Absolutely nothing beats a steaming bowl of delicious beef stew to cozy up on a chilly day. Our Crockpot Beef Stew Recipe is a breeze to prepare, freeing up your day for more fun. Best part? This fuss-free version is wine-free, ensuring everyone can relish its goodness.
Ingredients
Rump roast or Chuck roast: They are affordable and have a good amount of intramuscular fat, which melts during slow cooking. This fat not only adds flavor but also contributes to the tenderness of the meat, making it perfect for long, slow braising in a stew. I snagged this rump roast one on sale for $2.99 per pound.
Salt is a natural flavor enhancer. It has the ability to amplify and accentuate the natural flavors of the ingredients in the stew, including the beef, vegetables, and herbs. Without salt, a stew may taste bland or lack depth.
Black pepper: In many beef stew recipes, there may be sweet ingredients like carrots, onions, or even a hint of sweetness from tomatoes. Black pepper can help balance this sweetness by introducing a contrasting element of mild heat and pungency.
Granulated garlic / Garlic powder imparts a rich and savory garlic flavor to the stew. This flavor complements the beef and other ingredients, contributing to the overall depth and complexity of the dish.
Unlike fresh garlic, which requires peeling, mincing, and sautéing, garlic powder is incredibly easy to incorporate. It saves time and effort in meal preparation, making it a convenient option for busy cooks.
Flour: The flour helps in achieving a rich, golden brown crust on the meat when it’s seared in hot oil or butter before being added to the stew. This browning process, known as the Maillard reaction, enhances the flavor of the meat by creating complex, savory compounds. I used all-purpose flour but any flour will work.
Beef stock: Beef stock can add essential nutrients and minerals to the stew, such as protein, collagen, and vitamins. These nutrients not only contribute to the flavor but also provide potential health benefits. I went all-in with a bone broth this time. But hey, a friendly word of warning: some of those brands are saltier than a pretzel at a comedy show!
Tomato paste is packed with umami, the fifth taste that brings a rich, savory depth to your stew. It complements the beef’s natural flavors, resulting in a more complex and satisfying taste.
Bay leaves release a subtle, earthy aroma during cooking, infusing your stew with a delightful fragrance that lures everyone to the kitchen. A word of caution – bay leaves should be removed before serving because they can be a choking hazard. Remember to count them in when you add them and count them out when you’re done with the stew. Safety first!
Italian seasoning is a blend of herbs like oregano, basil, thyme, rosemary, and sometimes garlic and red pepper flakes. These herbs introduce a medley of flavors to your stew, creating a more complex and enjoyable taste experience.
Carrots add a natural sweetness to the stew, which balances the richness and savory flavors of the meat and other ingredients. This sweet undertone enhances the overall taste. The vibrant orange hue of carrots adds visual appeal to your stew, making it look more appetizing. A colorful stew is often more inviting.
Potatoes are a quintessential comfort food. They add a warm, hearty element to the stew, making it a satisfying and fulfilling meal. As potatoes cook in the stew, they release natural starches, which can help thicken the sauce, giving your stew a luscious, velvety consistency.
Onions add a natural sweetness to the stew. This sweetness balances the richness of the meat and complements other savory elements, enhancing the overall flavor profile.
Instant mashed potatoes provide a reliable way to achieve the desired thickness in your stew. You can control the thickness by adding them gradually until you reach the right consistency.
Cooking instructions:
Once you’ve cut your roast into delectable bite-sized pieces, let’s jazz things up! Sprinkle on some salt, a dash of black pepper, and a generous pinch of granulated garlic. Give it all a good mix, ensuring the meat is coated in those flavorful seasonings.
Now, here’s the fun part. Toss in some flour to coat that meat – it’s like giving it a cozy flour blanket for its high-heat adventure. Make sure it’s evenly coated.
Now, sizzle up the meat in batches in a large pan cranked up to high heat. I did three batches in total. Small batches make the magic happen faster, giving your meat that beautiful golden brown hue.
Time to rock the crockpot! Add in beef broth, a can of tomato paste, a handful of bay leaves, and a sprinkle of Italian seasoning. Give ’em all a good whisking, making sure they’re playing nicely together. Now, invite the browned meat, carrots, potatoes, and your trusty onion to join the party.
Pop the lid on set it to high, and let the stew work its magic until the meat is tender. Mine took a cozy 8 hours – patience pays off!
Once that meat is melt-in-your-mouth tender, grab a spoon and skim off any extra oil from the stew’s surface. Taste the stew and tweak the seasoning if it needs a little more love – mine got a pinch more salt.
If you’re in the mood for a thicker stew, it’s potato flakes to the rescue! Just add ’em in, give everything a gentle stir, cover-up, and let it cook for 5 to 10 more minutes. Voilà, a heartwarming bowl of deliciousness is ready to be devoured!
How to thicken stew in the slow cooker without flour
Here’s my go-to move – potato flakes, the instant mashed potato kind. Sure, you can certainly do the whole roux thing with flour for that extra flavor and thickness, but let’s be real, we’re after speed here. Potato flakes are your speedy sidekick!
Toss in a few tablespoons of those potato flakes and give it a good stir. Let them mingle for about five minutes, and then give your stew a little taste test. If it’s not quite there in terms of thickness, go ahead and sprinkle in some more.
Now, if you’ve got cornstarch in your culinary arsenal, that’s another neat trick. Mix up a tablespoon of cornstarch with a tablespoon of cold water – that’s your secret thickening potion. Pour it into your stew, give it a good stir, and let it dance in there for about five minutes. Just remember, a little cornstarch goes a long way; too much, and you might end up with stew that’s, well, a bit like gelatin. So, tread lightly with that cornstarch magic!
Can you freeze beef stew with potatoes?
Yes, you can freeze beef stew with potatoes, but there are some important considerations to keep in mind to ensure the best results:
- Potato Texture: Potatoes can change in texture when frozen and then thawed. They may become slightly grainy or mealy due to the freezing process. To minimize this, consider using waxy potato varieties (like red or Yukon Gold potatoes) as they tend to hold up better during freezing.
- Cool Before Freezing: Allow the beef stew to cool to room temperature before freezing. Hot or warm food can raise the temperature inside your freezer and potentially affect other items stored there.
- Portion Control: Divide the stew into portions that you are likely to use in one go. This makes it easier to thaw and reheat only what you need, preventing repeated freezing and thawing of the same dish.
- Air-Tight Containers: Use air-tight containers or heavy-duty freezer bags to store the stew. Ensure you remove as much air as possible to prevent freezer burn.
- Leave Room for Expansion: When using containers, leave some headspace to accommodate the stew’s expansion as it freezes. In freezer bags, remove excess air before sealing.
- Labeling: Always label the containers or bags with the date of preparation to keep track of freshness and prevent long-term freezer storage.
- Thawing and Reheating: When you’re ready to enjoy your frozen beef stew, transfer it to the refrigerator to thaw slowly, which helps preserve texture and flavor. Reheat the stew on the stove or in a microwave, stirring gently to avoid breaking down the potatoes further.
While there may be some slight texture changes in the potatoes after freezing, the flavor and overall quality of the stew can remain quite good. Freezing beef stew with potatoes can be a convenient way to have a delicious, homemade meal on hand for future use.
Hey there, keto warriors! If you’re on the prowl for a keto beef stew recipe that’s as keto as a kangaroo with a calculator, guess what? I’ve got just the recipe to make your low-carb taste buds do a victory dance!
Ingredients
Beef
- 3 pounds Beef roast I used rump, chuck is great
- 1 teaspoon Granulated garlic
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 2 Tablespoons Flour
- 3 Tablespoons Olive oil
Crockpot
- 4 Cups Beef stock I used bone broth
- 6 oz Tomato paste 1 small can
- 2 each bay leaves
- 1 Tablespoon Italian seasoning
Vegetables
- 1 pound potatoes In big pieces
- 1 pound carrots
- 1/2 each onion diced
For Thickening
- 1/4 Cup Potato flakes Instant mashed potatoes
Instructions
Prepare meat
- Cut the roast into bite-sized pieces.3 pounds Beef roast
- Season the meat with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon granulated garlic and toss.1 teaspoon Granulated garlic, 1 teaspoon Salt, 1 teaspoon Pepper
- To the meat add 2 Tablespoons of flour and toss to coat the meat.2 Tablespoons Flour
- To a large pan on high heat add 1 Tablespoon of oil and add ⅓ of the meat. Brown the meat on most sides and remove from the pan. Add more oil and add half of the remaining meat and brown. Continue until all of the meat is browned.3 Tablespoons Olive oil
To the crockpot
- To the crock pot add 4 cups of beef broth, 1 6oz can of tomato paste, 2 bay leaves, and 1 Tablespoon of Italian seasoning. Whisk to combine.4 Cups Beef stock, 6 oz Tomato paste, 2 each bay leaves, 1 Tablespoon Italian seasoning
- Add the browned meat, carrots, potatoes, and onion to the crockpot.1 pound potatoes, 1 pound carrots, 1/2 each onion, 3 pounds Beef roast
- Cover and cook on high for 8 hours.
- Use a spoon to skim off excess oil from the top of the stew.
- Taste the stew and if needed adjust the seasoning.
- If a thicker stew is desired add potato flakes (instant mashed potatoes). Cover and cook for 5 to 10 minutes.1/4 Cup Potato flakes
- Time to serve and enjoy.
Never mind. Now I see it’s rump not Chuck.
Cook on HIGH for 8 hours? It will be way overcooked.