Slow Cooker Beef Stew

Ingredients:

- 2 lb boneless chuck roast, trimmed and cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil, divided

- 1 tablespoon canola oil
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 6 garlic cloves, thinly sliced
- 1 nut brown ale (12 oz)

- 1 cup unsalted beef stock
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper

- 1 1/2 lb baby Dutch potatoes, halved
- 1 lb carrots, peeled and cut diagonally into 2-inch pieces
- 4 thyme sprigs
- 2 bay leaves

- 1/4 cup unsalted beef stock
- 2 tablespoons flour

- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup flat-leaf parsley leaves

Directions:

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon each salt and pepper. Add 1/2 tablespoon oil to pan; swirl to coat. Add half of beef; cook 6 minutes, turning until well-browned on all sides. Remove beef from pan and repeat with remaining beef and 1/2 tablespoon oil. Remove beef and juices from pan.

Add 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; saute for 4 minutes. Add ale. Bring to a boil; cook for 2 minutes. Stir in 1 cup stock, salt, and pepper. Bring to a simmer, then pour into a 6-quart slow cooker.

Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on low for 7 hours.

Whisk together 1/4 cup beef stock and flour. Stir into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.