Crock Pot Beef Stew Recipe | Savory Nothings (2024)

FAQs

What is the secret to good beef stew? ›

The best beef stews are made with the right cut of meat, like chuck roast, brisket or round. Leaner cuts (which are good for the grill) lack the connective tissue that turns into gelatin as it cooks. That keeps the meat juicy and tender while also thicken and enriching the stew.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

While you can make a beef stew on the stovetop or also in the Instant Pot, I'm partial to using my slow cooker for beef stew, to give the ingredients that long, unattended time they need to become really tender and delicious.

I contacted Laurence to get the lowdown on why she adds tomato paste to her beef stew. "I include tomato paste in many braised recipes because it adds a depth of flavor without increasing the liquid quantity in the dish," Laurence explains.

But if you really want to change things up, caramelize your onions before adding them to your stew. Caramelized onions bring a rich layer of roasted sweetness that deepens the essence of the stew base.

The pot of the slow cooker usually sits on a base that houses the heating element on the bottom, while Crockpots have their pots inside of a container (or crock) and get heating from all sides. Therefore, slow cookers heat up slower than crockpots, with the heat level higher on the bottom of the pot.

While many slow cooker recipes can be made on high for 3-4 hours, I highly recommend cooking this beef stew on low for the full 7-8 hours. This will ensure that the beef gets nice and tender. Thicken your stew properly.

I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.

Vegetables that work well in a beef stew include Hardroots vegetable, carrots, potatoes, onions, celery, and parsnips. These vegetables add flavor and texture to the stew while complementing the richness of the beef. You can also consider adding mushrooms, turnips, or peas for variety.

Why does my beef stew have no flavor? ›

Browning adds flavour and it makes for a better looking final dish. Preheat the pan so it's ripping hot, then cook the beef in batches. An overcrowded pan can lead to boiling instead of browning. Let the meat sit untouched for 2-3 minutes on the first side, then a minute or so on the others.

The secret to tender and flavorful potatoes in your stew lies in low and slow cooking. Here's how you can achieve the best results: Add the potatoes to the stew during the last hour of cooking. This timing will prevent them from becoming mushy.

Can you overcook stew in a slow cooker? A slow-cooked stew is pretty forgiving, but cooking beyond the point of tenderness can dry out the meat as well as the cooking juices and sauce. If serving is delayed, switch your slow cooker to warm until you're ready to eat.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.

Dust the beef with flour and shake off the excess. Add some oil to the pot and sear the meat until it is well browned. Add 1.5 cups of beef broth and 1 LBS of stew meat into an InstantPot and pressure cook for 20 minutes (with quick release). Meat will be superbly tender, juicy, and delicious.

The Ideal Stew Ratio: Two Parts Meat, One Part Vegetable

Most meat-based stews call for tough, inexpensive cuts of meat, while vegetarian recipes include the same onions, carrots, and celery typical of a beef stew. Two parts meat to one part vegetables is the perfect ratio for a meaty stew.

For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you. To make a delicious stew, choose good-quality ingredients.