Beer-Braised Beef Tips with Root Vegetables and Horseradish Recipe
Serves 6 to 8
2 1/2 pounds boneless chuck roast, trimmed, and cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
3 medium carrots, cut diagonally into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 pound baby Yukon gold potatoes, halved
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon minced fresh sage
1 (12-oz.) bottle stout beer
2 cups beef broth
1/3 cup chopped fresh parsley, divided
1 tablespoon prepared horseradish
2 teaspoons cornstarch
Kosher salt and black pepper
How to Make It
Season beef evenly with 1 1/2 teaspoons salt and 1 teaspoon pepper. Brown beef in hot oil over medium-high, in batches, about 1 to 2 minutes on each side. Place beef in a 6-quart slow cooker; add carrots, parsnips, and potatoes.
Cook onion in hot drippings over medium-high 4 minutes or until translucent and beginning to brown. Add garlic and sage; sauté 1 minute. Deglaze pan with beer, stirring to loosen any browned bits from bottom of skillet. Simmer 5 minutes or until beer is reduced by half. Add broth, and return to a simmer. Pour over mixture in slow cooker. Cover and cook 8 hours on LOW or until beef and vegetables are tender.
Transfer beef and vegetables to a serving bowl; keep warm. Pour liquid from slow cooker through a strainer into a medium saucepan; stir in 1/4 cup parsley and 1 tablespoon horseradish. Bring to a boil over medium-high. Reduce heat to medium, and simmer 20 minutes or until sauce is reduced to 1 cup.
Whisk together cornstarch and 2 teaspoons water. Gradually add to mixture in saucepan, whisking constantly. Simmer 1 minute, whisking constantly. Add salt and pepper to taste. Serve beef and vegetables with sauce and remaining chopped fresh parsley.