Slow-Cooker Beef & Potato Stew

 

Makes: 4 servings

Prep: 45 mins

Slow Cook: 4 hrs

Ingredients

• 1 pound beef chuck, cut into 1-inch cubes
• 3 onion, thinly sliced
• 2 tablespoons butter
• 3 cloves garlic, crushed
• Salt and pepper
• 3/4 cup chicken broth                        
•  a few splashes of Worcestershire sauce
• 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3 carrots, peeled and cut into 1-inch chunks
• 2 tablespoons coarsely chopped fresh parsley, or 1 Tbsp. dried parsley                       

Directions

1. Heat a large skillet over medium-high. Pat the beef dry, then cook until browned on all sides, 8 to 10 minutes. Transfer to a slow cooker.
2. Add the onions to the hot skillet and cook 2 minutes without disturbing. Add the butter and garlic. Season and cook, turning occasionally, until the onions are softened, 10 minutes. Stir in the stock and beer and simmer for 2 minutes; transfer the mixture to the slow cooker along with the potatoes and carrots. Cook on high for 4 hours or on low for 8 hours; season. Sprinkle with parsley before serving.