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homemade slow cooker beef stew

(12 ratings)
bwoodzy avatar
Blue Ribbon Recipe by
Bobbi Jo Woods
@bwoodzy
Saint Paul, MN

Here are some tips about making this stew. - I've made this without a bay leaf or the red wine and it was still awesome. - I have used Cajun season salt and Lawry's to season the flour. - If you're out of fresh garlic, use 1 tsp of garlic powder. - You can use peas or other veggies. I wanted to make a stew recipe as close to restaurant quality (and better than Dinty Moore). Be sure not to use frozen veggies. The texture in the Crock Pot will not be right. - I once used a 40 oz chuck arm roast and cut it while partially frozen, which is easier than completely thawed.

Blue Ribbon Recipe

This is a hearty and delicious beef stew for a cold winter's night. After simmering in the slow cooker, the beef is tender and well-seasoned. Worcestershire sauce and red wine add a rich and savory depth of flavor to the broth, while onions, potatoes, and carrots provide texture and color for the stew. We recommend serving with crusty bread to soak up the delicious liquid. This is comfort food that will warm you from the inside out. Start this recipe in your Crock Pot in the morning before you leave for the day, and a delicious supper will be waiting for you when you get home.

— The Test Kitchen @kitchencrew
(12 ratings)
yield 6 -8
prep time 20 Min
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For homemade slow cooker beef stew

  • 1/3 c
    all-purpose flour
  • 1 tsp
    paprika
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 2 lb
    beef, cut into 1-inch cubes
  • 1-2 Tbsp
    olive oil
  • 1 1/2 c
    beef broth
  • 1 Tbsp
    Worcestershire sauce
  • 1/2 c
    red wine
  • 1 md
    onion
  • 3
    potatoes, cubed
  • 4
    carrots, sliced
  • 2 clove
    garlic, minced
  • 1
    bay leaf

How To Make homemade slow cooker beef stew

  • Pieces of beef in a resealable bag with seasoned flour.
    1
    In a small bowl, mix together the flour, paprika, salt, and pepper. Transfer to a gallon-size zip-top bag. Add the beef and shake to coat.
  • Browning the beef in a skillet.
    2
    Heat the olive oil in a large skillet. Saute the coated beef in the oil to sear until just brown all over the outside (still red inside is OK). Transfer the meat into a slow cooker.
  • Beef is added to the slow cooker with beef broth, Worcestershire, and red wine.
    3
    In a small bowl or glass measuring cup, mix the beef broth with the Worcestershire and red wine. Pour into the hot skillet to deglaze and scrape up any browned bits and then pour the mixture over the beef in the cooker.
  • Onion, carrots, and garlic added to the slow cooker.
    4
    Add the onion, potatoes, carrots, and garlic to the slow cooker.
  • Crock Pot set to cook.
    5
    Cover and cook on low for 10 - 12 hours or on high for 4 - 6 hours. 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 the 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 flavor and tenderize the veggies a bit more, but it also helps to thicken the sauce better.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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