|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you didn't have time to brown the beef at all, you would still end up with a flavorful beef stew, but as much as it is a pain in the butt, it’s really worth it, I think.
This beef stew gets flavor and richness from beer, beef broth, and barbecue sauce, which is a favorite family condiment. The recipe was inspired by a recipe for BBQ short ribs from Sapporo beer, and that's the beer I used in this recipe. If you don’t have a slow cooker, you can also simmer this over very low heat for about 5 or 6 hours for the same results.
Parsnips look like pale carrots that are beige in color with a wider bottom near the root. They have a wonderful nutty and sweet taste. Look for smooth and hard parsnips with no sprouting. You could also use carrots or potatoes, or other rootvegetables like kohlrabi or rutabaga, or a combination of a bunch of them, in this stew instead.
- Kosher salt and freshly ground pepper to taste
- 1 teaspoon garlic powder
- 2 teaspoons olive or vegetable oil
- 3 pounds beef stew meat, cut into 1-inch cubes
- 1½ cups chopped onion
- 1 cup barbecue sauce, homemade or store-bought
- 1 cup beef broth
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cups ½-inch pieces peeled or scrubbed parsnips
- ¾ cup beer
- 1 pound egg noodles
Gather the ingredients.
Season the beef evenly with salt, pepper, and the garlic powder.
Heat the oil in a large pan over medium high heat. Working in batches, brown the meat until it is browned on all sides, about 10 minutes for each batch. Don’t crowd the beef cubes in the pan. Set the meat aside.
Pour off all but 2 teaspoons of fat from the pan and add the onions. Sauté them for 3 minutes, until lightly browned, and add them to the slow cooker. In the slow cooker, mix together the barbecue sauce, beef broth, honey and mustard. Add the parsnips, browned beef and the cooked onions to the slow cooker and stir to combine.
Add the beer to the slow cooker, and cook on low for 6 to 8 hours, until the meat is tender. When the stew is ready, prepare the egg noodles according to package directions. Serve hot with noodles.