Slow Cooker Beef Stew
Andy Anderson !
Okay then, let’s make some beef stew.
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- 2 lb
- beef stew meat, cut into 1-inch cubes
- 1/4 c
- flour, all purpose
- 1/2 tsp
- salt, table variety
- 1/2 tsp
- freshly ground black pepper
- 1 tsp
- ground cumin
- 1 tsp
- paprika, hot
- 1 pinch
- cayenne pepper
- 4 Tbsp
- grape seed or olive oil
- 2 clove
- garlic, minced
- bay leaves
- 1 Tbsp
- worcestershire sauce
- 1 medium
- yellow onion, chopped
- 1 1/2 c
- beef broth, freshly made if you have some
- 5 medium
- carrots, sliced 1-inch on the bias
- 6 medium
- golden yellow potatoes, quartered
- 1 stalk(s)
- celery, finely chopped
3After the 20 minutes, return the beef to the flour and coat once more. Knock off any excess, and return to the baking sheet or plate.
4Chef's Note: Choosing the right stew meat.
This may seem counter-intuitive, but this is where the tougher cuts of beef really shine.
You know you want tender bites of beef in your stew, so it seems natural to gravitate toward the tender cuts of meat.
What you want is the tough, lean cuts. These don't have as much fat, but they do have collagen, or connective tissue. This breaks down over long cooking, rendering the meat fork tender with wonderful flavor
Here's a listing of most of the cuts you'll want for a beef stew:
Bottom Round Roast
Bottom Eye Roast
Rump RoastEye Round Roast
Round Tip Roast
Did I manage to cover them all?
6Remove beef from pan, add the additional oil, and repeat with the second batch of beef, and then remove the beef, and save with the first batch.
8Add the minced garlic, and finely chopped celery, and sauté for an additional minute.
9Add the beef broth, and the Worcestershire, and then use a wooden spoon to scrape up any of the flavor bits (fonds) that may have accumulated on the bottom of the pan.
10Add the beef to the slow cooker, and then pour the broth liquid on top.
11Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
12Add the carrots, and the potatoes in the last three hours, if you’re using the low setting, or in the last two hours, if you’re using the high setting.
16Chef’s Note: I’ve mentioned this before; however, I’m not typically a fan of adding potatoes to a pot roast, or stew because of the way they absorb some of the delicate flavors from this slow cooking process. On the other hand, other chefs would not do a roast or stew any other way.
I choose to cook the potatoes separately, and serve them as a side; however, if I add them to a slow cook dish (like this one), I like to add just a bit more salt, to help offset the effects of the potatoes.