Name: Classic Slow Cooker Beef Stew
Cuisine: International
Ingredients: 2 pounds trimmed boneless chuck roast, cut into 2-inch cubes; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon freshly ground black pepper, divided; 2 tablespoons canola oil, divided; 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices; 6 garlic cloves, thinly sliced; 1 (12-ounce) nut brown ale; 1 1/4 cups unsalted beef stock (such as Swanson), divided; 1 1/2 pounds baby Dutch potatoes, halved; 1 pound carrots, peeled and cut diagonally into 2-inch pieces; 4 thyme sprigs; 2 bay leaves; 2 tablespoons all-purpose flour; 1 tablespoon Dijon mustard; 1 tablespoon red wine vinegar; 1/4 cup flat-leaf parsley leaves

Ingredients

2 pounds trimmed boneless chuck roast, cut into 2-inch cubes

1 1/2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons canola oil, divided

3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices

6 garlic cloves, thinly sliced

1 (12-ounce) nut brown ale

1 1/4 cups unsalted beef stock (such as Swanson), divided

1 1/2 pounds baby Dutch potatoes, halved

Classic Slow Cooker Beef Stew

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