2-3 lb chuck roast, cut into cubes
4 carrots, diced
4 celery stalks, chopped
1 can diced tomato, with juice
2 onions, chopped
6 garlic cloves, minced
1 can tomato paste
6 red potatoes, quartered
1 bottle of your chosen beer
1 cup beef broth
Seasonings: Salt, pepper, bay leaves, and optionally chili or paprika
Flour for dusting
Oil for sautéing
Prep the Beef: Season beef cubes with salt, pepper, and optional spices. Toss in flour, shaking off excess.
Sear the Beef: In a skillet, heat oil over medium-high. Brown beef cubes in batches, placing them in the slow cooker after each batch.
Layer the Veggies: Add the carrots, celery, onions, garlic, and potatoes to the cooker.
Add Tomatoes: Incorporate diced tomatoes and tomato paste, mixing until combined.
Pour & Season: Add beer and beef broth. Season further if desired and drop in the bay leaves.
Let it Simmer: Cook on low for 7-8 hours or high for 4-5 hours.
Taste & Serve: Once done, adjust the seasoning if required. Discard bay leaves, then serve. Pair with crusty bread or over mashed potatoes.
In this chaotic world, allow yourself a moment of solace with this Slow Cooker Beef Stew. It’s a bowlful of memories, comfort, and deliciousness waiting to be savored. Dive in and enjoy the simplicity and richness of flavors.