(Closed) masters of the slow cook beef stew?

posted 4 years ago in Cooking
Post # 3
4514 posts
Honey bee
  • Wedding: September 2010

I just made an awseome beef stew in the slow cooker last week. First I seared the beef cubes a few minutes on each side (having tossed them in flour, salt, & pepper), and then I threw them in the slow cooker with the liquid I was using (I did beef broth and tomato paste). After about an hour I added all the veggies and herbs (in my case: red onion, garlic, white potatoes, carrots, parsnips, turnips, thyme, oregano, cayenne). I cooked it on low for another 12 hours os so. It turned out perfectly. The beef was really tender and the veggies were cooked but still firm. 

I think it’s good on its own since it’s got beef and veggies all in one.

Post # 4
699 posts
Busy bee
  • Wedding: September 2013

Mrslovebug:  I’d throw in the potatoes and carrots six hours before you want to eat the stew, and the green beans peas and corn (assuming they are all either canned or frozen, I’m not sure about fresh) like 45 minutes before.

I would say make cornbread muffins as a side; they’d be delicious to mop up the stew with!

Post # 5
2299 posts
Buzzing bee
  • Wedding: September 2013

The recipe I use is from an America’s Test Kitchen slow cooker book, and it has you put everything in at the same time.  You cook onions, tomato paste, flour, and some chicken broth on the stove, and then add that to the slow cooker along with the beef cubes, beef broth, red wine (my own addition), and herbs.  You then toss your veggies with olive oil and salt/pepper (I use potatoes, parsnips, and carrots) and make a foil packet for them, which sits on top of the stew.  I cook on low for 7-9 hours I think.  If you want peas you do add those at the very end, but otherwise you just remove the foil packet carefully, add the veggies to the pot, and stir everything together!  It comes out really well, especially the day after!

Now I want stew, lol!

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