Crock Pot Beef Stew Recipe | Savory Nothings (2024)

FAQs

Do you have to brown stew meat before putting it in the crock pot? ›

Browning Is Better

Slow cooker recipes don't always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so. If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish.

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

Cook it on low.

While many slow cooker recipes can be made on high for 3-4 hours, I highly recommend cooking this beef stew on low for the full 7-8 hours. This will ensure that the beef gets nice and tender.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

It's not gonna really affect the taste per say. But browning the meat 1st, creates a crust on the meat that will inturn seal in flavors of the meat, especially when it's being stewed. It makes it extra delicious. You'll have greyish tender meat in your stew that is lacking in flavor.

What searing or browning your soon-to-be-slow-cooked meat will do is speed up the cooking time and can give it a nice caramelized flavor. "The caramelized surface of the meat will lend rich flavor and color to the finished dish," Southern Living test kitchen director Robby Melvin said.

But the liquid itself should not be thick in the same way that gravy is thick. So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

The best beef stews are made with the right cut of meat, like chuck roast, brisket or round. Leaner cuts (which are good for the grill) lack the connective tissue that turns into gelatin as it cooks. That keeps the meat juicy and tender while also thicken and enriching the stew.

Yes! that is one of the best way to cook meats! Put in some raw beef brisket, leave it in for the 6+ hours, and once it is ready…it is so tender! Slow cookers are so great as you can just throw everything in and no need to worry about it.

Can I use chicken broth instead of beef broth? ›

Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.

If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!

Potato starch naturally thickens soups and stews and can be a gluten-free option if you're looking to make a gluten-free stew. Add cubed potatoes to the stew to absorb excess liquid, or add potato flakes, mashed potatoes, or a potato purée to thicken your stew.

Since you're adding tomatoes, use tomato paste instead of tomato juice and diced tomatoes — that will help thicken the mixture and create a deeper color. Also, I suggest adding a little flour-water mixture 30 minutes before serving, to make sure the sauce reaches a gravy-like consistency.

Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy. Use cornstarch to thicken your stew towards the end of cooking, as cooking it for a long time can break down the starch and your stew will thin out again.

Yes! that is one of the best way to cook meats! Put in some raw beef brisket, leave it in for the 6+ hours, and once it is ready…it is so tender! Slow cookers are so great as you can just throw everything in and no need to worry about it.

You should never throw your raw cubes of beef into the stew pot. You must sear the cubes first in a pan to brown them and begin building that rich flavor. It's important not to brown them too lightly—sear them until there's a dark crust on each side of the meat cubes.

I would sear it like meat for any other recipe - saute pan or skillet, very hot, a little oil, and brown the meat on all sides, then put the meat into the slow cooker.

Everyone's favorite cozy beef stew made in the crockpot! The meat is SO TENDER and the stew is rich, chunky + hearty! There is truly nothing more comforting than a hearty beef stew on a cold, cold night. And it's even better when it's been simmering low and slow in your crockpot for the last 7-8 hours.