Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag.
Add chopped onion to beef to sauté and soften. Mix beef broth (I used Swanson's Certified Organic in aseptic carton) with 1 Tablespoon Worcestershire and ½ cup red wine.
Pour into hot skillet to deg laze, then pour over beef and onions in cooker. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beefsteak Seasoning.
Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.
09/25/2008 I have been making this stew for almost 3 years and wanted to review it again. Although I'm sure Corinne's suggestions are good, what I like most about this recipe is the simplicity of preparation...no browning the beef.
The next week, I made the stew following the exact recipe (minus the celery, since I didn't have any); and I must say that the stew turned out EVEN BETTER when following the exact recipe. Next time I make this you can bet I will follow the recipe EXACTLY AS WRITTEN.
09/29/2008 I don't understand why Corrine doesn't just post her own recipe for beef stew. The point is to review the given recipe, not list a million changes to it.
01/14/2012 An excellent and easy stew recipe. I make minimal changes (I like parsnips, so I add three chopped in place of celery, and I add a little more broth because I like more gravy), but that's about it.
I'm as guilty of changing recipes to suit my tastes and pantry as much as anyone, but at least tell us that you've made the original recipe as written before doing your million-and-one changes! 03/19/2006 I made similar adjustments to previous raters.
I dredged the beef in flour/salt/pepper and pan friend until browned in olive oil before adding to the slow cooker. Then I added some butter and onion to the pan and cooked until softened.
Next I deg lazed the pan with some broth being sure to scrape up the yummy bits. In total, I used 2 10 oz cans of beef broth.
The flavor and consistency were wonderful, and just as good the next day. Increase flour to 1/3 cup and substitute seasoned salt for regular salt.
Mix beef broth with 1 Tablespoon Worcestershire and ½ cup red wine. Pour into hot skillet to deg laze, then pour over beef and onions in cooker.
Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beefsteak Seasoning. I make it all the time and my family loves it.
1-1/2 pounds potatoes, peeled and cubed 6 medium carrots, cut into 1-inch lengths 1 medium onion, coarsely chopped 3 celery ribs, coarsely chopped 3 tablespoons all-purpose flour 1-1/2 pounds beef stew meat, cut into 1-inch cubes 3 tablespoons canola oil 1 can (14-1/2 ounces) diced tomatoes, untrained 1 can (14-1/2 ounces) beef broth 1 teaspoon ground mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 1/2 teaspoon browning sauce, optional Minced fresh thyme Add stew meat; turn to coat evenly.
In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender.
Searing or browning the meat also helps to lock in the juices to keep it from drying out. Beef that has been dredged in flour before browning aids in thickening the stew as well.
If serving is delayed, switch your slow cooker to warm until you're ready to eat. The tougher cuts of meat used for stew need to cook low and slow to break down and tenderize.
Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article. Add the beef and cook undisturbed until it begins to brown, about 3 minutes.
Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker ; add the potatoes, mushrooms, carrots and onions and stir to combine.
Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
Pour the gravy into the slow cooker, cover and cook on low for 8 hours. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
The meat is SO TENDER and the stew is rich, chunky and hearty! I just ate this piping hot bowl of comforting stew with the AC on my face.
2 tablespoons olive oil 2 pounds stew meat, cut into 1-inch cubes Kosher salt and freshly ground black pepper, to taste 1 pound baby red potatoes, quartered 4 carrots, cut diagonally into 1/2-inch-thick slices 1 onion, diced 3 cloves garlic, minced 3 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon smoked paprika 1 teaspoon caraway seeds, optional 2 bay leaves 1/4 cup all-purpose flour 2 tablespoons chopped fresh parsley leaves Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
In a small bowl, whisk together flour and 1/2 cup stew broth. Cover and cook on high heat for an additional 30 minutes, or until thickened.