Nothing is as easy as throwing a bunch of ingredients in a slow cooker and calling it a day. This classic CrockPot Beef Stew is one of the best recipes I have in my recipe box. It’s simple comfort food recipe that has no fuss.
Update: It’s 7 years later and I’m finally updating this Crockpot Beef Stew recipe with an image! (I guess you can say that I’m a little behind on updating my blog.)
CrockPot Beef Stew
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I’m so excited to share this easy CrockPot beef stew recipe with you guys today.
Why?
Because not only is this a great recipe but it’s the recipe that I grew up on, so in my mind, it’s a classic beef stew recipe that is timeless. I hope you guys like it.
It’s a chilly day (pun intended) here in central Alberta and with the leaves changing color I have immediately converted my cooking style.
We’ve been having a lot of comfort food lately and one of my favorites is CrockPot beef stew. As I mentioned before, this particular recipe is the one that I grew up on, and it’s incredibly easy.
Throw it in the slow cooker and let it do its thing, kind of easy.
Heaven knows how much I love my CrockPot.
I love how I can toss all of the ingredients into the slow cooker, walk away and go live life. (Whether that means I’m working, spending the day with my family, running errands or vegging on the sofa (and watching Netflix).)
The CrockPot is heaven sent (here is the one that I have), I bought it from Costco but you can get it anywhere.
If you’re looking for another amazing stew recipe, you should check out this Red WineBeef Stew. It’s my favorite stew recipe, and I love serving it over creamy garlic mashed potatoes. Plus it’s another way to get rid of leftover red wine that’s sitting in your fridge (I know, what’s that?).
However, you can use an all purpose gluten free flour if you would like as well (here’s how to make it).
Slow Cooker Beef Stew
Whether you cook this classic stew recipe on high for 4-6 hours or low on 8-10 hours. One thing to make sureis that the meat is so tender that it falls apart. I usually wing the amount of Worcestershire sauce, but I’m guessing it’s about 2 tbsps.
TBK’s Pro Tip: When it doubt, go small and adjust and taste towards the end.
Don’t forget to check out the Instant Pot Gluten Free Beef Stew.
This crock pot beef stew recipe has such simple meat and vegetables as ingredients, but together they make a delicious meal.
How to Make CrockPot Beef Stew
[adthrive-in-post-video-player video-id=”wrWz4prc” upload-date=”2017-11-07T16:26:55.000Z” name=”Crockpot Beef Stew” description=”Classic and simple comfort food at it’s finest. This Crockpot Beef Stew only has a few ingredients and a slow cooker!” player-type=”default” override-embed=”default”] If you’re like me and are more of a visual learner, watch the CrockPot Beef Stew recipe video!
This beef stew recipe is perfect for those busy nights. There are only two steps to this favorite comfort food recipe:
Dump the ingredients in the slow cooker.
Cover and cook, then walk away.
I understand that most stews typically start with browning the meat, but it’s not needed with this recipes. The beef falls apart after that many hours in the slow cooker, it’s to die for.
TBK’s Pro Tip: If you want to save some money, you can buy a chuck roast and cut it into chunks yourself for the stew meat. You’ll have plenty leftover that you can freeze for next time.
Leave me a comment and answer this question for me:What’s your favorite go-to CrockPot creation?
Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.
Because your slow cooker will have a tightly sealed lid, the liquid won't evaporate so if you're adapting a standard recipe, it's best to reduce the liquid by roughly a third. It should just cover the meat and vegetables.
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 secret to tender beef stew is to keep the pot at a gentle simmer the entire time so the connective tissues in the beef have a chance to break down and soften.
While many slow cooker recipes can be made on high for 3-4 hours, I highly recommend cooking this beef stew on low for the full 7-8 hours. This will ensure that the beef gets nice and tender. Thicken your stew properly.
The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.
Yes, you can overcook beef stew and other dishes. The recipe will indicate the preferred time, and while one can go over that, it shouldn't be by too much. One hour isn't likely to make a difference for beef stew. Three hours would.
Forgetting the Acid. The paradox of beef stew is that all that braised goodness can be a little bit heavy on the palate. It's easy to forget to add some sort of wine, vinegar, or yes, even lemon juice, to brighten things up. Adding some fresh thyme in the last 30 minutes of cooking can help brighten things up as well.
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.
"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.
Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).
And if you dredge the meat in flour before you brown it, your sauce will thicken up to make a gravy. You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.
Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.
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.
If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.
Low heat is suggested for all stews, never a hard boil. Placing a lid, slightly ajar on the pot traps the escaping steam and allows it to condense and fall back onto the stew. You can also cook stews in a 350°F oven or on low in a slow cooker.
If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.
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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