Stew is defined as a combination of solid food ingredients that have been cooked in liquid and served in resultant gravy. When made in a slow cooker, the outcome is a delicious meal consisting of succulent meat and/or tender vegetables in a lovely sauce. Stews are generally affordable, easy to make, tasty, and crowd pleasing, therefore they are a well-enjoyed meal!
Recipe for slow-cooker beef stew:
(Serves 6 to 8)
Ingredients:
- 1 (16 oz.) bag of baby carrots
- 3 large white potatoes, peeled, diced
- 1 small sweet onion, chopped
- 2 stalks celery, sliced
- 2 lbs. beef for stew, cubed
- ¼ cup flour
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 cup beef stock, prepared or homemade, or 1 cup beef broth (use one)
- 1 teaspoon smoky paprika
- 1 teaspoon Worcestershire sauce
- 2 teaspoons browning & seasoning sauce*
*Browning sauce has a smoky and molasses flavor. It is made with a blend of caramel color, vegetables concentrate, and seasonings. You may substitute it with steak sauce or barbecue sauce if preferred.
Directions
Arrange the vegetables in a slow cooker. In a zipper storage bag, combine the flour, salt, and black pepper. Toss the meat pieces into the flour mixture. Add the coated meat pieces to the slow cooker. Next add the garlic, bay leaf, beef stock, paprika, Worcestershire sauce and browning & seasoning sauce to the slow cooker. Cover and cook on high setting for one hour. Reduce heat and cook and additional 6 hours on low. Remove and discard the bay leaf before serving.
Chef’s tips
It’s easy to prepare your own beef stock. Simply add beef bones, herbs, a touch of vinegar, and enough water to cover the bones to a stock pot. Bring to a boil, then simmer for a few hours to produce the stock. Note that in this recipe you may use beef broth or stock, whatever you like best. Though both are flavorful, stocks tend to be thicker, therefore, they are generally recommended in this recipe. However, either can work.
A common question
“What’s the difference between beef stock and beef broth?” It’s straightforward. Per Healthline, traditional broths are meat-based while stocks are bone-based. They explain that the subtle difference makes stocks a thicker liquid than broths.
