• prep: 20 min
• cook: 8 hr 10 min
• total: 8 hr 30 min

servings:

This beer and horseradish beef stew is the definition of pure comfort food!  Cooking it in the slow cooker makes for the most tender pieces of beef and veggies with a rich, silky sauce!

• 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

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