{"id":1662,"date":"2022-01-25T16:14:09","date_gmt":"2022-01-25T16:14:09","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1662"},"modified":"2024-02-09T21:34:50","modified_gmt":"2024-02-09T21:34:50","slug":"beer-braised-beef-tips-with-root-vegetables-and-horseradish","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/beer-braised-beef-tips-with-root-vegetables-and-horseradish\/","title":{"rendered":"Beer-Braised Beef Tips with Root Vegetables and Horseradish"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Beer-Braised Beef Tips with Root Vegetables and Horseradish<\/span><\/h2>\n
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This zingy pot roast is both comforting and exciting at the same time. The horseradish is subtle here, so if you prefer more of a punch, feel free to add more to your taste.\u00a0Hearty Beer-Braised Beef Tips with Root Vegetables and Horseradish is the ideal one-dish wonder for chilly winter nights. Boneless chuck roast<\/a>, carrots, parsnips, potatoes<\/a>, onion, garlic, sage, and stout beer come together to create one savory dish that will have your family begging for second helpings. You're going to want to make this slow-cooker meal for dinner tonight.\u00a0<\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>9 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8 servings<\/span><\/span><\/div>\n\n
Author: <\/span>Southern Living<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 6 quart Slow Cooker<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 2\u00bd<\/span> pounds<\/span> boneless chuck roast<\/span> trimmed, and cut into 2-inch pieces<\/span><\/li>
    • 1\u00bd<\/span> teaspoons<\/span> kosher salt<\/span><\/li>
    • 1<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li>
    • 2<\/span> tablespoons<\/span> canola oil<\/span><\/li>
    • 3<\/span> medium carrots<\/span> cut diagonally into 2-inch pieces<\/span><\/li>
    • 2<\/span> medium parsnips<\/span> cut into 2-inch pieces<\/span><\/li>
    • 1<\/span> pound<\/span> baby Yukon gold potatoes<\/span> halved<\/span><\/li>
    • 1<\/span> medium onion<\/span> finely chopped<\/span><\/li>
    • 4<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
    • 1<\/span> tablespoon<\/span> minced fresh sage<\/span><\/li>
    • 1<\/span> 12-oz. bottle stout beer<\/span><\/li>
    • 2<\/span> cups<\/span> beef broth<\/span><\/li>
    • \u2153<\/span> cup<\/span> chopped fresh parsley<\/span> divided<\/span><\/li>
    • 1<\/span> tablespoon<\/span> prepared horseradish<\/span><\/li>
    • 2<\/span> teaspoons<\/span> cornstarch<\/span><\/li>
    • Kosher salt and black pepper<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Season beef evenly with 1\u00bd 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.<\/span><\/div><\/li>
      • Cook onion in hot drippings over medium-high 4 minutes or until translucent and beginning to brown. Add garlic and sage; saut\u00e9 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.<\/div><\/li>
      • 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.<\/div><\/li>
      • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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