Slow Cooker Beef Stew Recipe (2024)

FAQs

What gives beef stew the best flavor? ›

Chicken broth.

If you have homemade beef stock, use it! However, most commercially produced beef broths taste rather fake; chicken broths are much richer and complex. Bay leaves and thyme – Aromatics for more flavor! Carrots, potatoes and peas are the staple of a traditional stew.

Actually, it is possible to overcook beef stew. The meat may be dry and the vegetables can become mushy. It's all edible but it won't be the best quality. You may prefer the shorter cooking time on High compared to all day on Low.

Tips for making the best beef stew

Browning the beef in a skillet beforehand will bring out even more flavor. Cook it on low. While many slow cooker recipes can be made on high for 3-4 hours, I highly recommend cooking this beef stew on low for the full 7-8 hours. This will ensure that the beef gets nice and tender.

Not cooking the stew long enough.

Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker.

Tender vegetables

Vegetables such as peas, asparagus and peppers can become a flavorless, mushy mess in a slow cooker.

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Yes, you can add raw steak to a slow cooker to cook it to your desired doneness level. Slow cooking steak is a convenient way to cook steak over several hours, tenderizing it and adding exceptional flavor along the way.

The best potatoes for beef stew are those that hold their shape and texture well during cooking, providing a creamy yet sturdy addition to the dish. Yukon Golds have a creamy texture and slightly waxy consistency that holds up well in stews without becoming overly mushy. They add a nice richness to the stew.

What vegetables are good for beef stew? ›

Although I added carrots, little red potatoes, rutabaga and cremini mushrooms, you have plenty of options. Parsnip, turnip, pearl onions, squash and fennel will also work. Stir them in gently and immediately return the pot to the oven for the final hour of cooking.

Tender vegetables such as zucchini and beans can be added to your dish in last ¾ - 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.

Make sure to come back and stir it every 30 minutes. If the stew is looking too thick, add in more stock. After the stew has been cooking for 2 hours, now add in the carrots and potatoes. Stir them in, then cover and let cook for an addition 45-60 minutes.

Forgetting the Acid. The paradox of beef stew is that all that braised goodness can be a little bit heavy on the palate. It's easy to forget to add some sort of wine, vinegar, or yes, even lemon juice, to brighten things up. Adding some fresh thyme in the last 30 minutes of cooking can help brighten things up as well.

You should never throw your raw cubes of beef into the stew pot. You must sear the cubes first in a pan to brown them and begin building that rich flavor. It's important not to brown them too lightly—sear them until there's a dark crust on each side of the meat cubes.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

What are the essential spices for stew? - Quora. The most common herbs and spices for a traditional beef stew would be thyme, parsley, bay leaves, and black pepper. In some cultures, there are also spices like sweet paprika, oregano, cilantro (coriander), or basil.

Go for the chuck

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm.

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.