Slow Cooker Beef Stew Recipe (2024)

FAQs

Can I put raw beef straight into a slow cooker? ›

Can you put meat straight into a slow cooker? Meat can be added directly unseared and not browned.

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.

Using the wrong cut of meat.

The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. Follow this tip: When choosing the best meat for beef stew, stick with using chuck meat.

Either will cook food in the same manner; the difference is in timing and attention. You can leave a slow cooker on low overnight or during the day while you're away ftom the house, something you can't do with a pot on top of the stove. It's very convenient, or at least it was in those far off, pre-lockdown days.

According to Southern Living's Test Kitchen Director Robby Melvin, there are several reasons why browning is worth the effort. "Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says.

While searing meat before slow cooking can enhance flavors by developing a caramelized crust, it's not strictly necessary. If you skip searing, the meat may lack some depth of flavor, but it will still cook and become tender in the slow cooker.

A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

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.

Vegetables that work well in a beef stew include Hardroots vegetable, carrots, potatoes, onions, celery, and parsnips. These vegetables add flavor and texture to the stew while complementing the richness of the beef. You can also consider adding mushrooms, turnips, or peas for variety.

Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.

Why are my carrots still hard in the slow cooker? ›

If you don't have enough liquid in the pot, the carrots won't cook evenly and may stay tough. Aim for at least a cup or two of liquid, enough to reach about a third of the way up on the ingredients.

Not cooked long enough: While slow cookers cook low and slow, carrots still need sufficient time to soften. Depending on the size and amount of carrots, they might need the full cook time or even a bit longer.

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

First of all, don't stir your stew! Once you get the ingredients into the slow cooker, set it and forget it — seriously! Second, you want to layer the ingredients. This isn't something you have to do with other cooking methods.

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. Thicken your stew properly.

It's also important to season your beef first and then add plenty of beef broth or another liquid a recipe for slow cooked beef calls for. The meat will make a little of its own juices, but cooking it without liquid may dry out your beef long before it's even fully-cooked, making for a not-so-appetizing dinner.

No, you don't have to brown lamb before slow cooking. The meat will still become moist and fall-off-the-bone tender. However, the slow cooker will never be hot enough to brown the meat, so if you decide to skip this step be aware that the finished dish may look paler than expected.

Pretty much every slow cooker recipe book says that you need to seal and brown your meat before adding it to your slow cooker, as well as frying off your onions, garlic and other ingredients.