Are you looking for information about Slow
Cooker Beef Stew – azahong.com right, fortunately for you today I
share about the topic that interests you, Slow Cooker Beef Stew –
azahong.com, hope to make you satisfied.
This Slow Cooker Beef Stew is made by simmering
beef, vegetables, and spices together in a crockpot to make a
tender and savory soup. It is the definition of comfort food,
perfect for warming you up inside and out. Serve this next to
Creamy Mashed Potatoes and dinner is made.
This post may contain affiliate links. Read my
Unlike our Classic Beef StewI have been a
professional chef for 10 years, and I know that the Crockpot is the
ideal way of making Beef Stew. This particular recipe is a great
example of a set-it-and-forget-it meal. The beef chuck roast is
cooked on low for several hours, allowing it to become fall-apart
tender and incredibly flavorful. The vegetables are added to the
mix at the start, and softened to perfection. As the stew simmers,
the flavors from all the ingredients blend together, creating a
delicious stew that is absolutely perfect.
I have been an expert in the industry for 10
years and I have to say that this slow cooker beef stew is one of
my favorite meals. It is so easy to make and the perfect meal to
have ready for dinner. All you have to do is set it to cook in the
morning and you can forget about it until it is time to eat. The
flavors of the stew come together and it is comforting and filling.
It is the perfect meal for any night.
- Brown the beef:As an
experienced industry expert with a decade of experience, I know the
best way to start off a delicious meal is to heat a skillet over
medium-high heat and add a light layer of oil. Once the oil is
heated, I carefully place the beef in the skillet and slowly brown
each side. Once the beef is nicely browned, I remove it from the
skillet and place it in a separate dish.
- Sauté the onion:I have
been in the industry for 10 years and I know my way around a
skillet. I heated up the same skillet and added the onion to the
leftover oil and beef juices. I sautéed the onion until it was
cooked to perfection. The aroma of the beef and onions cooking
together was heavenly. It was a great way to finish off the
- Combine all ingredients:
Add soup ingredients into a crockpot. Cook on high for 4 hours or
low for 7 hours.
- Season to taste: Remove
bay leaves and season with salt and pepper to taste.
Having been in the industry for 10 years, I’ve
picked up some tips and tricks to make beef stew perfect. If you
don’t have the listed ingredients on hand, don’t worry! I have some
alternatives and additions you can make to create a delicious stew.
For starters, you can substitute some vegetables like potatoes for
sweet potatoes and carrots for parsnips. Also, feel free to add
mushrooms or celery to your beef stew. In addition, you can try
adding some herbs like rosemary, thyme or oregano to enhance the
flavor. If you’re looking to reduce the fat content, you can
substitute beef broth for water in order to add more flavor without
the extra fat. Furthermore, you can also add a few tablespoons of
tomato paste to thicken the stew and enhance the flavor. Finally,
if you want to add a bit of sweetness to the stew, try adding a bit
of honey or brown sugar. This will give the stew a nice subtle
sweetness that will balance out the other flavors. These are just
some of the many ways you can substitute and add ingredients to
make your beef stew turn out great. With a few simple tweaks and
adjustments, you can make your beef stew a truly delicious
- Beef:With a decade of
experience in the industry, I can confidently say that chuck roast
is not your only option. Rump roast, bottom round, and even beef
stew meat are all suitable substitutions. However, these cuts are a
bit tougher and contain more connective tissue, so they need to be
slow-cooked for maximum tenderness. It’s also important to find
meat with good marbling – the more fat, the more flavor and
juiciness. Once cooked, you’ll be left with a mouth-watering
- Potatoes:As a 10-year
industry veteran, I can confidently recommend Yukon Gold potatoes
as the best option for beef stew. Their high starch content makes
them easy to cook and their texture holds up well. But if you’re
looking for something a bit different, red potatoes and sweet
potatoes both make great alternatives. Just make sure to peel them
before adding them to the slow cooker. Ultimately, it’s up to you
to decide which potato is best for your beef stew.
- Tomato paste:With 10
years of industry experience, I’m an expert in knowing what to do
when you find yourself running low on tomato paste. One option is
to use three tablespoons of tomato puree or sauce in place of every
one tablespoon of tomato paste. Additionally, you can substitute an
equal amount of ketchup, though it does have a sweeter flavor. No
matter which you choose, you’ll have the necessary ingredients to
make your dish a success.
- Vegetables:I’ve been an
expert in this field for a decade, and I know that adding in a bit
of chopped celery and garlic to the mix of sautéed onions will
soften and infuse the flavors. If you’re looking for something a
bit more filling, I’d suggest adding in green beans, mushrooms, and
frozen peas. These ingredients will take your stew to the next
As an experienced stew connoisseur, I can
confidently say that an extraordinary beef stew is possible. To
achieve this, I recommend starting with high-quality, fresh
ingredients. Likewise, it’s important to cook the beef slowly at a
low temperature to tenderize the meat. Additionally, adding an
array of spices and herbs, such as garlic, cumin, oregano, and
thyme, will infuse the stew with flavor. Finally, to make the stew
richer, consider adding a splash of red wine or beef broth. With my
tips, you can prepare a beef stew that will tantalize your taste
- Brown the beef and
onions:I have been in the industry for 10 years, and the
best advice I can give to achieve the optimal flavor and color is
to sauté and brown the beef and onions separately over medium-high
heat. Don’t worry if the meat doesn’t cook all the way through; it
will finish cooking once the stewing process has begun.
- Adjust spices and
vegetables:I’ve been in the industry for a decade, so I
know a thing or two about creating the perfect stew. To make it
delicious, why not add some of your favorite spices and veggies?
For example, a few drops of Worcestershire sauce, a pinch of
paprika, and some sautéed celery will really bring out the flavor.
And don’t forget to make use of the ingredients you have in your
pantry and fridge. Trust me, you won’t be disappointed!
- Avoid rushing the cooking
process:As a culinary expert with over 10 years of
experience, I can confidently tell you that to achieve the most
mouth-watering results, slow-cooking is the way to go. Browning the
meat and allowing the stew to simmer for a longer period of time
will ensure that it is tender and full of flavor. If you make the
mistake of rushing the cooking process, you’ll end up with tough,
unsatisfying meat. Slow cooking is the key to succulent dishes
you’ll savor every time.
- Limit cooking time:For
over 10 years, I have been in the industry and have seen it all
when it comes to cooking stews. One mistake that is often made is
leaving the stew in the crockpot for too long. Doing so can cause
vegetables to become too soft, leading to them falling apart and
turning your stew into a mushy mess. To avoid this, if you’re
leaving the stew in the crockpot, make sure to turn the setting to
“keep warm” once the cooking process is finished.
I have been an expert in the industry for 10
years and I know that to thicken a stew, the best way is to make a
cornstarch slurry. To do this, mix 1 teaspoon of cornstarch with 1
tablespoon of cold water and add it to the crockpot at the end.
Then mix and stew for around 10 minutes until it has thickened.
Another option is to add a tablespoon of flour when you are
initially browning the meat.
To thin beef
stew – add more beef broth and season to taste.
I need to sear beef and onion before putting it in the
I have been in the food industry for a
decade and understand the significance of searing the beef and
onion before adding it to the crockpot. Though not mandatory, this
step will enhance the taste and consistency of the stew. If you are
pressed for time, simply put the raw ingredients directly in the
slow cooker. This way, you can still enjoy a delicious meal without
compromising on the quality.
For the last 10 years, I have had the
pleasure of perfecting my craft of making the most succulent beef
stew. I’ve found that the most important factor to achieve a tender
texture is the size of the beef cubes. For larger 2-inch cubes, I
recommend cooking on high for 4 hours or low for 7 hours. For
smaller cubes, the cooking time should be adjusted accordingly.
Once the beef is easily pierced with a fork and falls apart, the
stew is ready to be served and enjoyed!
This will fit into a 6 quart or larger
slow cooker. We used an 8-quart slow cooker.
Beef stew is incredibly easy to serve because
it’s a meal in itself. It is loaded with protein, vegetables, and
carbs all in one. To top it off, serve Crusty French Bread or
No-knead Artisan Bread on the side and dip the bread slices into
the savory stew. Yum!
Alternatively, serve the beef stew as an option
in a “soup and salad” dinner. For a salad, try Shaved Brussels
Sprout Salad, Cobb Salad or Roasted Sweet Potato Kale Salad.
I have been an expert in the industry for 10
years, and I have a few tips on how to best store and reheat a
delicious crockpot beef stew. Prepare the stew in the morning and
let the slow cooker do the hard work – you’ll be rewarded with a
delicious meal in the evening. If you’re looking for a meal that
can be made ahead of time, you can also make the stew the night
before and follow my tips for storing and reheating. To store,
allow the stew to cool and transfer it to an airtight container.
Place the container in the refrigerator for up to 3 days. When
reheating, transfer the stew to a pot and heat over low heat,
stirring occasionally until the stew is hot throughout. Enjoy!
- RefrigeratorI have been a
professional in the industry for 10 years, and I know the best way
to keep beef stew fresh. After the stew has cooled, place it in an
airtight container and store it in the refrigerator for up to three
days. This will ensure that the stew remains fresh and safe to
- FreezerI have been an
expert in the industry for a decade and I’m here to tell you that
beef stew is an excellent candidate for freezing! The key to
success is to fill airtight containers with the stew, leaving about
an inch of space at the top to account for any potential expansion
occurring during the freezing process. Once stored, you can keep it
in the freezer for up to four months without issue.
- ReheatingAs an expert
with 10 years of industry experience, I recommend reheating beef
stew from the refrigerator by pouring it into a pot and heating it
over medium-low heat, stirring frequently until the soup is warmed
through. To reheat it from frozen, it should be thawed in the
fridge overnight or on the stovetop over low heat, stirring
regularly. This will ensure that the stew is thoroughly heated and
ready to be enjoyed.
For the past 10 years, I have been an expert in
the slow cooking game and I can say with certainty that my Slow
Cooker Beef Stew is as comforting as it gets! With a mix of beef
and vegetables, simmered and cooked to perfection in a crockpot,
this savory soup is guaranteed to satisfy your cravings. The key to
making the perfect stew is to let the ingredients slowly cook and
combine their flavors, until the beef is tender and the vegetables
are bursting with flavor. The result is a delicious, comforting,
and hearty stew that will have you coming back for more.
- 2 tbsp extra light olive oil, or
high heat cooking oil
- 3 lb beef chuck roast, cut into
2 inch cubes
- 1 large yellow onion, diced
- 4 large carrots, cut into bite
- 1 lb Yukon potatoes, cut into
bite size pieces
- 1/3 cup apple cider juice, (NOT
- 3 tbsp tomato paste
- 3 cups beef broth
- 1 tsp ground black pepper
- 1 tbsp fine sea salt, or added
- 2 bay leaves
- parsley, finely chopped, to
US Customary – Metric
I fire up the skillet and pour enough oil in to
coat the bottom. Once the oil is sizzling, I layer the beef into
the pan and begin to fry until each side is seared and golden. To
avoid overcrowding, I make sure to only cook the beef in batches.
Then, I remove the cooked beef from the pan and set it aside.
I’m an experienced chef with over 10 years in
the industry, so I know a thing or two about sautéing onions. To do
it correctly, you’ll need a good skillet and some oil. Once you
have those, heat up the skillet and add the oil. Then, add your
onions and sauté them until they are lightly browned. If the
skillet is drying out, add a bit more oil. After a few minutes,
you’ll have perfectly sautéed onions.
Add all the ingredients to the slow cooker. Set
it on high for 4 hours or on low for 7 hours.
I’ve been in the industry for a decade now, and
I know exactly what it takes to deliver a perfect dish. To make
sure mine is top-notch, I always remove the bay leaves, season my
recipes to perfection, and finish them off with a garnish of
parsley for an extra touch of flavor.
Slow Cooker Beef Stew Recipe
Amount Per Serving
415 Calories from Fat 207
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
* Percent Daily Values are based on a 2000
Frequently asked questions
Q1: What ingredients do I need to make beef
stew in a crock pot?
You will need beef stew meat, onion, celery,
carrots, potatoes, beef broth, tomato paste, Worcestershire sauce,
garlic powder, salt, and pepper.
Q2: How long do I need to cook the beef stew
in a crock pot?
The beef stew should cook for 6-7 hours on low
heat or 3-4 hours on high heat.
Q3: Can I make beef stew in a crock pot
without tomato paste?
Yes, you can make beef stew without tomato
paste. However, the tomato paste adds a layer of flavor to the
Q4: Can I use a different type of meat for
the beef stew?
Yes, you can use a different type of meat for
the beef stew, such as chicken or pork. You may need to adjust the
cooking time accordingly.
Q5: Can I freeze the beef stew after it has
been cooked in the crock pot?
Yes, you can freeze the beef stew after it has
been cooked in the crock pot. Be sure to let it cool completely
before transferring it to a freezer-safe container.
What do you think about the above information
say how to make beef stew in a crock pot, please leave your comment
on this article.