The Recipe

Classic Slow Cooker Beef Stew

Name: Classic Slow Cooker Beef Stew
Yield: Serves 8 (serving size: about 1 1/4 cups)
Ingredients: 2 pounds trimmed boneless chuck roast, cut into 2-inch cubes; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 tablespoons 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 (such as Swanson), divided; 1 1/2 pounds baby Dutch potatoes, halved; 1 pound carrots, peeled and cut diagonally into 2-inch pieces; 4 thyme sprigs; 2 bay leaves; 2 tablespoons all-purpose flour; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 1/4 cup flat-leaf parsley leaves

COOK TIME : a few secondsPREP TIME : a few seconds

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Ingredients

DESCRIPTION

A nutty dark beer adds richness and depth to the stew. Be careful not to choose a beer that's super-hoppy; it will taste too bitter. To get 2 pounds of trimmed meat, you'll probably need to purchase a 2 1/2-pound roast.

INGREDIENTS

2 pounds trimmed boneless chuck roast, cut into 2-inch cubes
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 tablespoons 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 (such as Swanson), divided
1 1/2 pounds baby Dutch potatoes, halved
1 pound carrots, peeled and cut diagonally into 2-inch pieces
4 thyme sprigs
2 bay leaves
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup flat-leaf parsley leaves