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Beef and Stout Crockpot Stew with Peas and Turnips
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 12 ounces stout beer
  • 2 turnips, peeled and diced
  • 1 cup frozen peas
  • 3 carrots, sliced
  • 2 potatoes, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Season the beef cubes with salt and pepper, then toss them with the flour until lightly coated.
  • Heat a skillet over medium heat and brown the beef in batches until all sides are seared. Transfer the beef to the slow cooker.
  • Add the onion, garlic, turnips, carrots, and potatoes to the slow cooker.
  • Stir in the tomato paste, thyme, and beef broth until everything is combined.
  • Pour the stout beer over the mixture and stir gently.
  • Cover and cook on low for 7 to 8 hours until the beef and vegetables are fork-tender.
  • Stir in the frozen peas during the final 15 minutes of cooking.
  • Taste and adjust salt and pepper if needed, then sprinkle with fresh parsley before serving.

Notes

Add the peas only at the end so they keep their color and slight snap. If the stew seems thin after cooking, mix a teaspoon of flour with a splash of broth and stir it in during the last 30 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board