Beef Stew Cook Time Crock Pot
This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. It's loaded with tender bites of juicy beefiness, aureate potatoes, carrots, peas, cherry wine, onions, garlic, and a hearty beefiness broth. Serve it with warm biscuits, cornbread, or even over mashed potatoes.
Be sure to try my Crock Pot Roast recipe next!
Slow Cooker Beef Stew
Who doesn't dearest a hearty bowl of rich and flavorful beef stew. It's such a traditional Autumn and Winter comfort food. I've been working on slight variations of this recipe for yearsand I have to say, this version is definitely the all-time always.
All of the ingredients in this recipe compliment each other so well, and the quantities of each are perfect, with no ingredient overpowering another.
Let'due south become into everything yous need to know. From the what cuts of beef to utilise, the all-time potatoes for stew, pro tips, storage, and more:
How to Make It
See recipe bill of fare at lesser of post for ingredient quantities and full instructions
Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
Season beef with pepper, garlic salt, and celery common salt. Toss to coat. Sprinkle flour over the meat and toss again. Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker.
Cook ane Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants upwardly from the pot. Add a splash of wine to help loosen if necessary. Transfer to the Slow Cooker.
Add all remaining ingredients except for the peas, corn starch, and ii Tablespoons of cold butter. Heat on low for 8 hours or high for four hours, until the vegetables are softened and the potatoes are fork tender.
Add the peas during the last fifteen minutes of cooking. To thicken, combine 1/4 loving cup cold h2o + 3 Tablespoons corn starch and slowly stir it into the broth. It will continue to thicken upon standing. Plough off heat and remove the bay leaves and rosemary stem. Add browning and seasoning sauce.
Best Beef for Stew
- Chuck roasts-The best option. It is preferred over other cuts because of the connective tissue, which makes it more tender. (Bonus: It's likewise a less expensive cut than other types.)
- Rump roasts
- Bottom rounds
Best Potatoes to Use
Yukon Gold and Ruddy Potatoes are best for stews as they have less starch content and concord up much better than russet potatoes, which tend to autumn apart and break downward into the stew.
Searing the Meat
Searing the beef adds a squeamish color, flavour, and texture for the stew, it too creates a dainty base of operations to soften upwards the onions and garlic. The remnants from the meat are loosened upward with butter/wine and transferred to the Slow Cooker for the ultimate flavor base.
Sear just long enough to give the outside a crisp texture, don't cook it all the way through. 45 seconds per side is all it takes.
Can Yous Put Raw Beef in the Slow Cooker?
Yeah. If you lot don't have time to sear the meat, you can toss it in the flour mixture and place it right in the Slow Cooker along with the uncooked onions and garlic.
Ruddy Wine Substitute
An equal corporeality of beef goop or reddish grape juice may be used instead of wine, along with 2 Tablespoons of Crimson Wine Vinegar. The acerbity helps to suspension down and tenderize the meat.
For an Irish twist on this recipe, use i cup of extra stout Guinness instead of vino.
Pro Tips
- Handle the beef least corporeality possible for extra juicy, tender results. Otherwise you lot'll cause juices to run right out of information technology which will make it tough.
- Swirl in 2 Tablespoons of cold butter at the very end for a smooth, velvety finish. This is a technique that chefs utilize called "Monter au beurre".
- Optional ingredient additions includecelery, green beans, parsnips, and sweet potatoes.
Storage
Store in an closed container and refrigerate for up to 3 days or freeze for upwardly to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Kitchen tongs make it really like shooting fish in a barrel to delicately handle the meat to place it into the pot for searing it and to remove it after.
- I have this Crock Pot which allows you lot to sear meat right on the stove-top. It too automatically switches to warm one time the cooking time is up.
- Kitchen Bouquet Browning + Seasoning Sauce (Optional)- Adds an even richer darker colour.
What to Serve with Beef Stew
- Cornbread
- Easy Buttermilk Biscuits
- Paula Deen'southward Corn Casserole Recipe
- Mashed Potatoes
- Copycat Texas Roadhouse Rolls
- Cheddar Bay Biscuits
Try These Next
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This traditional Beef Stew is loaded with tender bites of juicy beef, golden potatoes, carrots, peas, reddish wine, onions, garlic, and a hearty beef broth. It'due south the BEST Slow Cooker recipe for Fall and Winter.
- 1/4 cup flour
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery table salt
- ii ½ pounds stew meat, see notes
- iii-6 tablespoons olive oil
- 3 Tablespoons cold butter, separated
- ii cups yellowish onion, diced
- 4 cloves garlic, minced
- one cup loftier-quality cabernet sauvignon, merlot works as well. Encounter notes.
- 4 cups beef goop
- two tsp improve than burgoo, or ii beef bouillon cubes
- 2 Tablespoons Worcestershire Sauce
- three Tablespoons Tomato Paste
- v medium carrots, cut into ¼ inch cubes
- 1 lb. babe Yukon gilded potatoes, halved or quartered
- ii bay leaves
- 1 large co-operative rosemary
- i cup frozen peas
- ane/iv loving cup Cold Water + 3 tablespoons Corn Starch, Optional
- 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce , (Optional)- Adds an even richer darker colour.
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Cut meat into 1-inch cubes, discard any big pieces of fatty. Fat marbleized into the meat is fine!
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Sprinkle beef with black pepper, garlic salt, and celery table salt. Toss to coat. Sprinkle flour over the meat and toss again.
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Estrus 3 Tablespoons olive oil in a large skillet over medium high heat. Add together the meat in batches, don't overcrowd the pan). Brown on each side for 45 seconds. Add together more than oil if needed. Transfer to slow cooker.
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Reduce estrus to medium and melt 1 Tablespoon butter. Add onions and melt for 5 minutes. Add garlic and cook for 1 infinitesimal. Use a silicone spatula to clean the lesser of the pan, removing any brown remnants. This will give the soup lots of good season. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the irksome cooker.
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Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
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Cook on depression for vii ½ to eight hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
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Add the peas during the concluding fifteen minutes of cooking.
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Optional: To thicken, combine ¼ loving cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It volition continue to thicken upon standing.
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Plow off the oestrus. Remove the bay leaves and rosemary stem. Swirl in two tablespoons of cold butter for a shine, velvety cease. This is a technique that chefs use called "Monter au Beurre".
Optional: Add 3 drops of Kitchen Boutonniere for an fifty-fifty darker color.
Storage
Store in an airtight container and air-condition for upwardly to iii days or freeze for upwards to 3 months.
Best cuts of Beefiness for Stew
• Chuck roasts (the best option)
• Rump roasts
• Lesser rounds
You can too season and sear a whole roast for about 8 minutes total, then cut it into cubes. This results in less moisture loss, but there is likewise less surface surface area to season and add a seared texture to.
Note 2: Red Wine Substitute
An equal corporeality of beefiness goop or reddish grape juice may be used instead of wine, along with 2 Tablespoons of Cherry Wine Vinegar. The acidity helps to break down and tenderize the meat.
For an Irish twist on this recipe, use 1 cup of extra stout Guinness instead of vino.
Optional ingredient additions
Celery, green beans, parsnips, and sweet potatoes.
Calories: 507 kcal , Carbohydrates: 35 g , Poly peptide: 49 g , Fat: eighteen g , Saturated Fat: 7 g , Cholesterol: 132 mg , Sodium: 1035 mg , Potassium: 1377 mg , Fiber: five yard , Sugar: 7 g , Vitamin A: 658 IU , Vitamin C: 41 mg , Calcium: 93 mg , Atomic number 26: six mg
Source: https://thecozycook.com/slow-cooker-beef-stew/
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