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Beef and Ale Crockpot Stew with Peas and Celery Root
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 1 medium celery root, peeled and cut into 1-inch cubes
  • 2 carrots, sliced into 1/2-inch rounds
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 12 ounces ale
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions
 

  • Toss the beef pieces with the flour, salt, and pepper in a bowl until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides, then transfer it to the slow cooker.
  • Add the celery root, carrots, onion, and garlic to the slow cooker.
  • In a small bowl, whisk together the ale, beef broth, tomato paste, and thyme. Pour the mixture over the meat and vegetables.
  • Cover and cook on low for 7 to 8 hours, until the beef is fork-tender.
  • Stir in the frozen peas during the last 20 minutes of cooking so they heat through but keep their color and shape.

Notes

If the broth seems thin at the end, remove the lid for the final 30 minutes to let it reduce slightly. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Celery root can be swapped for parsnip if needed, but keep the peas frozen until the last step to preserve their texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife