Slow Cooked Beef Stew, Try this easy and delicious recipe
- Carbohydrate 40.4160814812521 g
- Cholesterol 99.7903214 mg
- Fat 26.5983454022101 g
- Fiber 6.66760969789096 g
- Protein 33.6448129199816 g
- Saturated Fat 10.6318988831247 g
- Serving Size 1 1 Serving (469g)
- Sodium 364.498208820357 mg
- Sugar 33.7484717833611 g
- Trans Fat 3.44010496207824 g
- Calories 536 calories
Step-by-step
- Set the crock pot on low.
- In a bowl, mix together the salt, pepper and flour.
- Add the cubed beef and coat it in this mixture.
- Once the beef is entirely covered, empty the entire bowl into the crock pot.
- Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours.
Why is the liquid thin and watery after hours of heat? Achieving a stable texture in a long-simmer braise relies entirely on how starch interacts with fat and liquid. Without proper execution, the result splits into greasy broth and chalky lumps.
- Coat the cubed beef thoroughly in the seasoned flour mixture before adding any liquid; dry starch creates a barrier that thickens the surrounding juices as collagen melts out of the meat.
- Cut potatoes and carrots into uniform pieces roughly one and a half inches wide so they soften evenly without dissolving into mush over eight hours.
- Mince the garlic finely rather than using whole cloves, ensuring the allicin disperses completely into the broth instead of creating bitter pockets.
- Keep the slow cooker covered for the entire cooking duration, as removing the lid drops internal temperature by ten to fifteen degrees and extends cooking time significantly.
Proper storage involves chilling the finished dish within two hours of cooking. Kept in a sealed container below 40 degrees Fahrenheit, the stew maintains structural integrity for up to four days.
