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Beer and Horseradish Slow Cooker Beef Stew Recipe

Beer and Horseradish Slow Cooker Beef Stew Recipe

There’s something magical about a homemade beef stew simmering in a slow cooker. The aromas that fill your home can transport you back to childhood or cozy nights in. The combination of tender beef, rich broth, and flavor-packed ingredients creates not just a meal, but an experience.
As I became more adventurous in the kitchen, I stumbled upon a gem: beer and horseradish slow cooker beef stew. This dish is perfect for those long, chilly evenings when all you want to do is snuggle on the couch with a warm bowl of goodness. Plus, it’s straightforward to prepare, and the slow cooker does all the magic for you.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 2 dried bay leaves
  • 900 grams of beef suitable for braising, such as skirt steak
  • ½ bunch fresh thyme
  • 2 teaspoons cornstarch optional, for thickening
  • 2 tablespoons Worcestershire sauce
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 2 celery stalks, finely diced
  • 2 tablespoons tomato paste
  • 3 carrots, halved and cut into chunks
  • 2 beef bouillon cubes or stock pots
  • 1 teaspoon smoked paprika adds a subtle smoky depth
  • ½ small bunch fresh parsley, chopped
  • Creamy mashed potatoes for serving

Method
 

Step 1: Prepare the Beef
  1. Start by cutting your beef into chunks, about 2-inch pieces. If you’re using a whole piece of skirt steak, take your time and slice wisely. Each piece should have a good amount of marbling – that’s what lends flavor.
Step 2: Sear the Beef
  1. Heat the canola oil in a skillet over medium-high heat. Season your beef generously with salt and pepper. Working in batches, sear the beef on all sides until browned. This step is crucial as it locks in those juices and adds depth to the stew’s flavor.
Step 3: Sauté the Vegetables
  1. In the same skillet, toss in the chopped onions, carrots, and celery. Sauté for about 5 minutes, or until the onions are translucent. You’ll be amazed at how this enhances the flavor of the stew.
Step 4: Combine Ingredients in Slow Cooker
  1. Transfer the seared beef and sautéed vegetables into the slow cooker. Pour in the beer, Worcestershire sauce, and add your bay leaves, thyme, tomato paste, smoked paprika, and beef bouillon cubes. This combination is where the magic truly begins.
Step 5: Cook Low and Slow
  1. Cover the slow cooker and set it on low for about 8 hours or high for 4 hours. If you’re like me, the aroma wafting through your house will be an absolute tease, but hang in there!
Step 6: Thicken the Stew (Optional)
  1. If you want a thicker stew, mix the cornstarch with a bit of cold water in a separate bowl, then stir it into the stew during the last 30 minutes of cooking.
Step 7: Serve and Enjoy
  1. When the cooking time is up, taste your stew. Adjust seasoning if needed, and don’t be surprised if you find yourself sneaking spoonfuls! Serve it hot over creamy mashed potatoes and finish with freshly chopped parsley for a pop of color.

Notes

Buying Meat: If you can, buy your beef from a butcher. They can often recommend the best cuts for slow cooking.
Beer Choice: Opt for a beer you enjoy drinking. A darker beer will add a different flavor dimension.
Storage: Allow the stew to cool completely before transferring it to an airtight container for storage.
Leftover Benefits: Stews often taste better the next day! Let it sit in the fridge overnight and reheat it for even more developed flavors.
Spice Level: Adjust the horseradish to your personal heat preference. Some love it spicy, while others prefer a gentle kick.