Ingredients

The following ingredients have 5 Servings
  • 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)
  • 1 ½ cups chopped onion
  • 1 cup barbecue sauce (homemade or storebought)
  • 1 cup beef broth
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cups ½-inch pieces peeled or scrubbed parsnips or carrots
  • ¾ cup beer (your favorite kind)
  • Hot cooked noodles (such as egg noodles, to serve)

Instruction

  • 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. Add the barbecue sauce, beef broth, honey and mustard and stir to combine. Add the parsnips and browned beef to the slow cooker and stir to combine.
  • Pour in the beer, cover, and cook on low for 6 hours, until the meat is tender. Serve hot, with noodles.