Slow-cooker Beef Stew
Slow-cooker Beef Stew simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Slow-cooker Beef Stew starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓1-1/2 pounds potatoes, peeled and cubed
- ✓6 medium carrots, cut into 1-inch lengths
- ✓1 medium onion, coarsely chopped
- ✓3 celery ribs, coarsely chopped
- ✓3 tablespoons all-purpose flour
- ✓1-1/2 pounds beef stew meat, cut into 1-inch cubes
- ✓3 tablespoons canola oil
- ✓1 can (14-1/2 ounces) diced tomatoes, undrained
- ✓1 can (14-1/2 ounces) beef broth
- ✓1 teaspoon ground mustard
- ✓1/2 teaspoon salt
- ✓1/2 teaspoon pepper
- ✓1/2 teaspoon dried thyme
- ✓1/2 teaspoon browning sauce, optional
- ✓Minced fresh thyme, optional
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
Layer the potatoes, carrots, onion and celery in a 5-quart slow cooker.
- 2
Place the flour in a large shallow dish. Add the stew meat, and turn to coat each piece evenly. In a large skillet, brown the meat in oil in batches. Transfer the browned meat to the slow cooker, placing it over the vegetables.
- 3
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, the browning sauce. Pour the stewing liquid over the beef.
- 4
Cover and cook the stew on low for seven to eight hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Slow-cooker Beef Stew
Serve Slow-cooker Beef Stew with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Slow-cooker Beef Stew ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 272 calories
- Carbohydrates: 23g carbohydrate (6g sugars
- Cholesterol: 53mg cholesterol
- Fiber: 4g fiber)
- Protein: 19g protein. <B><b>Diabetic Exchanges</b>: </B> 2 lean meat
- Sodium: 541mg sodium
- Fat: 12g fat (3g saturated fat)