Beef Stew
This slow cooker beef stew recipe includes stovetop directions. Nothing beats a savory beef stew chock full of chunky vegetables to warm the hear.
Yield
8 servingsPrep
30 minCook
6 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
chuck, or stew meat, cut in 1 inch cubes |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 ½ | cup |
vegetable stock
or chicken or beef |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | clove |
garlic
minced |
|
| 1 | whole |
bay leaves
|
*
|
| 1 | teaspoon |
paprika
|
|
| 4 | medium |
carrots
sliced |
|
| 3 | large |
potatoes
diced |
|
| 2 | medium |
onions
chopped |
|
| 1 | stalk |
celery
sliced |
*
|
| 2 | teaspoons |
flavoring
optional, of your choice |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
chuck, or stew meat, cut in 1 inch cubes |
|
| 59 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 355 | ml |
vegetable stock
or chicken or beef |
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | each |
garlic
minced |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
paprika
|
|
| 4 | each |
carrots
sliced |
|
| 3 | each |
potatoes
diced |
|
| 2 | each |
onions
chopped |
|
| 1 | each |
celery
sliced |
*
|
| 1E+1 | ml |
flavoring
optional, of your choice |
* |
Directions
Place meat in Crockpot or slow cooker. Mix flour, salt, and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well.
Cover and cook on LOW ~200℉ (100℃) F, for 10 to 12 hours or HIGH 300℉ (150℃) F for 4 to 6 hours. Stir stew thoroughly but gently before serving.
How to cook beef stew on the stove
Mix the flour, salt, and pepper together—coat meat with flour mixture.
In a large skillet, wok, or dutch oven, brown the beef in a bit of oil (brown the meat in 2 or 3 batches).
Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions, and celery. Stir to mix.
Cook over medium heat until it comes to a slow boil, reduce to low, and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently.
Add potatoes and continue cooking for about another 30 minutes or until potatoes are tender.
Do not use Kitchen Bouquet. If necessary, add a little flour mixed with water to thicken.
