Slow-Cooker Beef and Beer Stew with Root Vegetables

Serves 6
Time 4 hrs 25 min
Slow-Cooker Beef and Beer Stew with Root Vegetables

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.

Special Diets:

Dairy FreeDairy Free

Ingredients

    2 poundsboneless beef stew meat, such as chuck or bottom round, cut into 1 1/2-inch cubes
    3/4 teaspooncoarse sea salt, or to taste
    1/2 teaspoonground black pepper, or to taste
    1 tablespooncanola oil
    1yellow onion. chopped
    4 clovesgarlic, chopped
    2bay leaves
    1 bottle (12-ounce)brown ale- or lager-style beer
    2 tablespoonstomato paste
    4parsnips, cut into 1 1/2-inch chunks
    4carrots, 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

Serving Size

Calories

300

Total Fat

9g

Saturated Fat

3g

Cholesterol

95mg

Sodium

430mg

Total Carbohydrate

19g

Dietary Fiber

4g

Total Sugars

6g

Protein

35g

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.