Add a comment: Crockpot Beef Stew
Main Course
Crockpot Beef Stew
Made With: Prepared Horseradish
Recipe courtesy of Silver Spring Foods, Inc.
-
Prep
20min -
Total
7hr 20min -
Servings
8
Ingredients:
- 2 - 2 1/2 lbs boneless chuck roast
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp butter
- 1 package of mushrooms, chopped
- 2 Tbsp vegetable oil
- 3 cups beef broth
- 3 carrots
- 2 parsnips
- 1 1/4 lb baby Yukon gold potatoes
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 tsp fresh sage, minced
- 2 Tbsp tomato paste
- Silver Spring Prepared Horseradish (to taste)
Directions:
- Trim and cut boneless chuck roast into cubes, then season with salt and pepper.
- Saute mushrooms in butter until golden brown; set aside.
- Brown beef in batches in a skillet with vegetable oil. Transfer beef to a slow cooker.
- Deglaze skillet with beef broth, scraping up browned bits. Pour into slow cooker with beef, mushrooms, carrots (cut into 2-inch pieces), parsnips (cut into 1-inch pieces), baby Yukon gold potatoes (halved or quartered), diced yellow onion, minced garlic cloves, minced fresh sage, Silver Spring Prepared Horseradish (to taste), and tomato paste.
- Cook on LOW for 7 - 7 1/2 hours.
For an easy how-to video, click HERE.
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