Why This Beef Stew?
I have made many variations of slow cooker beef stew. This one has been my all-time favorite one. The combination was spot on. For once, I stopped at only three featured vegetables. Sometimes I add too many variations. This made it simpler but surprisingly made this very delicious. Sometimes less is more. For this recipe, I found that to be true.
One thing that I love about soups and stews is that I can play with and adjust the ingredients. One time I may use potatoes, peas, and carrots. The next time I might use corn, green beans, and potatoes. The options are endless.
What You Need for This Beef Stew
Beef stew meat – For the beef stew meat, I buy an excellent roast cut at my local wholesale club, cut it up and freeze it. I seal it in a vacuum-sealed bag and keep it in the freezer for about a year. This way, I have it when I want it without worrying about a particular grocery run.
Beef Broth – Four cans of beef broth that I buy in bulk is what I use. You can buy the low-sodium if you prefer that. I use the fully loaded broth, though probably not as healthy.
Yukon golden potatoes – There are several types of potatoes that you could use. I vary between new potatoes, gemstone potatoes, and yellow potatoes. I find that the Yukon gold potatoes cook well in the CrockPot. This is something that, if you have one and not the other, it will still work out for you.
Onion – Sweet onion is what I typically use. I am not a huge onion fan unless it is cooked well. Since this is in the slow cooker all day, there is no worry that it will not be done. Other types of onions will still work.
Garlic – Minced garlic in the jar is my favorite. I used only to use garlic powder, but it did not give as good of a taste as the minced garlic did. You can substitute 1/2 tablespoon of garlic powder or use fresh garlic and mince it yourself. Any of these ways will work.
Salt – I love to use sea salt when I have it, but if not, regular iodized salt works perfectly well.
Black Pepper – Fresh peppercorns in a grinder add a little extra flavor. I will use pre-ground black pepper if I do not have that on hand. You could also use white pepper. You can also increase or decrease this depending on your taste. My husband and I like a lot of pepper in our stew so this might be a little much for some.
Paprika – I do not use smoked paprika, though if you prefer, this is to taste. I haven’t tried the smoked paprika because I don’t have it on hand. I am going to have to get some and try it.
Italian seasoning – The Italian seasoning that I use contains basil, marjoram, savory, thyme, and oregano. If you prefer to make your own Italian seasoning, that would also work.
Parsley – Dried parsley is what I have been using. I put it in at the beginning. If you wanted to add sprigs of fresh parsley when serving, that would be a great accent.
Worcestershire sauce – The zing that Worcestershire sauce gives this beef broth is a taste that makes this so incredibly yummy. To get the flavoring right, this is a crucial ingredient.
Peas and Carrots – I used fresh carrots and frozen peas. I did not have fresh carrots on hand, so I used my frozen peas and carrots 16-ounce bag. Just dump them in and let them cook for about the last hour.
Cornstarch – Depending on what I want, sometimes I use instant potato flakes to thicken the sauce of the stew. This adds extra potato to the flavor pallet but makes the broth look lumpy. Whether you want added potatoes or a smooth broth will depend on your choice. In this one that I made (pictured), I used cornstarch.
Slow Cooker Beef Stew
Equipment
- 1 Crockpot
Ingredients
- 2 pounds beef stew meat
- 4 cans beef broth
- ½ onion chopped
- 2 teaspoons minced garlic
- 5-6 golden potatoes
- ½ tablespoon salt
- ½ tablespoon black pepper
- ½ tablespoon paprika
- ½ tablespoon Italian seasoning
- ½ tablespoon dried parsley
- 2 tablespoons Worcestershire sauce
- 1 package 16 ounce bag frozen peas and carrots
- 2 tablespoons cornstarch
Instructions
- In a slow cooker, pour the beef broth. Add the salt, pepper, paprika, parsley, Italian seasoning, and Worcestershire sauce.
- Wash and dice the potatoes and place them in the slow cooker with the beef broth.
- Chop one-half of an onion and add to the slow cooker. Also, add the minced garlic to the slow cooker as well.
- Add stew meat. Cook for 4-5 hours on high. (Longer if from frozen)
- With one hour left, add the frozen peas and carrots.
- When meat and potatoes are done, withdraw about 1/2 a cup of the broth. Mix this broth with about 2 tablespoons of cornstarch. Add back into the slow cooker, stirring well.
- Serve and enjoy!
Pastor Natalie (ExamineThisMoment) says
This looks so yummy. Thank you for sharing this easy to make recipe. 🤗
Pastor Natalie (ExamineThisMoment)
Letstakeamoment.com
April's Antics says
So glad that you liked it. It is one of my favorites too!