Slow-Cooker Basic Beef Stew

photo by HappyWife313

- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 cup flour
- salt & pepper
- 1 1⁄2 lbs stew meat
- 3 tablespoons extra virgin olive oil
- 1 cup carrot (cubed)
- 1 cup celery (cubed)
- 1 cup onion (cubed)
- 2 cups russet potatoes (cubed)
- 2 cups chicken broth (or 1/2 cup red wine 1 1/2 cups of chicken broth)
- 2 teaspoons thyme
directions
- Season flour with salt and pepper. Dredge the meat in flour.
- Heat 2 tablespoons olive oil in a skillet. Brown meat in two batches. Place browned meat in slow cooker.
- Add remaining oil (1 tbsp) to the heated skillet and cook carrots, celery, onion & potatoes for 10 minutes, stirring occasionally. Place sautéed vegetables in crock pot on top of meat.
- Pour broth (and wine if using) into skillet and stir to deglaze the pan. Pour mixture over meat and vegetables.
- Add thyme, cover and cook on the high setting for 2 hours. Drop the temperature to the low setting and continue cooking for an additional 3-4 hours, or until meat is fork tender. (The recipe stated that you could also do the entire cooking process on low for 6-8 hours -- I did the entire cooking process in 3 hours on high, which is why I listed the cooking time as 3 hours).
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Reviews
-
The only thing I did different from the recipe was that I didn't use the thyme. It's not our favorite spice/herb. Instead I put in about 1/2 teaspoon of ground sage, which has a similar taste but a bit milder. My DH loved it so much he had me save the one serving which was left for his lunch tomorrow. This was a very good flavored stew. Since I prefer to have Beef Stew have a rich brown color I will add some kitchen bouquet next time. Thanks for a nice dinner. Made for PAC Spring 2012.