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Slow cooker beef stew is one of my absolute favorite meals from childhood. Just thinking about it makes me smile (and hungry!). The mix of beef and vegetables just hits the spot, especially on a cold day.
I've mentioned this before, but honestly, I'd like to sing it from the mountaintops - I LOVE my slow cooker! If you don't have one, you need one. There's a reason that the Crock Pot is my go-to gifts for newlyweds and my adult girlfriends - it's a lifesaver. When I was a kid, I'd come home from school and I'd open the door to the most amazing smells coming from my mom's slow cooker. She'd fire it upbefore she left for work so that we'd have a hot, hearty meal for dinner. One of my favorites was always her slow cooker beef stew. During the brutal Connecticut winters, this stew would warm the soul.
Besides being easy to make, this recipe is also a crowd pleaser. Everyone in our family enjoys this slow-cooked beef dish with all of the vegetables tucked in with it. When I was a kid we'd serve this stew with a loaf of crusty bread and it was a true feast. Nowadays I try to make more gluten-free meals so we skip the bread and use a little rice flour instead of traditional wheat flour for thickening. I think it actually turns out better when prepared gluten-free.
Here's the recipe for my mama's Slow Cooker Beef Stew
In a large skillet, add some canola or vegetable oil and heat on medium.
Place the flour in a large zipper plastic bag, enough to coat all the meat.
Place the meat in the bag after trimming excess fat, and shake or roll to coat the meat on all sides.
Add the meat to the skillet and brown on all sides.
When the meat is browned, add about a cup of the beef broth to the skillet and the juices will thicken.
Pour all the meat into a large slo-cooker, add the carrots, potatoes, celery, onion, and the remaining beef broth, and stir. You can add a bit more water or broth if you prefer, mixed with a little flour.
Lay the string beans on the top, season as you wish with salt, pepper, and dried or fresh parsley and cover the slo-cooker.
Set on HIGH for 5-6 hours, or LOW for 8-10 hrs.
Serve with crusty bread if desired.
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Omgosh this sounds amazing!! So perfect for this snowy weather we are expecting!! Nothing like great belly warming meals 🙂
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Deborah Dsays
I will definitely make this stew.
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Linda Mannstsays
This sounds so good. I can't wait to make this for the family. Great recipe
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Miasays
I am also a big slow cooker fan because of the convenience and with the right recipes the food is always so delicious. I like this recipe for stew which is one of my favorites for these cold winter nights.
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Stacey Robersonsays
This looks delish! I love using my slow cooker for soups and stews. So easy and hardly no cleanup.
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rochelle haynessays
This looks nice love to try this
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G Ksays
I love stew and this one looks simple and delicious.
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Rosiesays
I love his beef stew recipe. I'm shopping for a slow cooker now! I'd love to make this recipe.
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rosa rogerssays
These look great..My daughter just got me a slow cooker can't wait to try these recipes...Thank you
Yes, you most certainly can cook raw meat in the slow cooker! You put it in “cold”, with whatever liquid your recipe calls for, turn it on either “low” or “high” depending on your recipe (I usually start it on “high” for a couple hours, then turn it to “low”), and in 6–7–8 hours, it's now COOKED meat!
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.
"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
The most common herbs and spices for a traditional beef stew would be thyme, parsley, bay leaves, and black pepper. In some cultures, there are also spices like sweet paprika, oregano, cilantro (coriander), or basil.
After you brown the meat and cook your aromatics, simply stir in a few tablespoons of tomato paste and heat it gently to amplify its flavors before continuing with your recipe—it's a budget-friendly, simple trick that makes all the difference.
The idea is to cook the carrots and potatoes at the end of the simmering process, so they don't become mushy. Just make sure to keep an eye on the stew to see if you need to add additional broth or water to keep it from drying out.
Add vegetables: After 1 hour 30 minutes, carefully remove pot from oven and use oven mitt to remove lid. Add vegetables and stir gently to combine. Carefully replace lid on pot and return stew to oven to cook for an additional hour.
It might seem that cooking your beef stew on low for 8 hours will make it even better, but that is not true at all. Your beef will be tough if you don't cook it enough and it will be tough if you cook it too much. It's just science, take it from us!
Carrots may remain firm in a slow cooker if they're not cooked long enough or if the temperature is too low. Ensure sufficient cooking time and consider cutting carrots into smaller pieces for even cooking.
Can you overcook stew in a slow cooker? Slow-cooker stew recipes are pretty forgiving, but cooking the stew too long can cause the meat to dry out and can also reduce the stewing liquid too much, leading to off flavors. If serving is delayed, switch your slow cooker to warm until you're ready to eat.
Yes! that is one of the best way to cook meats! Put in some raw beef brisket, leave it in for the 6+ hours, and once it is ready…it is so tender! Slow cookers are so great as you can just throw everything in and no need to worry about it.
You should never throw your raw cubes of beef into the stew pot. You must sear the cubes first in a pan to brown them and begin building that rich flavor. It's important not to brown them too lightly—sear them until there's a dark crust on each side of the meat cubes.
Cuts that have a lot of fat running through them add moisture and flavour to the dish. Marbling between the muscles, not the surface fat, indicates a good cut for slow cooking. Cuts of beef used for slow cooking include beef cheek, short rib, feather blade and oxtail.
Rub a little oil all over the beef and season well with salt and pepper. Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Cook on low for 5 hours, or high for 3 hours.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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