Beef and Winter Vegetable Stew Slow Cooked
Do you like a tasty, warming meal on a cold day? This Beef and Winter vegetable Stew Slow Cooked is precisely what you need. Tender beef is slowly cooked together with winter vegetables in a tasty sauce with beer.It is very easy to make; a simple way to put comfort food on the table without too much fuss.
Ingredients
- 2 pounds chuck roast cubes of 1 x 1 inch (2 x 2 cm)
- 2 tablespoons coarse mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ stick butter unsalted
- 2 cloves garlic squeezed
- 1 pound carrots scraped and cut into cubes
- 1 leek cleaned and cut into strips
- 1 pound sweet potatoes in cubes
- 1 pound parsnips peeled and cut into cubes
- 1 ¼ cup dark beer
- 1 beef stock cube
- 1 cup water
Ingredients you need per step are listed below the step in Italic
Instructions
- Sprinkle the beef with salt and pepper and mix with the mustard.2 pounds chuck roast, 2 tablespoons coarse mustard, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Melt butter in the pan and fry the meat until brown on all sides for five minutes. Place the meat, juices, and scrapings in the slow cooker.½ stick butter
- Divide the carrot, parsnip, garlic, leek, and sweet potato over the meat.2 cloves garlic, 1 pound carrots, 1 leek, 1 pound sweet potatoes, 1 pound parsnips
- Pour the beer and water into the slow cooker. Crumble the stock cube over the ingredients.1 ¼ cup dark beer, 1 cup water, 1 beef stock cube
- Mix everything well and put the lid on the slow cooker. Turn on low and let cook for 8 hours.
- Mix and serve immediately.
NOTES
1. Chuck roast: is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this beef stew. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender.
2. Beer: Beer is a seasoning, but should not be too overpowering. Choose a beer that is not too bitter. A dark beer or blond beer are both very suitable for this.
3. Larger portion? With almost all recipes, you can press the 2x button, but not with a slow cooker recipe. If you double the weight of meat, add ½ cup (120 ml) extra water or beef stock.
4. Slow cooker: Turn on the slow cooker on low setting for 8 hours or on high setting for 5 hours to get delicious beef stew.
5. Storage
- Refrigerator: Cool the Stew from the Slow Cooker quickly. You can keep this covered in the fridge for up to two days.
- Freezer: Allow the meat to cool quickly and place in an airtight freezer container or bag and freeze. This will keep it suitable for up to 3 months. Let thaw in the refrigerator.
- Reheat: Heat the beef stew with winter vegetables over medium heat while stirring until hot.
Nutrition
Calories: 793kcal | Carbohydrates: 61g | Protein: 49g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 1056mg | Fiber: 13g | Sugar: 17g | Vitamin A: 35792IU | Vitamin C: 32mg | Iron: 7mg
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