Slow Cooker Big Beef Stew Recipe

2012-06-26
  • Yield : 6 soup bowls
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 9:00 h
  • Ready In : 9:10 h

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Nutritional Info

This information is per serving.

  • Calories

    577
  • Protein

    48.9 g
  • Carbohydrate

    14.1 g
  • Fat

    36.8 g
  • Cholesterol

    141 mg
  • Calcium

    70 mg
  • Fiber

    2.4 g
  • Sodium

    561 mg

Slow cooker big beef stew recipe.

This is a light version of famous beef stew. Brown cubed meat, then combine all ingredients in a slow cooker and cook until tender. Very easy and delicious! You may also like Braised Beef in a Rich Peanut Sauce

Slow Cooker Braised Beef in a Rich Peanut Sauce

Makes 4 servings

Ingredients: 2 pounds (960 g) stewing blade steak, 3 tablespoons vegetable oil, 2 yellow onions, peeled and chopped, 2 cloves garlic, peeled and crushed, 1 teaspoon paprika, pinch of ground turmeric, 8 oz (240 g) celeriac, peeled and cut into pieces, 1¾ cups (430 ml)  boiling beef stock, 1 tablespoon anchovy sauce, 2 tablespoons tamarind sauce, 2 teaspoons light brown sugar, 1 bay leaf, 1 fresh sprig thyme, 2 teaspoons smooth peanut butter,3 tablespoons converted white rice, 1 teaspoon white wine vinegar, salt and freshly ground black pepper, to taste

Instructions: Cut the beef into cubes. In a large pan, heat 2 tablespoons vegetable oil over medium-high heat. Add cubed meat and fry, turning, until well browned all over. Remove browned beef from the pan and transfer to the slow cooker and switch heat to high.


Add remaining 1 tablespoon vegetable oil to the pan. Add chopped onions and fry, stirring, until softened. Stir in crushed garlic, paprika, and turmeric. Cook, stirring, for further 1 minute. Transfer onion mixture to slow cooker and add the celeriac. Pour in beef stock, anchovy sauce and tamarind sauce, then add brown sugar, bay leaf, and thyme.

Cover slow cooker and cook on low-heat setting for 4 hours, or until the beef and vegetables are tender. Increase heat to high, open the lid and remove 4 tablespoons of the cooking juices to a bowl. Mix with peanut butter.

Stir peanut mixture into the slow cooker, then sprinkle with converted rice and stir well to combine. Cover slow cooker and cook on high heat setting for about 45 minutes, or until the rice is cooked through and the sauce has thickened slightly.

Turn off slow cooker and open the lid. Stir in the white wine vinegar and season to taste with salt and black pepper. Ladle beef stew into soup bowls and serve immediately.

Slow Cooker Big Beef Stew recipe

Ingredients

  • 3 pounds (1.44 kg) beef roast, cubed
  • 1 large yellow onion, peeled and sliced
  • 1 teaspoon dried parsley flakes
  • 2 large potatoes, peeled and cubed
  • 3 ribs celery, sliced
  • 4 carrots, peeled and sliced
  • 28 oz (840 ml) can tomatoes, undrained
  • 1 garlic clove, peeled and minced
  • 2 cups water
  • 1 cup s;iced mushrooms

Method

Step 1

Heat olive oil in a large nonstick skillet over medium-high heat. Add cubed beef and cook until lightly browned, then remove the meat and transfer to a slow cooker. Add remaining ingredients and mix well.

Step 2

Cover and cook on high heat setting for 1 hour. Reduce heat to low heat setting and cook for a further 8 hours or until tender.

Step 3

Serve this delicious beef stew over cooked polenta, rice, or noodles.

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