This Slow Cooked Beef Stew is a rich and hearty chilly weather dish guaranteed to warm you to the core. It's a one-dish meal packed with vegetables that's certain to satisfy the most picky eaters. Serve it with a side of bread for dipping or a scoop of saffron rice so, you won't lose a drop of the flavorful gravy.
Slow Cooked Beef Stew
Beef stew is naturally hearty in nature, and tends to be one of my featured slow cooker dishes when the weather turns cold. Today, I'm using cubes of chuck roast because it was on sale and slow cooking makes it incredibly tender and flavorful. However, stew beef is a bit leaner, and of course, works perfectly for slow cooking, too. This is one of those moments that it pays to have a great relationship with the butcher at your local butcher shop or grocery store, so, they can help you out by cutting the meat into cubes for you. When chuck roasts or stew beef go on sale, that's when I tuck a pack of these delectable cubes into my freezer for a rainy day pot of stew.
Tips for Making Beef Stew in a Slow Cooker
- This recipe was made in a 6 quart slow cooker so, the times are adjusted to that shape appliance. You may cook this in any size slow cooker that you have. Know how your appliance cooks and adjust the cook time accordingly.
- I know the appeal of slow cooking is no fuss. I completely understand I feel the same way. That said, there is a depth of flavor that comes with taking a few minutes to brown the beef prior to slow cooking.
- This recipe is made with chuck roast. You may, of course, use stew beef, if preferred.
- Serve this beef stew alone with garlic bread for dipping, over a slice of buttered cornbread, or with a scoop of saffron rice as pictured. This beef stew is also delicious served with a generous helping of cheddar grits.
Browning the Meat Adds Depth of Flavor
I recommend when you're preparing this stew that you go the extra mile and brown the meat cubes prior to slow cooking the stew. It's well worth the small amount of effort and adds a layer of flavor you'd miss otherwise. I like to serve this with a scoop of rice, and a sprinkle of parsley, but, a close favorite would also be to serve it over egg noodles, I always have a basket of crusty garlic bread to dip in the rich gravy.
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Helpful Kitchen Items:
- 6 Quart Programmable Slow Cooker
- Onion/Vegetable Chopper
- Serving Set
- Insulated Slow Cooker Travel Case and Carrier
Slow Cooked Beef Stew
Servings: 10 servings
Calories: 424kcal
Ingredients
- 3 lb cubed chuck roast or stew beef
- ⅓ cup all purpose flour
- ½ tsp beef or steak seasoning i.e. Meat Magic
- ½ tsp garlic salt
- ½ tsp paprika
- olive oil
- ¼ cup Worcestershire sauce
- 8 oz sliced baby portabella mushrooms
- 1 rib celery thinly sliced
- 2 tsp minced garlic
- 1 tsp meat or steak seasoning blend [*See cook's note]
- ½ tsp dried thyme
- ¼ tsp cayenne [optional]
- 1 lb peeled baby carrots
- 1 medium sweet onion sliced into wedges
- 10 small red potatoes halved
- 1 ½ cups beef stock
- garlic salt and black pepper to taste
Instructions
- In a small bowl, mix together flour, meat/steak seasoning, garlic salt and paprika.
- Place cubed beef in a large plastic storage bag with flour mixture. Shake until coated on all sides. Coat the pieces of meat with the seasoned flour on all sides.
- In a large skillet, brown flour coated beef in a few drizzles of olive oil over medium-heat on all sides. Work in batches if needed. Arrange the meat onto the bottom of the slow cooker.
- To the pan add the Worcestershire sauce to deglaze the pan scraping any brown bits off the bottom. Add mushrooms, celery, minced garlic, 1 teaspoon of meat seasoning, ½ teaspoon of dried thyme and cayenne, if using.
- Add salt and black pepper to your taste. Scrape any browned bits off the bottom of the pan, then add 1 ½ cups of beef stock. Mix well, remove from the heat.
- Arrange the carrots and onion over meat cubes in slow cooker. Season additional garlic salt, black pepper and meat/steak seasoning.
- Pour the broth and mushrooms over the top. Place lid firmly on top.
- Cook on high for 1 hour then add the red potatoes. Continue to cook on high for an additional 4-5 hours or on low for 8-10. Stir well before serving.
- Serve hot with rice, grits or cornbread, if desired.
Notes
To season the beef, I recommend using Chef Paul Prudhomme's Meat Magic. You may also use your favorite steak seasoning.
Nutrition
Serving: 1serving | Calories: 424kcal | Carbohydrates: 40g | Protein: 32g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 439mg | Potassium: 1599mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6388IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 5mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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