Beef Stew

Season the beef chuck with salt and pepper. Heat a cast-iron skillet over medium heat. Add some olive oil and once hot, cook the beef until lightly seared. Remove from the pan. (Note: This step is optional. If you're short on time you can simply add the beef to the pot or pans without searing.)

Chop the carrots, mushrooms, potatoes, and onions and crush the garlic.

For Suvie: Add the beef stock, beer (if using), garlic, thyme, tomato paste, and Worcestershire sauce to the Suvie protein pan (divide between two pans if necessary) season with salt and pepper and stir to combine. Add the beef, carrots, mushrooms, potatoes, and onions. Stir to combine.

Place the pan in the upper right cooking zone. Fill the reservoir with water and enter the Slow Cook settings into your Suvie. Set to cook now or schedule. Cook on LOW for 6 hours.

For Slow Cooker: Add the beef stock and beer (if using) to the pot along with the garlic, thyme, tomato paste, and Worcestershire sauce. Season with salt and pepper and stir to combine. Add the beef, carrots, mushrooms, onions, and potatoes. Stir to combine.

Place the lid on the pot and cook: Low for 8 hours or High for 4 hours

Remove pans from Suvie or turn off the slow cooker. Add a small amount of flour and stir into the stew. Keep adding flour until the stew has thickened.

Garnish with fresh parsley and serve with a chunk of crusty bread.