Crockpot Beef Stew
User Reviews
5
Crockpot Beef Stew
Description
The Crockpot Beef Stew begins by coating bite-sized beef chunks with flour and seasoning, then browning them to seal in juices. Vegetables are cut into large chunks to retain texture through slow cooking. After sautéing onions and garlic with butter, beef broth, tomato paste, vinegar, and other seasonings are combined and thickened with a cornstarch slurry before pouring over the meat and vegetables in the crockpot. Cooking low and slow allows the meat to become tender and the flavors to meld.
The stew yields a hearty, thick, and savory dish with tender beef and vegetables intact but softened. It can be served as a comforting main meal.
Beef searing is essential for juiciness retention. The large cuts of vegetables prevent them from becoming mushy. Taste testing 30 minutes before serving allows seasoning adjustments. This stew freezes well for future meals.
Ingredients
- 1 1/2 pound chuck roast cut into 1 1/2 inch pieces or pre-cut stew meat
- 1/4 cup flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pounds potato halved or quartered depending on size, Yukon gold variety
- 1 pound carrot baby
- 2 tablespoons butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 cans beef broth approximately 40 ounces
- 1 small can tomato paste
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch + 2 Tbsp cold water
- 1 tablespoon thyme dried
- 1 teaspoon dried parsley flakes
- 2 bay leaf
- parsley for garnish, fresh
Instructions
- Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag or other airtight container. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
- Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
- While meat is browning, cut potatoes and carrots and place both in the bottom of a crock pot. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
- Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the crock pot. Add thyme, parsley flakes, and bay leaves.
- Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes before serving check the taste of the broth and add salt, pepper, or seasonings as needed. Allow to cook for another 30 minutes after adding seasonings.
- Remove bay leaves before serving. Garnish with fresh parsley.
Notes
- Brown the stew meat thoroughly before slow cooking to keep it juicy and flavorful.
- Cut vegetables into large chunks to maintain good texture during long cooking.
- Adjust seasonings near the end of cooking after tasting to suit personal preferences.
- The stew can be frozen and reheated for convenient future meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 1159mg | 48% |
| Potassium | 979mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 6610IU | 132% |
| Vitamin C | 16.7mg | 19% |
| Calcium | 80mg | 8% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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