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.
Another breakfast food, biscuits, makes an appearance on these nights. Lines get blurred between breakfast and dinner here. We eat a lot of breakfast foods for dinner, especially egg bagel sandwiches and clearly I mix up breakfast foods with my dinners.
When I am not being lazy, honey-butter will also make an appearance with the biscuits.
Slow Cooker Beef Stew can also be turned into an Oven Beef Stew cooked in the oven, just turn the oven to around 300 deg;F and use a lidded oven-proof pan. Cook until the meat is tender.
I have also simmered this on the stove top. When cooking on the stove top, make sure that it’s cooking at barely a simmer at the end or the potatoes will turn into mush.
For the deepest flavors, allow meat to thoroughly brown during the initial preparation. All of the browned bit of flour and meat juices will add a ton of flavor.
I do not have a favorite kind of meat for Beef Stew. I tend to buy whatever kind of roast is on sale. I have success will most roasts. Eye of Round has a tendency to become stringy though. It will work, but I will buy stew meat if available before I will buy an eye of round roast.Print
Traditional Beef Stew recipe with no tomatoes or tomato products, just a rich brown gravy that can be adapted to your own tastes.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 Servings
- Category: Main Dish
- Method: Braising
- Cuisine: Comfort Food
- 1/2 cup Flour
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Salt
- 1 1/2 pounds stew meat
- 2 tablespoons Vegetable Oil
- 1 can Condensed Beef Broth, undiluted
- 2 cups Beef Broth
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Beefer Upper, or other beef enhancer
- 6 to 8 cups large cubed vegetables, like potatoes and carrots
- 1 small bag Frozen Peas, optional
- 1 small bag frozen pearl onions, optional
- 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.
Cook time provided includes 4 to 6 hours of unattended simmering time.
- Serving Size: About 1 Cup
- Calories: 375
- Sugar: 8.5 g
- Sodium: 694 mg
- Fat: 15.2 g
- Saturated Fat: 4.7 g
- Carbohydrates: 26.7 g
- Fiber: 5 g
- Protein: 31.4 g
- Cholesterol: 91 mg
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