Slow Cooker Hearty Beef Stew Recipe2021-05-26
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat5 g
Trans Fat4 g
Slow cooker hearty beef stew recipe. Beef stew is a family-friendly dish that can be made ahead of time and cooked in a slow cooker.
Why do people use a slow cooker for beef stew?
Slow cookers are a great tool for making beef stew because they make the beef tender and richly flavored. The long, low cooking time also helps to break down connective tissue, which makes the stew more tender.
A slow cooker is a great tool for making beef stew because it’s easy to use and it makes the meat incredibly tender and flavorful. The long, low cooking time also breaks down collagen in the meat which makes it more tender.
What are some tips for cooking a beef stew in the slow cooker?
Some tips for cooking a beef stew in the slow cooker:
– Browning the beef first is a good idea.
– Adding salt and pepper to the meat before adding it to the slow cooker will help season it.
– If you want to add more flavor, try adding some dried thyme or bay leaves.
Why is this beef stew a family favorite?
Beef stew is a traditional dish that has been around for centuries. It is a dish that can be served during the cold winter months and also makes a great meal for summertime. It is made with beef, vegetables, and sometimes potatoes.
This beef stew recipe was passed down from my mom to me. I have made it many times over the years and it has always been a hit with the family.
In this recipe, I use ground beef to make it easier for the kids to eat. I also make sure that there are plenty of vegetables in order to provide some variety in our meals throughout the week.
Slow Cooker Hearty Beef Stew Recipe
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- 1 tablespoon olive oil
- 2½ pounds (1.2 kg) beef stew meat, cubed
- salt and freshly ground black pepper, to taste
- 1 yellow onion, peeled and diced
- 2 teaspoons minced garlic
- 1 pound (480 g) yellow potatoes, cubed
- 4 carrots, peeled and chunked
- 3 cups (750 ml) beef broth
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup (250 ml) frozen peas, thawed and drained
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped freh parsley
In a large nonstick skillet, heat the olive oil over medium-high heat. Sprinkle the stewing meat generously with salt and pepper. Add to the hot oil and cook until golden brown, for about 4-5 minutes.
Remove cooked beef from the skillet and transfer to a 6-quart (6 L) slow cooker. Add onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme, and bay leaf. Season to taste with salt and black pepper and stir well.
Cover the pot and cook in a low-heat setting for 7 hours.
Open the lid and remove 1/3 cup (80 ml) of cooking liquid from the slow cooker. Pour into a medium bowl, then add all-purpose flour and whisk until smooth.
Pout the flour mixture back into the pot and stir well. Cover the cooker and cook on a high-heat setting for a further 30 minutes.
Turn off the slow cooker and open the lid. Stir in peas. Sprinkle with chopped fresh parsley. Pour beef stew into soup bowls. Serve hot.