{"id":1186,"date":"2025-12-25T08:09:59","date_gmt":"2025-12-25T08:09:59","guid":{"rendered":"https:\/\/airfryerchickenwings.com\/slowcooker\/?p=1186"},"modified":"2025-12-25T08:09:59","modified_gmt":"2025-12-25T08:09:59","slug":"crockpot-beef-stew-with-beer-and-horseradish","status":"publish","type":"post","link":"https:\/\/airfryerchickenwings.com\/slowcooker\/crockpot-beef-stew-with-beer-and-horseradish\/","title":{"rendered":"Crockpot Beef Stew (with Beer and Horseradish)"},"content":{"rendered":"

 <\/p>\n

\n

This horseradish beef stew with beer is the\u00a0definition of pure comfort food! \u00a0Cooking it in the slow cooker makes the beef and veggies super tender with a rich, silky sauce\u2026 and it takes hardly any effort to make!\u00a0 Come home to a mouthwatering dinner, ready to eat!<\/strong><\/p>\n

Comfort food recipes like this Crockpot Beef Stew are essential in the colder months.\u00a0 You come home to a house that smells heavenly and dinner is finished and ready for you to enjoy!\u00a0 We love easy crockpot meals like my\u00a0Crockpot Mongolian Beef\u00a0and this is one of my\u00a0Comfort Food\u00a0recipes you\u2019ll definitely want in your dinner rotation!<\/p>\n

\"Crockpot<\/p>\n

CROCKPOT BEEF STEW<\/h4>\n

As someone who works from home, it\u2019s easy to forget what it\u2019s like to come home after working a full (long) day and still have the very crushing reality of having to cook dinner. \u00a0For me, there is no coming home, since I\u2019m always here writing, cooking, setting up photoshoots, etc.<\/p>\n

Even before this website, there wasn\u2019t any coming home, since I was a stay at home Mom. \u00a0BUT, I can tell you, the night\u2019s when I\u2019ve got dinner going in the slow cooker\u2026 those are the nights that before my husband even has his whole body through our door, he\u2019s going, \u201cman that smells amazing, I\u2019m so hungry!\u201d.<\/p>\n

HOW TO MAKE A BEEF STEW<\/h2>\n

Generally beef stew is made with a tough cut of meat like a chuck roast (or shoulder roast), vegetables (like potatoes, carrots, celery, parsnips, mushrooms, etc), beef stock, and plenty of seasoning. \u00a0I like to add some beer to mine, as I love the depth of flavor, as well as some tomato paste and beef base.<\/p>\n

    \n
  1. Season and brown beef in a pan, then add to slow cooker.<\/li>\n
  2. Deglaze pan with beer and broth (just pour in liquids and stir to loosen any browned bits from the pan).<\/li>\n
  3. Add vegetables, tomato paste and beef base to slow cooker.<\/li>\n
  4. Pour liquid from pan into the slow cooker.<\/li>\n
  5. Cover and cook on LOW 7 \u2013 7 1\/2 hours.<\/li>\n
  6. Thicken stew, if desired.<\/li>\n<\/ol>\n

    \"Beef<\/p>\n

    HOW DO YOU THICKEN A STEW?<\/strong><\/h2>\n

    There are three main ways to thicken up a beef stew. \u00a0The first two involve making a slurry<\/em> \u2013 which is basically adding flour or cornstarch to a cold or room temperature liquid.<\/p>\n

    \n
    \n
    \n
    \n
    \n
    \n
    BEER & HORSERADISH SLOW COOKER BEEF STEW<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
      \n
    1. Mix 1-2 Tbsp cornstarch into 1-2 Tbsp of beef stock\/broth or even water. \u00a0Use a fork or spoon to mix it around until there are no lumps. \u00a0Stir into beef stew, and cook on low for 20-30 minutes, stirring occasionally.<\/li>\n
    2. Do the same as above, but use flour instead of cornstarch.<\/li>\n
    3. Using a fork mix together equal parts (I usually do 1 Tbsp each) softened butter and flour. \u00a0Mix it together well, so it almost forms a ball. \u00a0Add it to the beef stew, stir, and cook on low for 20-30 minutes, stirring occasionally. \u00a0This method is my absolute favorite!<\/em><\/li>\n<\/ol>\n
      \n
      \n
      \n
      <\/div>\n<\/div>\n<\/div>\n<\/div>\n

      COOKING TIPS FOR MAKING CROCKPOT BEEF STEW<\/h2>\n
        \n
      • Brown your beef if possible! \u00a0I know it\u2019s an extra step, but I love the extra flavor it adds!<\/li>\n
      • Use sturdy potatoes! \u00a0I love to use baby Yukon gold potatoes. \u00a0They\u2019re so buttery, yet they are sturdy and hold up well to a full day of cooking in the slow cooker. \u00a0Plus, there\u2019s no need to peel them, just halve or quarter them after washing.<\/li>\n
      • Use tomato paste in a tube. \u00a0Since you only need a little bit for this recipe, I find using tubed tomato paste easier than figuring out what to do with the remaining 5 oz of the can.<\/li>\n
      • Add your horseradish at different times for different flavor profiles! \u00a0For a more mild, almost sweet flavor, add the horseradish in with the rest of the slow cooker ingredients and let it cook all day. \u00a0For a more intense kick, add the horseradish at the end, while you\u2019re thickening up the stew.<\/li>\n
      • Don\u2019t forget to dip some crusty bread into the stew!<\/li>\n<\/ul>\n

        \"Crockpot<\/p>\n

        VARIATIONS OF BEEF STEW<\/h2>\n
          \n
        • Bacon<\/strong> \u2013 try cooking some bacon before browning the beef\u2026 this will do two things.\u00a0 First, you\u2019ll get yummy crumbled bacon to add on top of your stew later that night.\u00a0 And secondly, the bacon grease will add extra flavor to your beef as it browns!<\/li>\n
        • Swap the alcohol<\/strong> \u2013 if you\u2019re not a beer fan, try using a dry red wine instead.\u00a0 Or if you\u2019re against using any alcohol, you can use an equal amount of beef broth.<\/li>\n
        • Add mushrooms<\/strong> \u2013 mushrooms are amazing in beef stew, and we add them most of the time.\u00a0 However I know not everyone is a fan of them, so I left them out of this version.<\/li>\n
        • Omit the horseradish<\/strong> \u2013 horseradish has a rather unique and strong flavor, which some people just don\u2019t like.\u00a0 No worries, you can omit it in this recipe and have a more classic beef stew!<\/li>\n<\/ul>\n
          \n
          \n
          \n
          \n
          <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

          HOW DO YOU MAKE BEEF STEW ON THE STOVETOP?<\/strong><\/p>\n

          No slow cooker, no problem! \u00a0Be advised though, a stovetop beef stew takes multiple hours to properly come together.<\/p>\n

          Start by browning the beef pieces in a large dutch oven. \u00a0Remove beef to a plate and cook onions and garlic in beef drippings. \u00a0Add beer and beef broth to deglaze the pan (scraping the bottom of the pot to release those browned bits). \u00a0Return beef to the pot and add remaining ingredients. \u00a0Stir well, cover and simmer on LOW for 2 \u2013 2 1\/2 hours.<\/p>\n

          \"Ladle<\/p>\n

          MAKING STEW AHEAD OF TIME<\/h2>\n

          Beef stew is a FABULOUS make ahead meal, because I think it tastes even better when eaten the next day!<\/p>\n

          Make sure you cool the stew completely, then cover and refrigerate.<\/p>\n

          Reheat on the stovetop over MED heat, adding a splash of extra beef broth if needed.<\/p>\n

          FREEZING<\/h3>\n

          Stews generally freeze really well (for up to 3 months), although if it\u2019s been thickened (with the methods outlined above in the post), it may separate when frozen.<\/p>\n

          I find it\u2019s best to make (without thickening), cool completely, then freeze.\u00a0 When reheating, thicken the stew as you like.<\/p>\n

          STORAGE<\/h3>\n

          Leftovers should be kept refrigerated in an airtight container and consumed within 3-4 days.<\/p>\n

          SPECIAL EQUIPMENT USED IN THIS RECIPE<\/h2>\n