- 1 Slow Cooker Beef Stew
- 2 Which beef is best stewed in a slow cooker?
- 3 Why Slow Cook This Stew?
- 4 Delicious Braising Beef Stew
- 5 Ingredients for Slow Cooker Beef Stew
- 6 How to make beef stew in the slow cooker
- 7 Nutrition Facts for Slow Cooker Beef Stew
- 8 Tips for making the best beef stew
- 9 Storing & freezing tips
- 10 To store
- 11 To Freeze
- 12 Do I Need to Brown the Beef First?
- 13 Are There Optional Ingredients?
- 14 Do I Have to Use Fresh Herbs?
- 15 Can I Cook It on High Heat?
- 16 How to Serve Beef Stew
Slow Cooker Beef Stew
Slow Cooker Beef Stew is one of my favorite dishes. It’s hearty and delicious, with tender cuts of beef, carrots, potatoes, and peas (or green beans).
When it comes to a comfortable meal, beef stew from a slow cooker is the ultimate.
Should the dish be more soothing than slow cooking?
Perfect for cold autumn and winter days. It is extremely durable and beautifully scented. This is one casserole that you will want again and again!
Can you believe that these slow cooker beef stews, is the first to beef recipe of English cuisine. To be honest, they didn’t grow up eating a lot of meat.
My mother advised me to use a diet of plant extracts, but my brother and I, of course, a lot of delicious food, which included chicken and fish.
However, in winter, I remember it as a sweet, pleasant, tender beef stew that is rich, delicious and full of nutrients, carrots, potatoes and green peas.
Which beef is best stewed in a slow cooker?
This homemade beef stew recipe is the best while cooking fat beef that doesn’t contain much fat. The longer the beef cooks and cooks, the price will be driven by the degradation of connective tissue. You can find out more information about why tougher meat is so much better when you can make goulash here. Tip: Make sure that Instagram beef is free of any excess fat before using it!
Why Slow Cook This Stew?
This slow-cooking method is my favorite way to cook beef stew, because it shows that all this time in the body melts in the mouth and leaves a lot of time for mixing flavors and marriage in the form of supreme bliss.
Best meaty chuck Steak casserole ever! Cut it into cubes yourself. Chuck had a hard but full taste of meat coming from the shoulder and front of the animal. Perfect for a clay pot-hot or stewed beef (with a similar structure to the pork shoulder that is used for cooking a clay pot).
Preserving the rich, sweet taste and juicy,-gently, with low, low heat in the pan.
Delicious Braising Beef Stew
What’s really in a stew, a stew is hearty, with herbs, concentrated broth, and spices. To make the dish more difficult, consider beef stew in a pot of red wine.
Replace a cup of strong, dry wine, such as Cabernet Sauvignon or Merlot, with a cup of broth and use to stew from a pan that can be used for roasting meat. You can also add it to several mushrooms.
- Prep Time 20 minutes
- Cook Time 7 hours
- Total Time 7 hours 20 minutes
- Serves 6
- Course: Main Course
- Cuisine: American
Ingredients for Slow Cooker Beef Stew
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch-thick slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- One teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, optional
- 2 bay leaves
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh parsley leaves
How to make beef stew in the slow cooker
Fry the onion and celery in 1 tbsp oil over a low warmth until they begin to mellow – around 5 mins. Add the carrots, straight and thyme, fry for 2 minutes, mix in the purée and Worcestershire sauce, add 600ml bubbling water, mix and tip everything into a sluggish cooker.
Disintegrate over the stock solid shapes or add the stock pots and mix, at that point season with pepper (don’t add salt as the stock might be pungent).
Wipe out the griddle and fry the meat in the leftover oil in clumps until it is all around sautéed, at that point tip each group into the lethargic cooker. Cook on low for 8 to 10 hrs, or on high for 4 hours.
In the event that you need to thicken the sauce, blend the cornflour in with a sprinkle of cold water to make a glue, at that point mix in 2 tbsp of the fluid from the lethargic cooker.
Tip once more into the lethargic cooker, mix and cook for a further 30 mins on high. Mix in the parsley and season again to taste. Present with squash, on the off chance that you like. Leave to cool prior to freezing.
Nutrition Facts for Slow Cooker Beef Stew
- Amount Per Serving – Calories 482
- Calories from Fat 215
- % Daily Value*
- Fat 25g 35%
- Saturated Fat 10g 60%
- Cholesterol 110mg 35%
- Sodium 562mg 24%
- Potassium 1635mg 45%
- Carbohydrates 32g 12%
- Fiber 8g 28%
- Sugar 10g 10%
- Protein 34g 68%
- Vitamin A 11540 IU230%
- Vitamin C 36.5mg 45%
- Calcium 112mg 14%
- Iron 8.0mg
Tips for making the best beef stew
Sear your beef the beforehand. This is very important! Browning the beef in the skillet beforehand will bring the out even more flavor.
Cook it on low flame. While many of the slow cooker recipes can be made on the high for 3 to 4 hours, I highly recommend you to cooking this beef stew on the low for the full 7 to 8 hours. This will ensure that the beef will gets nice and tender.
Thicken your stew in proper way. When it is time to add the flour to thicken the beef stew, remove the 1 cup of beef broth from the slow cooker and add it to the bowl.
You’ll then whisk in ¼ cup flour until there aren’t any lumps, add back to the slow cooker and stir to combine. Be sure you don’t add flour straight to the slow cooker as it will become lumpy. (Slow Cooker Beef Stew)
Storing & freezing tips
Store any leftover crock pot beef stew in the airtight container in the fridge for up to 3 to 4 days. Simply reheat in the microwave or in the pot on the stovetop.
Let the beef stew cool down completely, transfer it to the freezer-safe container, and the freeze for up to 3 months. To reheat, let the slow cooker beef stew thaw into the refrigerator overnight before heating it in the stove top or on the microwave.
Do I Need to Brown the Beef First?
I highly recommend you that you do not skip the browning of the beef as it will add key flavor to your stew. It is worth the work of extra 10 minutes hassle. Same goes with that celery and onions; if you do not sauté them first, then they have a different flavor and texture.
Are There Optional Ingredients?
I know that it seems like a long list of the ingredients, but I do not recommend you omitting any of them. The herbs add the freshness and things like Worcestershire and soy sauce add layers of the flavor. (Slow Cooker Beef Stew)
Do I Have to Use Fresh Herbs?
If needed, you can use dry herbs in the place of fresh but the fresh is best. You can look for the roasting herb blend which should include the rosemary, thyme, and parsley. That way you do not need to purchase them separately.
Can I Cook It on High Heat?
For the best results, I can recommend you to cook on low heat. It makes beef extra tender.
How to Serve Beef Stew
This slow cooker stew recipe is basically a meal in one with the veggies and beef, but for the simple side you cannot go wrong with the fresh bread for dipping. A spinach salad with some fresh pears or apples would be another great option.
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