Directions
Pin3.0K Share136 Yum1.6K Tweet EmailShares 4.7KThe best beef stew I have ever had. It is thick, meaty with excellent taste plus it’s simple and easy to make. I love beef. I like pork and chicken, but I LOVE beef the most. Too much Iowa in me I guess. While it’s still winter here, it’s a very good time for an easy slow cooker beef stew. Publisher Note: Originally published March 5, 2011. Republished January 13, 2018. I have re-edited photos and and as always redid the text. But this time, the recipe has evolved some over the last 6 years. So the technique has updated some also.I started with a Cooks Country recipe (subscription required), but I think it is unrecognizable now. It would feed a large army. I wanted only the small army size please (read “For Two with leftovers”). Also, lots of fuss as usual from Cooks Illustrated has been removed.I keep a little fuss at the beginning that I thought would enhance taste with browning the meat and onion, but I used the time to cut the other veggies so really minimal extra time, just one dirty pan. You could probably skip this extra work and just dump the ingredients in, but I think the taste was great and worth the little extra work. This is the seventh soup in my “Week of Soups.” Another classic soup.Pre-Week of Soup RecipesEasy Crock Pot French Onion SoupCrock Pot Ham Bone and Bean SoupWeek of Soups RecipesExtra Thick Crock Pot Cheeseburger SoupEasy One Pot Broccoli Cheese SoupSimple Crock Pot Chicken StewOld Fashion Vegetable Beef SoupCrock Pot Chicken Noodle SoupExcellent Taco Soup in a Crock PotThe Best Crockpot Beef StewMy Rating An easy 5. We loved it with seconds all around.Notes on Crock Pot Beef StewThis is a great recipe, but this is a “cooking for two” site and it produces a lot. This recipe cuts in half fairly easily. Or make the whole recipe and leftovers are good in the refigerator for 3-4 days. Or in a freezer, 2-3 months and longer in a deep freezer.If you want, use 3 lbs of a leaner beef you want healthier. Or buy that pre-cut “stew meat” at the store if you’re lazy.The thyme has been made optional and I our house it just is not done. My wife does not like it in this recipe and I tend to agree. Cooks Country seems to love it, so the choice is yours.Tapioca is used to thicken this recipe. I think that is an excellent choice since it can be added at the beginning of cooking. Another plus is reheating. Cornstarch reheated liquids are gel-like and gross. Using a roux with flour is just fussier then it needs to be.Lastly, if you’re in a hurry, skip the whole browning skillet steps. Just dump it in and it will be great. I have done it and it is still excellent.Start by trimming about 3 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to crock pot but keep any liquid in the pan. While browning meat, peel 4 carrots and cut into 1/2 inch thick medallions. Scrub 1 pound of red potatoes and cut into chunks. Other potatoes could be used.Mince 3 medium onions. Crush or mince 6 cloves of garlic. Add onion, 6 oz. tomato paste, and 1/2 tsp salt into the hot pan. Cook until onions are soft and lightly browned. About 8 minutes and try to add the garlic for the last minute.When the onion is ready, add one 14 oz can of beef broth to the pan and scrape any brown bits from the bottom of the pan.Add all ingredients except the peas in the crock pot, stir well and set to 8 hours on low. At hour 7, add 1 cup frozen peas.Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox! If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested. The Best Crock Pot Beef Stew Votes: 19 Rating: 4.21 You: Rate this recipe! Print Recipe Pin3.0K Yum1.6K Share136 The best beef stew I have ever had. It is thick, meaty with wonderful taste plus it’s simple and easy to make. CourseMain Course CuisineAmerican Servings Prep Time 10 serving 30 minutes Cook Time 480 minutes Servings Prep Time 10 serving 30 minutes Cook Time 480 minutes The Best Crock Pot Beef Stew Votes: 19 Rating: 4.21 You: Rate this recipe! Print Recipe Pin3.0K Yum1.6K Share136 The best beef stew I have ever had. It is thick, meaty with wonderful taste plus it’s simple and easy to make. CourseMain Course CuisineAmerican Servings Prep Time 10 serving 30 minutes Cook Time 480 minutes Servings Prep Time 10 serving 30 minutes Cook Time 480 minutes Ingredients 3 lbs boneless beef chuck-eye roast trimmed and cut into 1 inch chunks 1 tbs vegetable oil 3 onions medium minced 6 cloves garlic minced or pressed 3 oz tomato paste 14 oz low-sodium beef broth 1 lb red potatoes cut into 1-inch chunks 4-6 carrots pealed cut into 1/2 inch medallions 1/4 cup soy sauce 2 tablespoons Minute tapioca 2 bay leaves 1/2 teaspoon dried thyme Optional 1 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups frozen peas Servings: serving Units:MetricUS Imperial Instructions Start by trimming about 3 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to crock pot but keep any liquid in the pan. While browning meat, peel 4 carrots and cut into 1/2 inch thick medallions. Scrub 1 pound of red potatoes and cut into chunks. Other potatoes could be used. Mince 3 medium onions. Crush or mince 6 cloves of garlic. Add onion, 6 oz. tomato paste, and 1/2 tsp salt into the hot pan. Cook until onions are soft and lightly browned. About 8 minutes and try to add the garlic for the last minute. When the onion is ready, add one 14 oz can of beef broth to the pan and scrape any brown bits from the bottom of the pan. Add all ingredients except the peas in the crock pot, stir well and set to 8 hours on low. At hour 7, add 1 cup frozen peas. Recipe NotesOK, I know this is cooking for two. This recipe will cut in half well.Leftovers are good in refigerator for 3-4 days or 2-3 months in a freezer.If you're in a hurry, skip the whole browning skillet steps. Just dump it in and it will be great. I have done it.________________________________All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above. Last Updated January 13, 2018
Nutrition FactsThe Best Crock Pot Beef Stew Amount Per Serving Calories 479 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 10g 50% Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 106mg 35% Sodium 846mg 35% Potassium 762mg 22% Total Carbohydrates 22g 7% Dietary Fiber 4g 16% Sugars 6g Protein 40g 80% Vitamin A 112% Vitamin C 17% Calcium 3% Iron 27% * Percent Daily Values are based on a 2000 calorie diet.
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