SigMT

SiG MT 74 DIRECTIONS: 1. Season beef pieces with 1 ½ teaspoon kosher salt and 1 teaspoon black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). Brown on all sides, about 1-2 minutes per side, then turn off heat. Remove beef and place in a slow cooker. 2. Pour beer and broth into a hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients. 3. Add carrots, celery, potatoes, onion, garlic, sage, beef base, and tomato paste to the slow cooker with the browned beef. 4. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on Low for 7 - 7 1/2 hours. 5. Mix butter and flour to form a pasty ball. Remove the lid, add horseradish and butter/flour mixture, stirring well. Cover and continue cooking another 20-30 minutes, stirring occasionally. Taste, and add additional salt and pepper as needed. Sprinkle with fresh parsley and serve! RECIPE NOTES 1. Brown your beef if possible! I know it's an extra step, but I love the extra flavor it adds! 2. Add your horseradish at different times for different flavor profiles! For a milder, almost sweet flavor, add the horseradish in with the rest of the slow cooker ingredients and let it cook all day. For a more intense kick, add the horseradish at the end, while you are thickening up the stew. Or put some in while it's cooking and add more in at the end! STOUT SLOW COOKER BEEF STEW This beer and horseradish beef stew is the definition of pure comfort food! Cooking it in the slow cooker makes for the most tender pieces of beef and veggies with a rich, silky sauce! INGREDIENTS: • 2 - 2 ½ pounds boneless chuck roast, trimmed and cut into 1-inch pieces • 1 ½ teaspoons kosher salt • 1 teaspoon black pepper • 2 tablespoons vegetable oil • 12 ounces dark stout beer • 3 cups beef broth • 3 carrots, peeled and cut into 2-inch pieces • 2 ribs celery, cut into 1-inch pieces • 1 ¼ pound baby Yukon gold potatoes, halved or quartered • 1 yellow onion, diced • 5 cloves garlic, minced • 2 teaspoons fresh sage, minced • 2 tablespoons beef base (better than bouillon) • 2 tablespoons tomato paste • 1-2 tablespoons prepared horseradish • 1 tablespoon softened butter • 1 tablespoon all-purpose flour

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