-pressed canola oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 1 (12-ounce) bottle brown ale- or lager-style beer
  • 2 tablespoons tomato paste
  • 4 parsnips, cut into 1 1/2-inch chunks
  • 4 carrots, cut into 1 1/2-inch chunks
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Method: 
Sprinkle beef with salt and pepper. Heat oil in a large, heavy skillet over medium-high heat. Working in two batches, brown beef on all sides, 5 to 6 minutes per batch. With a slotted spoon, transfer beef to a slow cooker. Return skillet to medium heat and add onion and garlic. Cook, stirring frequently, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, for 1 minute. Add beer and scrape bottom of the skillet to loosen any browned bits. Pour mixture into the slow cooker.  

Add parsnips, carrots and bay leaves to the slow cooker. Cover and cook until beef is very tender, about 4 hours on high or 8 hours on low. Discard bay leaves and serve.
Nutritional Info: 
Per Serving: 300 calories (80 from fat), 9g total fat, 3g saturated fat, 95mg cholesterol, 430mg sodium, 19g carbohydrates, (4 g dietary fiber, 6g sugar), 35g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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