Slow Cooked Beef Stew. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Place flour in a large shallow dish.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce.
Coat in flour and shake off any excess.
Instructions Mix vegetables, water and Beef Stew Seasoning Mix in slow cooker.
You can cook Slow Cooked Beef Stew using 13 ingredients and 11 steps. Here is how you cook it.
Ingredients of Slow Cooked Beef Stew
- It's 1 of Tomato.
- Prepare 2 of Potato.
- You need 4 tbsp of Salt.
- You need 2 tsp of Sugar.
- Prepare 4 tbsp of Flour.
- Prepare 1 can of Tomato Sauce.
- You need 1 of Onion.
- You need 1 lb of Beef Tenderloin.
- Prepare 1 of Carrot.
- Prepare 3 tbsp of Butter.
- You need 2 tsp of Pepper.
- You need 2 cup of Water.
- You need 4 tbsp of Cooking Sherry (sweet).
Stir into ingredients in slow cooker. Spray a slow cooker with cooking spray and place meat inside. Pour over the meat and stir to coat. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
Slow Cooked Beef Stew step by step
- READ FIRST: You will need a pot with some for this. You'll also need some sort of insulation to wrap around your pot, if it doesn't have built in heat-retaining properties. This will take a while - hasty consumption will yield tough beef and crunchy carrots/potatoes, which is not what we're aiming for..
- NOTE: Choose a cut of beef with more fat in it - not saturated, but we should be able to see the clear white lines within the red. Lean will not turn out as well..
- Okay, now we'll begin. Make sure the onions and carrots are diced, and the potatoes peeled and cut into sizable chunks. They will become smaller as the stew... stews. Make sure you've started preheating the pot/slow cooker..
- First, pan fry the onions in about one tablespoon of butter. Add the carrots and beef in as well. Make sure the beef goes in last, since it only needs to be lightly seared - any more and it will start cooking off fat, and will be tough and chewy..
- Add water to the preheated pot and, after one minute, add the tomato paste and a spoon of olive oil..
- Once this pre-broth has heated up, add the onions, carrots, potatoes, beef, and butter. After the ingredients have settled and heated up, add the flour and stir slowly on heat for 5-7 minutes. Add the sherry while you're stirring..
- Once the stew has again settled and come to a low boil, keep cooking on low heat for thirty minutes, before turning off the heat and placing a lid on the pot..
- After another thirty minutes, turn off heat and place your pot into the insulators material. Make sure most of your lot is wrapped in it..
- Thirty minutes after you wrap the pot, heat it again on low heat for thirty minutes..
- Repeat steps #8 and #9 three more times (180 minutes). After the last time, let pot sit for 15 minutes and serve. It will get better the more times it's heated, since the potatoes dissolve into the stew and make it richer..
- The resulting stew will be on the salty side, so please eat with rice, bread, or pasta. That way it lasts longer as well..
This is an old-fashioned beef stew for the slow cooker. The stew is flavored with a variety of basic pantry herbs and seasonings, along with garlic, onion, and vegetables. The liquid is low-sodium beef broth, but feel free to replace part of the broth or stock with a good quality red wine. Pour the prepared liquid over the beef and vegetables. Stir in the remaining broth into the slow cooker and add bay leaves and thyme over the veggies.
