Slow Cooked Beef Stew

Course Main Course

Cuisine American, Southern

Keyword slow-cooked-beef-stew, southern-beef-stew-recipe-crockpot

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 424kcal

Author Melissa Sperka

3 lb beef stew meat or cubed chuck roast
1/3 cup all purpose flour
1/2 tsp steak seasoning or Meat Magic i.e. Meat Magic, Chicago Steak Seasoning or Montreal Steak Seasoning OR your favorite
1/2 tsp garlic salt
1/2 tsp paprika
olive oil
1/4 cup Worcestershire sauce
8 oz sliced baby portabella mushrooms
2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp cayenne [optional]
1 lb peeled baby carrots
1 medium sweet onion sliced into wedges
1 rib celery thinly sliced
1 1/2 cups low sodium beef stock or beef broth
1/2-1 tsp each garlic salt and black pepper adjust the amount to your taste
10 small red potatoes halved

In a small bowl mix together flour steak seasoning, 1/2 tsp garlic salt and paprika.
Place stew meat in a large plastic storage bag. Sprinkle with the seasoned flour mixture. Seal the bag and shake until the meat is coated on all sides.
In a large skillet brown beef in a few drizzles of olive oil over medium-high heat on all sides. Work in batches, if needed. Arrange the meat onto the bottom of the slow cooker.
To the skillet add the Worcestershire sauce to deglaze the pan scraping any brown bits off the bottom. Add mushrooms, minced garlic, 1 teaspoon of steak seasoning, 1/2 teaspoon of dried thyme and cayenne, if using. Stir to combine.
Add 1/2-1 tsp each garlic salt and black pepper, adjusting the amount 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 pan from the heat.
Arrange the carrots, onion and celery over stew meat in slow cooker. Season raw veggies lightly with additional garlic salt, black pepper or steak seasoning.
Pour the broth and mushroom mixture 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.

Beef - You can use either beef stew meat or chuck roast for this recipe. When prepping the beef, make sure the pieces are similar size for even cooking.
Browning the Beef - I 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. It's well worth the small amount of effort it takes and adds a layer of flavor you'd miss otherwise. If time is a factor, you can skip this step but still coat the beef with seasoned flour per the recipe.
Beef Stock - You can use beef stock, bone broth or beef broth in this recipe.
Seasonings - You can use your favorite steak seasoning in this recipe. Depending on the brand, they can vary in sodium content. So adjust the salt to your taste based on the spice you choose to use. I used Chef Paul Prudhomme's Meat Magic.
Veggies - At the end of cooking you could add 1 cup of peas.
Adjust the Cooking Time - 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.