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This brewage and horseradish stew is that the definition of pure comfort food! change of state it within the slow cooking utensil makes for the foremost tender items of beef and veggies with an upscale, glossy sauce Imagine coming back home to an incredible soul-warming nutrient dinner recipe… sounds good doesn’t it? this point of year, comfort foods like this stew ar crucial to stay reachable. particularly one that cooks within the slow cooker… barely any active effort is required!


As a food blogger, it’s simple to forget what it’s prefer to sink in when operating a full (long) day and still have the terribly crushing reality of getting to cook dinner.  For me, there's no coming back home, since I’m continuously here operating, cooking, putting in place photoshoots, etc.  Even before this web log took off, there wasn’t any coming back home, since i used to be a reside home mamma.  BUT, I will tell you, the night’s once I’ve got dinner moving into the slow cooker… those ar the nights that before my husband even has his whole body through our door, he’s going, “man that smells wonderful, I’m therefore hungry!”. and that i understand he’s super eased to not need to run back out for takeout, etc.

I know a number of you're curious why within the world my husband would be running out for takeout after I virtually cook for a living.  Well, it’s as a result of I virtually cook for a living!  Some days when change of state all day, or change of state multiple meals to photograph or test… the thought of change of state over again is simply exhausting. therefore we've got leftovers or takeout… or hopefully i used to be sensible and threw one thing within the slow cooking utensil within the morning!

Generally stew is created with a troublesome cut of meat sort of a chuck roast (or shoulder roast), vegetables (like potatoes, carrots, celery, parsnips, mushrooms, etc), beef stock, and many of seasoning. i favor to feature some brewage to mine, as i like the depth of flavor, additionally as some ingredient and beef base.



  • 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!

Recipe From : The Chunky Chef

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