Ingredients:

  • 2 lbs (approx. 1 kg) Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • ¼ cup All-Purpose Flour (or Gluten-Free alternative)
  • 1 large Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 medium Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 1 lb Red or Yukon Gold Potatoes, quartered (skin left on)
  • 5 cups Butternut Squash or Pumpkin, peeled and cubed
  • 1 (12 oz / 355 ml) bottle Dark Stout or Harvest Ale
  • 3 cups Beef Stock (low sodium preferred)
  • 1 Tbsp Worcestershire Sauce
  • 2 tsp Balsamic Vinegar
  • 2 Bay Leaves (fresh or dried)
  • 1 tsp Dried Thyme
  • ½ tsp Dried Rosemary
  • 2 Tbsp Unsalted Butter, softened (optional, for thickening)
  • 2 Tbsp All-Purpose Flour (optional, for thickening)
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the beef cubes dry. Toss them with salt, pepper, and the ¼ cup of flour until lightly coated. Heat the 2 Tbsp oil in a heavy pan over medium-high heat.
  2. Sear the beef in batches (do not crowd the pan) until deeply browned on all sides (about 2–3 minutes per batch). Transfer all seared beef to the slow cooker insert. Deglaze the searing pan with a splash of beef stock or stout, scraping up browned bits, and pour the resulting liquid into the slow cooker.
  3. In the same searing pan (optional), sauté the onions and garlic for 3–4 minutes until softened. Transfer these aromatics to the slow cooker. Layer the carrots, celery, potatoes, and cubed squash/pumpkin over the beef.
  4. Whisk together the remaining beef stock, the bottle of stout/ale, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaves. Pour this liquid mixture evenly over the contents of the slow cooker.
  5. Secure the lid and cook on LOW for 8 hours or on HIGH for 4 hours. The beef should be fork-tender and the vegetables soft.
  6. Lift out and discard the bay leaves. If thickening, combine the 2 Tbsp softened butter and 2 Tbsp flour (Beurre Manié) in a small bowl. Drop this paste into the stew and stir gently until fully dissolved. Allow the stew to thicken over the next 5–10 minutes.
  7. Taste the gravy and adjust salt and pepper. Ladle into bowls and garnish generously with fresh parsley before serving.