Slow Cooker Beef Stew
Hearty and comforting beef stew made in the slow cooker for a tender and flavorful meal.
Hearty and comforting beef stew made in the slow cooker for a tender and flavorful meal.
- 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.
Dumping cold raw root vegetables directly into liquid alongside tough cuts of chuck yields uneven cooking. Tough chuck requires prolonged exposure to steady heat to break down collagen into gelatin. Without proper pairing, heavy starch meals feel monotonous.
The Bread Pairing
Thick slices of crusty sourdough bread provide textural contrast to soft potatoes and carrots. Toast the bread until deep golden brown to prevent the porous crumb from dissolving instantly upon contact with broth. Rubbing a raw garlic clove across the warm surface introduces pungent allicin notes that cut through rich beef fat.Acidic Accents
Brightness counteracts heavy savory weights. Toss crisp green cabbage or watercress in a sharp vinaigrette containing three parts neutral oil to one part red wine vinegar. The acidity stimulates palate receptors dulled by long-simmered starches.Storage and Freezing
Cooked potatoes develop a spongy, waterlogged texture during freezing. Store leftover stew without starchy tubers whenever possible, or consume refrigerated portions within three days at 40 degrees Fahrenheit or lower.
