Ingredients
- 2 lbs. trimmed boneless chuck roast, cut into 2 inch cubes
- 1 1/2 tsp. kosher salt, divided
- 1 tsp. freshly ground black pepper, divided
- 2 TBS canola oil, divided
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2 inch thick slices
- 6 garlic cloves, thinly sliced
- 1 (12 ounce) nut brown ale
- 1 1/4 cups unsalted beef stock, divided
- 1 1/2 lbs. fingerling potatoes, halved
- 1 lb. carrots, peeled and cut diagonally into 2 inch pieces
- 4 thyme sprigs
- 2 bay leaves
- 2 TBS all purpose-flour
- 1 TBS Dijon mustard
- 1 TBS red wine vinegar
- 1/4 cup flat leaf parsley leaves
Instructions
Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan. Add remaining 1 TBS oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme and bay leaves. Cover and cook on low for 7 hours. Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley. Serves 8 (serving size 1 1/4 cup)
