Soups · No. 27
Crockpot Beef Stew
This Crockpot Beef Stew is the perfect cozy meal for a cold winter day with tender pieces of beef, vegetables, and a flavorful gravy.
Serves 8Total time 4 hr 30 min269 calories per servingAmericanDinner
Ingredients
- 2 lbs. (900 g) red potatoes
- 1 yellow onion
- 3 carrots
- 4 ribs celery
- 4 garlic cloves
- 1½ lbs. (700 g) beef stew meat *
- 2 Tbsp all-purpose flour **
- ¼ tsp salt
- ¼ tsp black pepper (freshly cracked)
- 2 Tbsp cooking oil
- 2 cups (500 ml) beef broth ***
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1½ tsp brown sugar
- 1½ tsp dried rosemary
- 1½ tsp dried thyme
Method
- Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.
- Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it's evenly coated in flour.
- Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.
- Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.
- Pour the broth over the ingredients in the slow cooker and everything a good stir.
- Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
- After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!
Notes
- Family rule (fish): Worcestershire sauce is made with anchovies. It is not shellfish, but it is fish. To be safe, use a fish-free (vegan) Worcestershire sauce, or a splash of soy sauce.
- From the family list: about 4 hr 30 min (slow cooker), ~269 cal. Real potatoes and carrots.
- Recipe notes from the site:
- Fridge: Divide leftover stew among shallow, covered containers and refrigerate within 2 hours. It will keep for 3-4 days. The gravy thickens as it chills, so stir in a splash of broth or water when reheating. Leftover stew also makes a handy pot pie filling. Reheating: Reheat a portion in the microwave, stirring partway through, or warm a larger amount in a saucepan over medium-low heat. Reheat leftovers to 165°F. Freezing: Freeze the stew in airtight, freezer-safe containers for up to 2-3 months. The potatoes may soften and become grainy after thawing. Thaw overnight in the refrigerator, then reheat on the stove or in the microwave.
- Times from the recipe page: prep 15 min, cook 255 min, total 270 min.
- 269 calories per serving, from the recipe page (yield as listed: 8 servings (1.25 cups each)).
- Recipe and photo from Budget Bytes (budgetbytes.com), by Beth Moncel. Saved for personal use.