This is the last week of our Slow Cooker features. I’ve come to reaffirm my love of a slow cooker over this last month. The whole idea of plopping some ingredients in the pot in the morning and having all the work taken out around the supper hour is brilliant. Sure, it does take a little time in the morning, but the benefits at supper time are worth it.
This week I made a Slow Cooker Beef Stew recipe. Many recipes I’ve previously made required browning of the meat ahead of time. This one did not. Score. I’m all about less pans and less mess.
Beef Stew is naturally a hardy dish and fits into the fall/winter feeling perfectly. While we enjoyed our meal my husband mentioned how he feasted upon Dinty Moore Beef Stew during college. The very idea of canned beef stew is less than appetizing and with a slow cooker recipe likes this the canned options become obsolete.
- 2 pounds beef stew meat
- 1/4 cup all-purpose flour
- salt & pepper to taste
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 2 teaspoons Worcestershire sauce
- 1 onion, chopped
- 1 cup beef broth
- 1/2 cup beer or ale
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
- Place meat in slow cooker. 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, beer, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
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Do you have a slow cooker recipe you’d like to share? Add your link to the linky below.
I’m trying the stew tonight! I like that you used a little bit of beer for flavor. We’re looking forward to eating it!