Beer and Horseradish Slow Cooker Beef Stew

INGREDIENTS

lbs boneless chuck roast, trimmed and cut into 1-2 inch pieces

1 1/2 tsp

kosher salt

1 tsp

black pepper

2 tbsp

vegetable oil

12 oz

dark stout beer (I usually use Guinness)

3 cups

beef broth

carrots, peeled and cut into 2 inch pieces

parsnips, peeled and cut into 1 inch pieces

1 1/4 lb

baby Yukon gold potatoes, halved or quartered

yellow onion, diced

5 cloves

garlic, minced

2 tsp

fresh sage, minced

2 tbsp

beef base (better than bouillon)

2 tbsp

tomato paste

1 tbsp

prepared horseradish

1 tbsp

softened butter

1 tbsp

all purpose flour