Crockpot Beef Stew

This cozy Crockpot beef stew is loaded with tender beef, hearty root greens, and a wealthy, savory broth. No browning wanted, simply set it and let the sluggish cooker do the work.

Substances Suggestions

• Beef: Cubed chuck roast is right for its marbling and tenderness. Stewing beef, which is often trimmed off varied cuts, works too. Simply search for items with seen marbling for the most effective outcomes.
• Greens: Onion, carrots, and celery add nice taste. Chop them into 1-inch items so that they maintain up throughout cooking.
• Potatoes: Potatoes barely thicken the broth and make this stew hearty and filling. Waxy potatoes (like pink, Yukon gold, or child potatoes) maintain their form higher than russets, however both can be utilized.
• Broth: This beefy and flavorful broth is the muse. For added taste, strive swapping a cup of the broth for a dry pink wine like Merlot or Cabernet Sauvignon. Add it to the pan in Step 4 to deglaze it.
• Vegetable Juice: Vegetable juice provides a taste increase with out making the broth too tomato-forward. It may be changed with a reduced-sodium model or Bloody Mary combine.

How one can Make Crockpot Beef Stew

1. Brown seasoned beef in a skillet, switch it to the crockpot, and prepare dinner the onions earlier than including in.
2. Deglaze the skillet, pour into the crockpot, and add the remaining components besides peas (full recipe beneath).
3. Prepare dinner till beef is tender, stir in a cornstarch slurry to thicken, then add peas and warmth via.

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Crockpot Beef Stew

This Crockpot beef stew is a comfortable, flavorful dish with tender beef, hearty veggies, and wealthy gravy, excellent for any chilly day.

Prep Time 30 minutes minutes

Prepare dinner Time 4 hours hours

Whole Time 4 hours hours 30 minutes minutes

• In a medium bowl, mix flour, salt, pepper, and garlic powder. Toss the meat within the flour combination.

• In a big skillet, warmth 2 tablespoons of olive oil over medium-high warmth. Add the meat and brown in batches, about 2 minutes per aspect. Place the meat within the backside of a 6-quart sluggish cooker.

• Cut back the warmth to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and prepare dinner till tender. Add the onion to the sluggish cooker.

• Add 1 cup of beef broth (or pink wine per the recipe notes beneath) to the skillet and scrape up any brown bits with a spatula.

• Add the broth to the sluggish cooker together with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.

• Prepare dinner on excessive for 4 to five hours or on low for 8 to 9 hours or till beef is fork tender.

• In a small bowl, stir collectively cornstarch with 2 tablespoons of water. Add to the stew a bit of bit at a time to thicken (chances are you’ll not want the entire cornstarch combination.) Stir in peas.

• Cowl and prepare dinner for 10-Quarter-hour or till thickened and heated via. Season with salt and pepper to style.

• Browning: Brown the meat in small batches with out overcrowding the pan. If the pan is simply too full, the meat will steam as an alternative of browning. Browning the meat provides further taste to the stew.
• Broth: 1 cup of pink wine might be substituted for 1 cup of beef broth. If utilizing pink wine, add it to the pan after searing the meat to deglaze. Let it simmer within the pan for about 1 minute earlier than including it to the sluggish cooker.
• Peas/Beans:  In the event you add recent inexperienced beans rather than peas, they’ll want about 45 minutes to prepare dinner. Frozen peas simply must be heated via, they are often added over the last 10 minutes of cooking.
• Potatoes: Any number of potato can be utilized on this recipe. Crimson potatoes, Yukon golds, or child potatoes don’t require peeling and maintain their form higher. Baking or russet potatoes ought to be peeled.
• Leftovers: Leftover beef stew might be saved in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 4 months. Thaw in a single day within the fridge and reheat on the stovetop.

Serving: 2cups | Energy: 372 | Carbohydrates: 25g | Protein: 27g | Fats: 19g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 1g | Ldl cholesterol: 78mg | Sodium: 714mg | Potassium: 1181mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3453IU | Vitamin C: 33mg | Calcium: 57mg | Iron: 4mg

Diet data offered is an estimate and can range based mostly on cooking strategies and types of components used.

Course Beef, Dinner, Fundamental Course

Delicacies American

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