2 - 2 1/2lbsboneless chuck roast, trimmed and cut into 1-2 inch pieces
1 1/2tspkosher salt
12ozdark stout beer (I usually use Guinness)
3carrots, peeled and cut into 2 inch pieces
2parsnips, peeled and cut into 1 inch pieces
1 1/4lbbaby Yukon gold potatoes, halved or quartered
1yellow onion, diced
2tspfresh sage, minced
2Tbspbeef base (better than bouillon)
1Tbspall purpose flour
Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp 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 to slow cooker.
Pour beer and broth into hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients.
Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on LOW for 7 - 7 1/2 hours.
Mix together butter and flour to form a pasty ball. Remove 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!
If your stew gets a lot of fat particles at the top after cooking, either skim it with a spoon or remove beef and veggies to a bowl, then pour liquid through a strainer into the bowl with the beef and veggies.