Easy and comforting slow cooker beef stew recipe
- 1/2 teaspoon salt
- 1 onion, chopped
- 1 clove garlic minced
- 2 pounds beef stew meat cut into 1 inch cubes
- 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
- 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.
Coating cubed beef in dry flour before cooking creates a natural thickening agent that thickens the surrounding broth as starches gelatinize around 212 degrees Fahrenheit. Tossing the meat directly in the dry mix avoids clumps that form when flour hits hot liquid directly. Choosing fresh root vegetables over canned alternatives preserves structural integrity during long cook cycles. Fresh potatoes and carrots retain their cell walls longer under sustained heat, whereas pre-cooked or preserved vegetables disintegrate into mush after ten hours on a low setting.
Fresh garlic and raw onions undergo Maillard reactions very slowly in moist, low-temperature environments, yielding a sweeter, more mellow background note compared to sharp raw aromatics. Dried paprika introduces fat-soluble carotenoids that color the broth a deep amber while contributing mild fruitiness without overpowering the beef. Using freshly ground black pepper ensures volatile oils remain intact until cooking begins, providing sharp aromatic compounds that pre-ground powders lose during shelf storage.
Maintaining a steady liquid level ensures uniform heat transfer throughout the ceramic insert. Beef broth supplies essential amino acids that deepen the savory profile as collagen breaks down into gelatin between 160 and 180 degrees Fahrenheit. This slow thermal conversion transforms tough chuck cuts into tender morsels that flake easily under slight fork pressure. Monitoring the moisture prevents scorching along the outer perimeter where heating elements deliver direct energy.
Pairing this robust stew with a crusty sourdough bread provides textural contrast against the soft root vegetables. Fermented bread high in lactic acid cuts through the rich gelatinous mouthfeel of the heavy beef broth. A bright green salad dressed with a sharp vinegar vinaigrette cleanses the palate between rich bites by resetting taste receptors fatigued by heavy fats.
