Slow Cooker Beef Stew with Stout and Horseradish
"This rich and hearty beef stew is made with an Irish stout for a refreshing change on a winter staple. The dark beer mingles with the tomato paste and makes a flawlessly rich gravy after hours of slow cooking. Keeping vegetables chunky helps to retain their texture after a long cook time...."
INGREDIENTS
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2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
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1/3 cup all-purpose flour, divided
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4 tablespoons olive oil, divided
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One 6-ounce can tomato paste
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One 12-ounce bottle Irish stout beer
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2 1/2 cups chicken broth
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2 medium carrots, cut into 1-inch chunks
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1 pound baby potatoes (cut in half if larger than a golf ball)
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1 medium onion, roughly chopped
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3 sprigs fresh thyme
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1 cup frozen peas
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Kosher salt and freshly ground black pepper
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Prepared horseradish, for serving (optional)
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