Go Back
+ servings
Slow Cooked Beef Stew
Print

Slow Cooked Beef Stew

Course Main Course
Cuisine American
Keyword beef-srew-recipes, crockpot-beef-stew, slow-cooked-beef-stew, slow-cooker-beef-stew
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10 servings
Author Melissa Sperka

Ingredients

  • 3 lb cubed chuck roast or stew beef
  • 1/3 cup all purpose flour
  • 1/2 tsp meat or steak seasoning [*See cook's note] i.e. Meat Magic
  • 1/2 tsp garlic salt
  • 1/2 tsp paprika
  • olive oil
  • 1/4 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]
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne [optional]
  • 1 lb peeled baby carrots
  • 1 medium sweet onion sliced into wedges
  • 10 small red potatoes halved
  • 1 1/2 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, 1/2 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 1/2 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.