Categories: Beef, Main Dish, Slow Cooker, Soup
Ingredients
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- salt
- fresh ground black pepper
- 2 lbs beef chuck , fat trimmed and cut into 1-inch pieces
- 2 medium onions , coarsely chopped
- 3 garlic cloves , sliced
- 1 teaspoon dried thyme
- 1 (12 ounce) bottle dark beer
- 3 cups beef broth
- 4 cups baby carrots
- 4 medium parsnips , cut into 1-inch lengths
- 2 cups red potatoes or 2 cups yukon gold potatoes or 2 cups white new potatoes
Directions
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Heat oil in a large skillet over high heat.
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Combine the flour, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a ziplock plastic bag.
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Toss the meat in the flour, a few pieces at a time.
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Add the meat, a few pieces at a time, to the oil and brown on all sides.
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Transfer the browned meat to the insert of a 5-7 quart slow cooker.
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When all the meat is browned, add the onions, garlic, and thyme to the same skillet over med-high heat and saute until the onions begin to soften and become translucent.
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Add the ale to the pan and scrape up any browned bits from the bottom of the pan.
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Transfer the contents of the skillet to the slow cooker insert and add broth, carrots, parsnips, and potatoes.
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Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, until the vegetables are tender and the beef is fork tender.
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Season with salt and pepper before serving.