Recipe: Slow-Cooker Beef and Beer Stew with Root Vegetables

Name: Recipe: Slow-Cooker Beef and Beer Stew with Root Vegetables
Ingredients: 2 pounds boneless beef stew meat, such as chuck or bottom round, cut into 1 1/2-inch cubes; 3/4 teaspoon coarse sea salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 1 tablespoon canola oil; 1 yellow onion. chopped; 4 cloves garlic, chopped; 2 bay leaves; 1 bottle (12-ounce) brown ale- or lager-style beer; 2 tablespoons tomato paste; 4 parsnips, cut into 1 1/2-inch chunks; 4 carrots, cut into 1 1/2-inch chunks

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What could be more warming than a tender, savory beef stew? The beer adds a deep, rich and complex flavor that pairs well with the sweetness of seasonal root vegetables.

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Cooking tools:

Slow cooker
Skillet
Slotted spoon
Chef's knife
Cutting board
Wooden spoon
Stove

Ingredients

2 pounds boneless beef stew meat, such as chuck or bottom round, cut into 1 1/2-inch cubes
3/4 teaspoon coarse sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 tablespoon canola oil
1 yellow onion. chopped
4 cloves garlic, chopped
2 bay leaves
1 bottle (12-ounce) brown ale- or lager-style beer
2 tablespoons tomato paste
4 parsnips, cut into 1 1/2-inch chunks
4 carrots, cut into 1 1/2-inch chunks