* The 3rd time I made this, I had no bay leaf or red wine, but it still came out AWESOME.
* I have used Cajun season salt and also Lowry's when doing the meat-flouring part, and it adds some zest, if you're into that. Also, if you're out of fresh garlic, try using tsp. garlic powder to taste.
* You can use peas or other veggies, but I wanted to make a beef stew recipe as close to restaurant quality (and better than Dinty Moore any day) as possible. Be sure to not use frozen veggies. The texture in the crockpot just won't be right.
* I once used a 40oz chuck arm roast and cut it while partially frozen, which is easier than completely thawed.
* About halfway through, you may notice the potatoes and carrots not cooking as much as you might like. You can lift the lid and turn over the ingredients (only once--opening the pot makes cooking time a lot slower) so that the meat (and the juices the meat creates while cooking) are more on top, and the veggies are more on the bottom. Not only does this help flavorize and tenderize the veggies a bit more, but it also helps to thicken the sauce better.
Blue Ribbon Recipe
This is a hearty stew that will make a perfect meal for your family on a cold winter night. You could start it in your crockpot in the morning before you leave for the day, and a delicious supper will be waiting for you when you get home!
Ingredients For better-than-homemade slow cooker beef stew
beef, cut into 1 inch cubes
ground black pepper
1 1/2 c
How To Make better-than-homemade slow cooker beef stew
In a small bowl mix together the flour, paprika, salt and pepper; put meat cubes into gallon-size zip bag and shake beef in bag to coat.
Heat 1-2 tablespoons olive oil in a large skillet and sauté coated beef in oil to sear, until just brown all over the outside (still bloody inside is OK). Then put the meat into the slow cooker.
In a small bowl or shaker, mix the beef broth with the worcestershire, and add the red wine. Pour into hot skillet to deglaze, then pour over beef in cooker.
Add the chopped onion, potatoes and carrots and garlic to slow cooker; cover and cook on low 10 to 12 hours, or on high 4 to 6 hours.
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