Beer and Horseradish Slow Cooker Beef Stew

thechunkychef.com

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2 to 2 ½ lbs boneless chuck roast, trimmed and cut into 1 to 2 inch pieces

1 ½ tsp kosher salt

1 tsp black pepper

2 Tbsp vegetable oil

12 oz dark stout beer (I usually use Guinness)

3 cups beef broth

3 carrots, peeled and cut into 2 inch pieces

2 parsnips, peeled and cut into 1 inch pieces

1 ¼ lb baby Yukon gold potatoes, halved or quartered

1 yellow onion, diced

5 cloves garlic, minced

2 tsp fresh sage, minced

2 Tbsp beef base (better than bouillon)

2 Tbsp tomato paste

1 to 2 Tbsp prepared horseradish

1 Tbsp softened butter

1 Tbsp all purpose flour

Directions at thechunkychef.com

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