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Stout Mushroom Beef Stew with Celery Root
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 1/2 pounds beef stew cubes
  • 8 ounces cremini mushrooms, halved
  • 1 medium celery root, peeled and cubed
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 12 ounces stout beer
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, then transfer them to the slow cooker.
  • Sprinkle the flour over the beef in the slow cooker and stir to coat.
  • Add the mushrooms, celery root, carrots, onion, and garlic to the slow cooker.
  • Pour in the stout beer and beef broth. Add the thyme along with salt and pepper.
  • Stir everything gently to combine, then cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.

Notes

Celery root stays firmer than potatoes in the slow cooker, so it gives the stew a pleasant bite. If the gravy seems thin at the end, remove the lid for the last 30 minutes to let it reduce. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet