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Mar 4, 2011 05:09 PM

Needed: Idiot-Proof Slowcooker Beef Stew Recipe

Please share yours. The fewer ingredients, the better. Mine is just myeh, and my mom's was excellent and simple....never got the recipe though. Thanks.

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    1. My grocer sells packaged stew meat, so that's an ez start for me. Beef broth or water w/ Louie's Italian Beef seasoning. Add tater, carrot, onion, celery, tomato, (corn, okra, beans, peas, much for 'fewer' ingredients!).
      I guess a couple cans of Dinty Moore would be easier...but, ick.

      1. Slow Cooker Beef Stew

        5 lbs boneless chuck roast, cut into 1 1/2-inch cubes
        Salt and ground black pepper
        2 onions, chopped
        3 medium garlic cloves, minced
        1 cup red wine
        2 cups chicken broth
        2 cups beef broth
        1 tsp dried thyme
        2 bay leaves
        2 lbs new potatoes
        5 carrots, peeled 1-inch pieces
        1/2 cup flour
        1 cup frozen peas, thawed
        2 tbls minced fresh


        1. Sear the beef in a fry pan and add to the slow cooker.

        2. Sweat the onions with a little salt over medium heat until translucent (about 5 minutes). Add the garlic and cook and cook for about 30 seconds. Deglaze the pan by adding the red wine and scraping the brown bits off the bottom of the pan. Pour it all into the slow cooker.

        3. Add the potatoes and carrots. Make sure they are at the bottom and around the edges of the slow cooker. Add the chicken broth, 1½ cups of the beef broth, thyme, and bay leaves into the slow cooker. Cover and cook on low for 9 - 10 hours or on high for 6 - 7 hours.

        4. Remove the potatoes and cut them into more edible size pieces and return them to the cooker. Add the peas and parsley. Make a slurry with the flour and the remaining ½ cup of beef broth and add it to the slow cooker. Set the cooker on high and cook for another 10 – 15 minutes. Adjust the seasonings to taste and serve.

        1. Thanks, friends. I really like the red wine addition (cup for the cook, cup for the recipe...) and I hear ya about the Dinty Moore. It's meat is to beef what the meat in McNuggets is to chicken.

          2 Replies
          1. re: pinehurst

            Unless you sear the meat, start the onions in the fond that remains, and deglaze the pan, you may as well go with Dinty Moore. If you do the first 3 things, and cook it until the meat is tender, you're home free, and it will be good regardless of what other usual suspect vegetables, seasonings, and liquids you add.

            1. re: greygarious

              I wouldn't be afraid to add a little of that red wine at the end either... maybe a teaspoon of dijon mustard. Those two things will liven things right up.

              And if you don't add salt until the end a little "Better than Bouillon" beef base would help too but you have to be careful because it is pretty salty.

          2. If you would use a pressure cooker you would have a terrific beef stew that is cook and simple and easy. Season you meat a few pieces at a time, brown the meat in the PC,add the, water, wine,stock etc. Lock the lid into p;ace and cook on high 20-25 mins. Reduce the pressure (you have to do this to open the PC. When you have reduced the pressure and can finally open the pot add your veggies. Put the lid back on and bring to high pressure again for appx 8-12 minutes. Voila! Serve and eat.