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Slow Cooker Beef Stew

Oct 7, 2019 · Leave a Comment

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Hearty and full of subtle flavor with tender beef cubes made soft from hours of slow cooking. Slow cooker beef stew is a set it and forget it type meal. Just throw a bunch of ingredients into a slow cooker and let them do their thang.

It might not feel like it, but autumn is technically in session and this is a great stew for it!

Slow Cooker Beef Stew: The breakdown

Beef : Use any cut of boneless beef cubes like stew meat or chuck. Don’t bother with an expensive cut of meat because the slow cooking process will break down even the toughest cuts. Brown the beef in hot olive oil before slow cooking. This adds a lot of flavor, but if you really want to you can skip this step.

Veggies: With a stew, you want sturdy veggies that hold up to being cooked for so long. Therefore, I used carrots, celery, and baby potatoes. Leave the skin on the potatoes to make this even easier, after thoroughly washing them. To substitute with regular sized potatoes, cut them into 1.5 inch chunks.

Liquid and Flavoring: Worcestershire sauce, tomato paste and balsamic vinegar are added for flavor. The meat gets cooked in a beef broth resulting in a deeper flavor. I don’t even bother preparing broth from the bouillon  cubes. Pour hot water over the pan ingredients and crumble the bouillon cubes on top. Voila! Instant beef broth.

Dried herbs and paprika round this out. Dissolve cornstarch into a little of the broth and add back to the stew to cook further and thicken it.

Can I make this without a slow cooker?

You absolutely can! Here’s how. Place all the ingredients (browned beef, onions and garlic, liquid ingredients and herbs) EXCEPT the carrots, potatoes, and celery. into an oven safe casserole dish. A Dutch oven would work perfectly here. Cook the dish covered in a 325 F oven for two hours, then add the chopped vegetables, return to the oven and cook for a further hour. Vegetables and beef should be tender.

Storing leftover beef stew:

This is even better the next day. All the flavor deepens significantly. Store the beef stew tightly covered in the fridge for 3-4 days. Heat up leftovers in the microwave, a 180C oven or on the stove over medium heat.

It also freezes very well in a freezer safe container for up to 3 months. Thaw the day before using and reheat in a 180 C oven or on the stove over medium heat.

Slow Cooker Beef Stew

Tender beef cubes in a warm flavorful stew with potatoes, carrots, and celery made easy in a slow cooker.
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Course: Main Course
Cuisine: American
Keyword: beef, slow cooker, healthy, bbq
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8 people
Calories: 236kcal
Author: Farah Abumaizar

Ingredients

  • 2 tbsp olive oil
  • 1 kg stew beef, cut into 1.5 inch cubes 2 lbs
  • salt and pepper
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 4 large carrots, sliced diagonally into 1/2 inch thick slices
  • 500 g baby potatoes, quartered 1 lb
  • 2 stalks celery, sliced into 1/2 inch slices
  • 1.5 beef bouillon cubes
  • 3 cups hot water
  • 1/2 tsp dried parsley
  • 1/2 tsp dried mixed herbs
  • 1 tsp dried thyme or oregano
  • 1 tsp paprika
  • 2 tsp cornstarch (cornflour)

Instructions

  • Pat dry the beef cubes and sprinkle with salt and pepper.
  • In a large skillet, heat the olive oil over medium high heat. Once very hot, add the beef cubes to the skillet and brown in two batches, about 5 minutes each batch, turning the cubes over halfway through. Place the beef cubes in the slow cooker.
  • To the same skillet, reduce heat to medium, add the diced onion and garlic and balsamic vinegar, cooking until onions have softened about 5 minutes. Add in the tomato paste and cook for just another minute, then add this mixture to the slow cooker.
  • Add the carrots, potatoes, celery to the slow cooker. Crumble the beef bouillon cubes on top of the vegetables and add the hot water. Add the dried parsley, dried herbs, thyme or oregano, and paprika. Stir the ingredients in the slow cooker to evenly distribute.
  • Cook on low heat for 7-8 hours or high heat for 3-4 hours. Once beef cubes are tender and can easily be cut apart with a fork, it's ready. To thicken the stew, remove a few tablespoons of the liquid from the slow cooker to a small bowl, add the cornstarch and mix until a paste forms, then return the cornstarch paste to the bowl of the slow cooker. Cook for another 10-20 minutes.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 236kcal

If you liked this, you might like:

Slow Cooker Pulled BBQ Beef

Slow Cooker Beef Chili

or

Slow Cooker Lamb Shanks

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Main Meals, Recipes beef, slow cooker

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everylittlecrumb

Farah Abu Maizar | Food Lover
Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
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How I spend a lot of my weekends😂. Nothing like How I spend a lot of my weekends😂. Nothing like a big bowl of cookie dough to say weekend mode on! Are you like me and end up eating more dough than actual cookies? My foolproof recipe I use and post time and time again 👇🏼(and often double the batch so I can store some in the freezer!)

Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
-Using a wooden spoon or spatula, mix in chocolate chips or chunks until just combined. Place bowl of dough in fridge for at least 30 minutes to chill.
-While dough is chilling, heat oven to 180 C (350F). Portion dough out into heaped 1 tbsp-2 tbsp sized dough pieces on parchment paper lined baking sheets. 
-Bake for 11-12 minutes or until golden brown on the edges but still soft in the center. Cool until cookies firm up, then enjoy, still warm.
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#chocolatecake #cookiemonster #cakestagram #cakephotos #layercake #chocolate #weekendbaking #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #chocolatechips #delish #foodfluffer #damnthatsdelish #cookiedough #chocatechipcookies #bakes #bakestagram #doughbowl #chocolatechips #hersheys
Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

I’ve partnered with @kilosamak to produce a few recipes with their quality seafood- I’ve tried several of their items and genuinely loved them all! They deliver seafood straight to your door for you to enjoy and cook at home. Takes all the guesswork out of trying to choose and clean fish yourself, perfect solution for someone like me who loves seafood but isn’t so great at prepping it! Check out their Instagram page on how to order, or head to the link in my bio.

This salmon has a smoky slightly sweet rub, is baked in the oven for ultimate ease, and gets piled on to rice and topped with an easy, addictive, zingy mango and avocado salsa. Adapted from @pinchofyum , I’ll make this again and again!

Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
- Make the salsa by mixing together all the salsa ingredients and placing bowl in fridge while you make the salmon.
- Heat oven to 240C, and line a baking sheet with parchment paper. 
-Mix together all the ingredients for the salmon rub, and rub thoroughly all over the salmon, both sides.
- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
Have you tried this pasta yet? Save this for your Have you tried this pasta yet? Save this for your next weeknight meal! Saucy macarona iltaybeen, can’t get much more comforting.  Adapted from @jedir3waish , makes for an easy delicious main that’ll make your family including kids very happy! Can find a step by step linked bio, or at https://everylittlecrumb.com/macarona/ , or in my story!

INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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#chocolatecake #magnoliabakery #cakestagram #cakephotos #layercake #chocolate #ganache #foodblog #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #tiramisu #birthdaytreat #dessertbae #dessertoftheday #scoop #foodstyling #foodstylingandphotography
Easiest at home crusty bread with a great open cru Easiest at home crusty bread with a great open crumb texture. It’s the no knead bread from @breadin5 and has yet to fail me. Check my story for the step by step, and swipe for a video reveal.

Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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#damnthatsdelish #foodfluffer #thebakefeed #feedfeed #tastingtable #forthemaking #BHGfood #foodblogfeed #bakedfromscratch #bakinglove #f52grams #foodbloggerpro #bakersofinstagram #TOHfoodie #foodphotography #canonphotos #bread #instayummy #kitchn #huffposttaste #food #dough #foodie #nokneadbread #homemadebread #doughter
Good morning! With dine in still closed in Saudi, Good morning! With dine in still closed in Saudi, Friday pancakes are fast becoming a tradition. And honestly, I don’t think I’ve had better pancakes at any restaurant recently! The easiest, fluffiest diner style pancakes are a huge hit in our family, find the recipe below adapted from @allrecipes . I like to barely warm the oven (110C or so) and keep the finished pancakes in a pan in the oven until I’m done with all the batter so they stay warm and perfect 👌🏼.

Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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