When you’re yearning for a hearty meal that practically cooks itself, this Super Tender Slow Cooker Beef recipe is the answer. Picture this: the aroma wafts through the house—like a cozy blanket on a chilly evening—while the beef, oh, it melts like butter. I swear, the first bite is all it takes to transport you to a place of pure comfort, similar to finding a forgotten five-dollar bill in an old coat pocket.
Steps
- Place the beef cubes into a large plastic bag. In a small bowl, mix together 1/4 cup of flour and salt, then add to the bag and shake to coat the meat evenly.
- Heat olive oil in a large skillet over medium-high heat. Brown the floured beef in batches if needed, ensuring all sides are evenly seared, then transfer to a slow cooker.
- In the same skillet, melt butter and sauté sliced onions until they are soft. Pour red wine into the skillet, stirring to scrape up any browned bits, and transfer everything to the slow cooker.
- Add cubed potatoes, baby carrots, dried parsley, and black pepper to the slow cooker. In a small bowl, combine boiling water with onion soup mix, then pour over the ingredients in the slow cooker.
- Cover and cook on high for 30 minutes, then reduce the heat to low and continue cooking for 6 hours until the meat is tender. Mix 1/4 cup warm water with 2 tablespoons of flour, stir into the stew, and cook uncovered for about 15 minutes until it thickens.
Ingredients
- 3 pounds beef stew meat, cubed
- ¼ cup all-purpose flour
- ½ teaspoon salt, or to taste
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 onions, sliced
- ¼ cup red wine
- 4 large potatoes, cubed
- 1 cup baby carrots
- 1 tablespoon dried parsley
- 1 teaspoon ground black pepper
- 2 cups boiling water
- 1 (1 ounce) package dry onion soup mix
- ¼ cup warm water
- 2 tablespoons all-purpose flour
Nutritional Values
Total Nutritional Values for Entire Recipe: Calories: 5904 | Total Fat: 336g | Saturated Fat: 132g | Cholesterol: 1272mg | Sodium: 4920mg | Total Carbohydrate: 312g | Dietary Fiber: 24g | Total Sugars: 36g | Protein: 408g | Vitamin C: 144mg | Calcium: 408mg | Iron: 48mg | Potassium: 9216mg
FAQ
- Can I use a different type of meat for this beef stew recipe?
- Yes, you can substitute the beef stew meat with other cuts such as chuck roast or brisket. Just ensure that the meat is cut into similar-sized cubes for even cooking.
- Can I omit the red wine from the recipe, or is there a substitute?
- If you prefer not to use red wine, you can replace it with an equal amount of beef broth or grape juice to maintain the stew’s depth of flavor.
- How can I make the stew less thick?
- If you find the stew too thick, you can add additional beef broth or water to reach your desired consistency. Alternatively, you can reduce the amount of flour used in the final thickening step.
- Is it possible to add other vegetables to the stew?
- Absolutely! You can add vegetables like peas, celery, or butternut squash to the stew. Just make sure to adjust the cooking time accordingly to ensure all vegetables are tender.
- How should I store leftovers, and can they be reheated?
- Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little water or broth since the stew can thicken as it cools.
Tips
- For an additional depth of flavor, consider adding Worcestershire sauce or beef broth instead of water, as suggested by some reviewers. This can enhance the taste and richness of the stew.
- If you find the stew too thick after reheating, simply add a bit of water or broth to reach your desired consistency. This prevents the stew from becoming overly pasty.
- To make the stew more colorful and nutritious, try substituting potatoes with peas, celery, or butternut squash. These vegetables add variety and a different texture to the dish.
- For a slightly different flavor profile, replace the salt in the flour mixture with Montreal Steak Seasoning. This can provide a unique twist and elevate the overall taste of the stew.
Equipment
- Slow Cooker – Essential for cooking the stew slowly over several hours.
- Large Skillet – For browning the beef and sautéing the onions.
- Plastic Bag – For coating the beef with flour and salt.
- Mixing Bowls – For combining ingredients such as the flour mixture and the onion soup mix.
