Slow Cooker Beef and Ale Stew

• •1.5 lb Beef chuck roast (cut into 1.5-inch cubes)
• •2 tbsp All-purpose flour
• •1 tbsp Olive oil
• •1 piece Onion (large, chopped)
• •2 piece Carrots (medium, peeled and chopped)
• •2 piece Celery stalks (chopped)
• •3 clove Garlic (minced)
• •1 cup Beef broth
• •1 cup Dark ale or stout (e.g., Guinness, Newcastle Brown Ale)
• •2 tbsp Tomato paste
• •1 tbsp Worcestershire sauce
• •3 piece Fresh thyme sprigs
• •1 piece Bay leaf
• •1 lb Potatoes (small, such as baby reds or Yukon golds, quartered)
• •to taste Salt
• •to taste Black pepper
• •2 tbsp Fresh parsley (chopped, for garnish (optional))

Instructions

1. 1

   Pat the beef cubes dry with paper towels. In a medium bowl, toss the beef with the all-purpose flour, salt, and black pepper until evenly coated.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches on all sides, about 2-3 minutes per batch. Do not overcrowd the pan. Transfer browned beef to the slow cooker.

3. 3

   Add the chopped onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and dark ale, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

5. 5

   Transfer the vegetable mixture and liquid to the slow cooker with the beef. Add the Worcestershire sauce, fresh thyme sprigs, and bay leaf. Stir gently to combine.

6. 6

   Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender.

7. 7

   During the last hour of cooking, add the quartered potatoes to the slow cooker. Ensure they are submerged in the liquid. Continue cooking until the potatoes are tender.

8. 8

   Remove the thyme sprigs and bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley, if desired.

Chef's Tips

• 💡For an even richer flavor, you can add a few sliced mushrooms to the slow cooker along with the vegetables.
• 💡Serve this stew with crusty bread, mashed potatoes, or a side of steamed greens to soak up all the delicious gravy.
• 💡If the gravy isn't thick enough, you can remove about 1/2 cup of liquid, whisk in 1 tablespoon of cornstarch, and return it to the slow cooker for the last 30 minutes of cooking.