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5 from 1 vote
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Root Beer Stewed Beef

This Root Beer Stewed Beef is tender, moist, and most importantly - delicious. Serve it over egg noodles and you have a super easy, weeknight meal!
Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8 -10
Author Zach

Ingredients

  • 2 1/2 lbs chuck roast fat trimmed and cut into 1" cubes
  • 3 tablespoons all purpose flour
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup root beer any flavor... but please, for the love of all that's holy don't use Bundaberg. Please.
  • 1 large onion thinly sliced
  • 1 clove garlic crushed and minced
  • 1 1/2 cups beef stock
  • more salt about a teaspoon (or to taste)

Instructions

  1. In a large bowl, whisk together the flour, salt, and pepper.
  2. Add your beef chunks and coat each piece evenly in the bowl.
  3. In the meantime, get your oil nice and hot on medium-high heat (but not smoking, of course - please don't burn your house down) in a large skillet.
  4. Sear your beef in the skillet. It might be easiest to do a few portions of the meat at a time. Just sear each side of each piece. Don't worry about it being totally done. Believe me, you'll have PLENTY of time for cooking it through later.
  5. While the beef is searing, put your onions, garlic, and root beer in a slow-cooker, stir.
  6. Place your seared beef in the slow-cooker, put the skillet back on the stove (still on medium-high heat).
  7. Put the beef stock in the hot skillet and scrape off all the goody-bits, and let it come to a light boil. Add the additional salt. Then put the beef stock in the slow cooker with everything else. Don't stir.
  8. Cook in the crockpot on low for 8 hours. Patience. It's worth it.