Try this slow cooker beef stew recipe for a hearty and satisfying meal.
- 1/2 teaspoon salt
- 1 clove garlic minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon worcestershire sauce
- 1 1/2 cups beef broth
- 1 onion, chopped
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery chopped
- 2 pounds beef stew meat cut into 1-inch pieces
- Carbohydrate 9.92766633600569 g
- Cholesterol 99.7903214 mg
- Fat 26.138675762898 g
- Fiber 0.522438895398085 g
- Protein 29.2940499062788 g
- Saturated Fat 10.5082662001492 g
- Serving Size 1 1 Serving (201g)
- Sodium 266.638358366958 mg
- Sugar 9.40522744060761 g
- Trans Fat 3.34453541213489 g
- Calories 399 calories
Step-by-step
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
- Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Stews containing root vegetables and collagen-rich beef improve significantly after resting for twenty-four hours in the refrigerator. Cooling the liquid rapidly before storage prevents bacterial growth; transfer the insert pot into an ice water bath until the internal temperature drops below 40 degrees Fahrenheit. Once chilled, seal the container tightly to isolate the flavors from volatile compounds in adjacent refrigerator contents.
Freezing works well for this preparation because potatoes and carrots retain structural integrity if not overcooked initially. Divide the portions into heavy-duty freezer bags, pressing out all excess air to eliminate freezer burn during a three-month storage window. Thaw frozen portions overnight in the refrigerator rather than on the counter to maintain food safety standards.
Fresh yellow onions and whole garlic cloves provide superior structural compounds and sulfur oils compared to dehydrated or powdered alternatives. Fresh vegetables release moisture slowly as heat penetrates, whereas preserved items often break down too rapidly into the broth, altering the final viscosity. Using fresh aromatics ensures a clean, distinct vegetal backbone beneath the heavy meat flavor.
Reheating requires gentle stove heat rather than aggressive boiling to prevent the beef proteins from contracting and turning tough. Add a splash of fresh beef broth or water while warming the pot to compensate for liquid lost to evaporation during storage.
