July 23, 2009 | | Comments 13

Old Fashioned Beef Stew Recipe for Slow Cooker

For those of you of follow chowtimes, I’m sure you’ll know me well enough that I try not to use the oven in summer.  It’s hot enough already and we do not need the extra heat from the oven.  I made this Old Fashioned Beef Stew using the slow cooker.

Beef-Stew-27

I find that this beef stew is slightly on the tangy side.  We are not so fond of tangy meat but I’m ok with tangy dessert.  The next time I’m going to make this again, I will omit the lemon juice.  This is a very hearty meal.

Beef-Stew-21

The main reason I made this beef stew is I found a great deal for eye of round roast at Save-On-Foods.  This 2.6kg piece of meat only cost $11.42.

Ingredients

  • 2 tablespoons vegetable oil
  • 3/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 pounds lean stew beef
  • 1 onion, quartered
  • 1 clove garlic, minced
  • 2 cups beef broth or bouillon
  • 1 teaspoon salt or to taste
  • 1 tablespoon lemon juice (I think I will omit this next time)
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 6 carrots, cut in pieces
  • 6 medium potatoes, cut into pieces
  • 1/3 cup cold water blended with 3 tablespoons flour for thickening (I find it not necessary)

Beef-Stew-20

Instructions

Beef-Stew-25Wash, peel and cut vegetatbles into 1-inch pieces.
Beef-Stew-22Combine 3/4 cup flour, 1 teaspoon garlic powder and 1teaspoon paprika in a plastic bag; shake to mix well.
Beef-Stew-23Toss the beef  cubes in the flour and shake the bag to coat evenly.  Remove the beef from the plastic bag, shaking off excess flour mixture.
Beef-Stew-24Brown the beef in a skillet with a little oil in batches.
Beef-Stew-26Place the beef at the bottom of the crocpot, top with the vegetables and add in the seasaoning ingredients.

Cook o low for 8 to 10 hours.  30 minutes before serving, add flour mixtures from 1/3 cup of cold water blended with 3 tablespoons of flour.  Cook on high until thicken.  I find that it’s not necessary to thicken the broth.

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  1. kaylee says:

    no updates in what seems like forever :(

  2. Jenny Palmer says:

    It is really great to discover innovative ideas for tasty recipes and also straightforward approaches to make them. I served up this dish for the evening meal a couple of days ago. One and all enjoyed it, for certain I will be preparing it frequently from now on.

  3. Yvonne Patalano says:

    I just made beef stew a few days ago, but I used soy sauce in with it. Just a couple tablespoons. Boy, was it good.

  4. LotusRapper says:

    What I use to thicken the juices of any slow-cooker’d meals is to simply put in 2-3 tbsp of minute tapioca mix. Straight in, no pre-mix with water required. It can withstand long hours of cooking without breaking down nor create any aftertaste or textures.

  5. Marian says:

    I found that if you wanted to make it and eat it within 4 hours just blanch the potatoes, steam the rest of the veg’s and add all together into the slow cooker. It worked out the same. I also added a cup of my favorite red wine which gave it a bit more flavor. Thanks for the recipe.

  6. m. martin says:

    Just want to say that I followed the directions precisely and didn’t come out like it should have. On low it was done in 5 and a half hours and most of the liquid evaporated. It was sizzling. Yes, I had it on low too which was weird. Good thing I was home. I actually had to add more liquid to it also. I went ahead and doubled the beef bouillon. So, I added 4 cups of broth. Maybe this recipe needs to be updated maybe. Not sure.

  7. LotusRapper says:

    @m. martin: I noticed that my own slow cooker cooks “hot” either in LOW or HIGH compared to slow cooker recipes’ cooking times. I have a Crock-Pot digital programmable model and it almost always get things cooked faster than recipes’ suggested times. I’ve learned to adapt the program times accordingly.

    Personally I always brown meats/poultry on the stove top before putting them into the slow cooker. The Maillard reaction is quite hard, near impossible, to replicate in a slow cooker, and also I want the meats at the beginning of the slow cooker cycle to already be at a relatively safe temperature, since I set the cooker to LOW in the morning before I leave the house and can’t turn it up to HIGH later on.

  8. m. martin says:

    Thanks….I think slow cookers must be all different. Cook at different temps. Definitely have to watch the times and change them accordingly. Thanks!

  9. Myrna Grunden says:

    Looks great, making it today….throw in 2 or 3 gingersnaps for another depth in flavor.

  10. Bonita says:

    You left out what size crockpot to use. How many it serves. I realize you can’t use a very small one!! But does it have to be a large-sized one, or a medium sized one? I appreciate your recipe and am looking forward to trying it out. But I just need it to be a little more specific. I hope you understand. Thanks!!

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