Crockpot Beef Stew

Ingredients

• 2 - 2 1/2 lbs boneless chuck roast
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 Tbsp butter
• 1 package of mushrooms, chopped
• 2 Tbsp vegetable oil
• 3 cups beef broth
• 3 carrots
• 2 parsnips
• 1 1/4 lb baby Yukon gold potatoes
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 2 tsp fresh sage, minced
• 2 Tbsp tomato paste
• Kelchner's Horseradish (to taste)

Directions

2. Saute mushrooms in butter until golden brown; set aside.

3. Brown beef in batches in a skillet with vegetable oil. Transfer beef to a slow cooker.

4. Deglaze skillet with beef broth, scraping up browned bits. Pour into slow cooker with beef, mushrooms, carrots (cut into 2-inch pieces), parsnips (cut into 1-inch pieces), baby Yukon gold potatoes (halved or quartered), diced yellow onion, minced garlic cloves, minced fresh sage, Kelchner's Horseradish (to taste), and tomato paste.

5. Cook on LOW for 7 - 7 1/2 hours.

Prep Time: 20 minutes | Total Time: 7 hours and 20 minutes | Serves: 8