Slow Cooker Layered Herby Beef Stew Recipe2022-06-29
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.6 g
Trans Fat2 g
Unsaturated Fat2.2 g
Slow cooker layered herby beef stew recipe. Cubed lean beef chuck with vegetables and herbs cooked in the slow cooker. Serve this delicious stew with fresh chopped parsley. You may also like Beef and Vegetable Stew as an alternative to this stew.
Slow Cooker Beef and Vegetable Stew
Very easy and tasty beef stew recipe.
Use a 6-quart (6 L) slow cooker for this recipe.
Makes 6 servings
Ingredients: 1½ pounds (720 g) lean beef round steak, cut into 1-inch (2.5 cm) cubes, 1 cup (250 ml) low-sodium fat-free beef broth, 6 medium carrots, peeled and quartered, 4 peeled and quartered potatoes, 4 medium yellow onions, peeled and quartered, 2 small zucchini, sliced,1 cup small mushrooms, 1 clove garlic, peeled and minced, 1 teaspoon Worcestershire sauce, 2 bay leaves, 1 tablespoon cornstarch, 1/4 cup (60 ml) cold water, salt, and freshly ground black pepper, to taste
Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, and seasoning. Cover pot and cook on low-heat setting for 6-8 hours. Increase heat to high and cook for a further 10 minutes.
Open the lid and stir in the combined cornstarch and water, stirring 2-3 times. Turn off the slow cooker. Discard bay leaves. Season to taste with salt and black pepper. Stir well. Ladle into soup bowls and serve immediately.
Slow Cooker Layered Herby Beef Stew Recipe
- 2 ½ pounds (1.2 kg) lean beef chuck, cubed
- 1 medium yellow onion, peeled and cut into pieces
- 8-12 small red potatoes or potato chunks
- 4-6 carrots, peeled and cut into pieces
- 2 large ribs celery, cut into pieces
- 2 tablespoons Worcestershire sauce
- 1/2 cup (125 ml) dry red wine
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon allspice
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 6 tablespoons minute tapioca
- 1/2 cup (125 g) chopped fresh parsley
Layer all ingredients except parsley in the slow cooker in the order given.
Cover and cook on a high-heat setting for 6 hours.
Discard bay leaves. Immediately before serving, garnish with parsley.