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!
Slow-Cooker Beef Stew
Make tender beef stew with just 15 minutes of prep. This slow-cooker recipe feeds 6 to 8 and simmers all day for a hearty, affordable family dinner.
- Serves
- 6 to 8
By D.J. Wilson · 2 min read
Recipe
Recipe for slow-cooker beef stew:
- Serves
- 6 to 8
Ingredients
Serves 6 to 8 14 ingredients
Tick items off as you cook.
*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.
Method
5 steps
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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.
Cook’s notes
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.
(Serves 6 to 8)
AMAC Kitchen · amac.us/recipes/slow-cooker-beef-stew
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.
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