Slow Cooker Beef Stew is one of my absolute favorite meals to cook when the weather turns cooler. It is easy to put together and the smell coming from the kitchen reminds you there is going to be something yummy served up.
Beef stew is fairly adaptable too. I stick with the traditional potatoes, carrots, and peas because that’s what I like. Sweet potatoes, parsnips, rutabagas or any other sturdy vegetable could be added.
I do not use any tomato base in mine, but feel free to add it. I prefer the pure beef flavor that shines through without it.
Now, I know that beef stew is supposed to be the complete meal in a pot and already has a starch. I also know that plain butter grits are usually served at breakfast. But I love to eat grits with my beef stew. When they gravy from the stew gets mixed into the grits, it becomes creamy goodness.
This can also be cooked in the oven, just turn the oven to around 300°F and use a lidded oven-proof pan. Cook until the meat is tender.
Place flour, salt and pepper in a plastic bag. Seal bag and shake to mix.
Open bag, place stew meat into bag.
Reseal bag and shake to coat beef evenly.
Place a large skillet over medium-high heat and add enough vegetable oil to coat bottom of skillet.
Add meat to skillet and cook, stirring often, until meat is browned on all sides.
Removed beef from skillet and place in a slow cooker or in a large pan with a lid.
Add the beef broths, Worcestershire sauce, and Beefer Upper.
Stir to combine.
Cook on high in slow cooker for 4 to 6 hours or until meat is tender. Or preheat oven to 350 degrees F, cover pan and cook for 4 to 6 hours until meat is tender.
Add vegetables to slow cooker or pan and stir to combine. Replace lid and continue to cook until vegetables are tender. This may take 45 minutes up to 2 hours. Cooking time will depend on the size and type of vegetables.
Try Serving with: