Notes from the Author
All you need is a little time to create beef stew in the Crockpot. But that is the utility of this dish, and many slow-cooker dinners, in many ways. We frequently fail to distinguish between food that takes a long time to cook and food that takes a long time to prepare. Sure, there’s some scorching in the initial phase, but after that, it’s just dump, set, and forget. This means that you can prep the ingredients in the morning before work (beef chuck roast or whatever stew meat you prefer; root vegetables like carrots and potatoes; mushrooms and pearl onions; beef broth; and a few other aromatics), set it all in the Crock-Pot for 8 hours, and have dinner ready for you when you get home.
For good reason, this slow-cooker beef stew recipe does not use a slurry of thickened corn starch. Again, the chuck roast chunks have previously been floured, which helps thicken the stew later, but it’s the looser, cleaner-tasting gravy that works nicely with a side of white rice rather than the customary heavy, dense mashed potato match. That being said, feel free to serve this beef stew with any veggies you choose. Try using parsnips and turnips instead of carrots and potatoes. If you like a richer gravy, simply add a slurry of stock and corn starch in the final 30 minutes of simmering, or whisk in a little extra flour towards the end.
This recipe is basically just a guideline, so don’t get too worked up over it. There are no rules in a stew, simply personal preference.
- Time to prepare: 15 minutes.
- 8-hour cooking time
- Serves 4 Ingredients
- 1 pound chuck roast meat, cut into large pieces
- If desired, season with Kosher salt and freshly ground black pepper.
- Use all-purpose flour for coating steaks.
- For searing meat, use olive oil.
- 3–4 carrots, chopped into 2-inch chunks
- 1 celery stick, sliced into bite-sized pieces
- 12 or so peeled pearl onions.
- 4 minced garlic cloves.
- 1 cup halved cremini mushrooms
- 1 teaspoon Worcestershire sauce, plus more to taste
- two quarts beef broth For garnish, use fresh flat-leaf parsley, coarsely chopped.
- White rice, cooked and ready to serve.
- 2 to 3 potatoes, peeled and cut into pieces.
Season the meat well with salt and pepper before coating it in flour. Heat olive oil in a large pan over medium-high heat and sear steak on both sides, about 5 to 7 minutes. Put everything in the slow cooker.
Carrots, celery, potatoes, onions, garlic, and mushrooms can all be added to the slow cooker. Add salt, pepper, and Worcestershire sauce to taste. Add the broth and gently whisk everything together.
Cook on low for 8 to 10 hours, or until potatoes are tender and meat is fall-apart tender.As desired, adjust the spices and gravy consistency (see Author Notes above). Serve garnished with parsley over rice.