Slow Cooker Beef Stew
Try this wholesome and effortless Slow Cooker Beef Stew recipe bursting with tender beef and vibrant veggies
Try this wholesome and effortless Slow Cooker Beef Stew recipe bursting with tender beef and vibrant veggies
- 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.
Standard ingredient lists omit the physical danger of raw flour clumping inside a wet slow cooker environment. Dumping dry starch directly onto cubed chuck roast without searing creates pasty pockets rather than a cohesive sauce. Dusting the meat thoroughly with flour, salt, and black pepper before adding liquids allows the starches to hydrate gradually as the temperature rises. This coating acts as a thickener while rendering collagen breaks down over the ten to twelve hour Low setting window.
Tough cuts like chuck require sustained heat to dissolve connective tissue. Cooking on High for four to six hours works in a pinch, but Low yields significantly more tender results because the slower thermal transition prevents muscle fibers from seizing up prematurely. Ensure the diced potatoes and sliced carrots remain submerged in the beef broth and Worcestershire mixture to cook evenly alongside the aromatics.
Leftovers handle freezing well if stored in airtight containers for up to three months. Reheat slowly on the stovetop over medium-low heat, adding a splash of water or extra broth if the starches have over-thickened the base during storage.
