Try this Slow Cooker Beef Stew recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 onion, chopped
- 1 clove garlic minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon worcestershire sauce
- 1 1/2 cups beef broth
- 1 stalk celery chopped
- 1 bay leaf
- 3 potatoes, diced
- 4 carrots, sliced
- 6 servingschange servings
- 2 pounds beef stew meat cut into 1 inch cubes (browned)
- Carbohydrate 58.2427775160341 g
- Cholesterol 598.7419284 mg
- Fat 156.684500577388 g
- Fiber 2.67043838585439 g
- Protein 175.629982937673 g
- Saturated Fat 63.0093552008954 g
- Serving Size 1 1 Recipe (1201g)
- Sodium 1599.42420020175 mg
- Sugar 55.5723391301797 g
- Trans Fat 20.0292649728094 g
- Calories 2386 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.
Building Flavor and Texture Through Searing
Coating cubed chuck with flour before cooking does more than thicken the liquid; starch molecules gelatinize during the long simmer to trap moisture. Searing the beef pieces at 350 degrees Fahrenheit triggers the Maillard reaction, creating complex savory compounds that boiling alone cannot replicate. Deglazing the searing pan with beef broth releases these browned fond bits into the slow cooker chamber. Simmering on low for 10 hours breaks down tough collagen into gelatin, yielding fork-tender meat without drying out the muscle fibers.
Storage and Reheating Dynamics
Freezing stews containing root vegetables requires caution because starch cells rupture during ice crystal formation, turning potatoes mushy upon thawing. Separating the meat and sauce from the vegetables before storing extends freezer life up to 3 months at 0 degrees Fahrenheit. Reheating thawed portions gradually on the stovetop over medium-low heat prevents the dairy-free emulsion from breaking. Adding a splash of fresh broth restores viscosity if the starches over-thicken during storage.
