Stout and Root Vegetable Beef Stew with Thyme

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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 chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 medium potatoes, cubed
1 yellow onion, diced
3 garlic cloves, minced
12 ounces stout beer
2 cups beef broth
2 tablespoons tomato paste
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves

Instructions

Toss the beef cubes with the flour, salt, and pepper until evenly coated.
Heat a skillet over medium heat and brown the beef in batches until all sides are seared.
Add the onion and garlic to the skillet and cook for two minutes until softened.
Transfer the beef mixture to the slow cooker.
Add the carrots, parsnips, potatoes, stout, beef broth, tomato paste, thyme sprigs, and bay leaves.
Stir gently to combine all ingredients.
Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
Remove the bay leaves and thyme stems before serving.

Notes

Brown the beef first for deeper flavor in the finished gravy. If the gravy seems thin at the end, remove the lid for the last 30 minutes to reduce it. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife