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Ultimate Slow Cooker Beef Stew

We made this stew with some of our farm’s home-grown beef.  We had On the Road Custom Cutting, of Kerkhoven process our animals onsite.  Thad did a great job.  The stew meat was so tender.

This stew is made with stew meat, Yukon potatoes and carrots for a rich beef stew that is perfect for the cold weather.

  • Yield- 8 Servings
  • Prep Time- 20 minutes
  • Cook Time- 8 hours
  • Total Time- 8 hours 20 minutes

 Ingredients

  • 1 pound Prairies Edge Farm‘s stew meat
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion , chopped
  • 4 carrots , peeled and cut into 2 inch chunks
  • 2 stalks celery, chopped
  • 4 Yukon potatoes , cut into 2 inch chunks
  • 4 cups beef broth *
  • 1/4 cup tomato paste
  • 1 dried bay leaf
  • 1 teaspoon thyme
  • 4 cloves garlic , minced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons unsalted butter , melted
  • 2 tablespoons flour

Instructions

  1. Preheat a large skillet or aluminum slow cooker insert on high heat.
  2. Season the beef with half the salt and all the pepper.
  3. Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side.
  4. Remove the beef from the pan and add in the onions.
  5. Add the beef to the slow cooker.
  6. Cook the onions for 3 minutes, stir then cook another 3 minutes.
  7. Into the slow cooker add the onions, carrots, celery potatoes, broth, second half of the salt, tomato paste, bay leaf, thyme, garlic and Worcestershire sauce.
  8. Stir all the ingredients until well mixed and cook on low for 7 hours.
  9. In a small bowl mix the butter and flour and add it to the slow cooker and stir.
  10. Cook an additional hour or until thickened.

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