Slow Cooker Beef Vegetable Stew Recipe2021-03-25
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:15 h
- Ready In: 5:25 h
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(5 / 5)
3 People rated this recipe
This information is per serving.
Saturated Fat4.5 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Slow cooker beef vegetable stew recipe. Cubed beef stew meat with carrots, turnips, and spices cooked in a slow cooker.
Would you like to cook this beef stew faster? If so, why do not use a pressure cooker instead?
Beef Vegetable Stew in Pressure Cooker
Makes 4 servings
Ingredients: 1 pound (480 g) beef stew meat, cubed, 2 tablespoons (30 ml) bacon grease, 1 medium red onion, peeled and chopped, 2 tablespoons (30 ml) cassava flour, 1 teaspoon (5 ml) dried thyme, 1 cup (250 ml) dry red wine, 1 cup (250 ml) beef bone broth, 1 pound (480 g) turnips, peeled and cubed, 1 pound (480 g) carrots, peeled and chunked, 1/4 cup (60 ml) coconut aminos, 1/4 cup (60 ml) chopped fresh parsley, salt, to taste
Instructions: Season stewing meat with salt. Set aside. Melt 1 tablespoon (15 ml) of the bacon grease in an electric instant pot turned to the saute mode. Add seasoned beef and brown on all sides, turning once, for about 8 minutes.
Remove browned meat from the pot and set it aside. Add the remaining bacon grease to the pot, then add chopped red onions. Cook, stirring occasionally, until soft, for about 5 minutes. Stir in the flour and chopped dry thyme and cook, stirring, for a further 1 minute.
Pour in dry red wine, scraping up any browned bits from the bottom of the pot. Stir in beef broth, cubed turnips, carrots, coconut aminos, and reserved beef. Close the pressure cooker and lock the lid.
Set the machine to cook at high pressure. Set the timer to cook for 10 minutes. Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Stir beef stew well before serving.. ladle into soup bowls. Serve hot.
Slow Cooker Beef Vegetable Stew Recipe
- 1medium yellow onion, peeled and finely chopped
- 2 large carrots, peeled and chunked
- 2 turnips, peeled and cubed
- 2 celery ribs, washed and chopped
- 1/2 cup (125 ml) tomato paste
- 4 cups (1 L) beef broth
- 1 teaspoon dried thyme
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 pounds (960 g) stewing beef, cubed
- salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and minced
- 1 tablespoon chopped fresh parsley, to serve
In a 6-quart (6 L) slow cooker, combine onions, carrots, celery, turnips, tomato paste, beef broth, dried thyme, dried parsley, and oregano. Stir well.
Add cubed stewing meat to a large bowl. Season with salt and black pepper. Toss well and set aside.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add minced garlic and saute, stirring occasionally, until fragrant. Add seasoned meat and cook, stirring once, until browned on all sides.
Remove cooked beef from the skillet and add to the slow cooker. Stir to combine with vegetables.
Cover the pot and cook in a high-heat setting for 5 hours.