December 26, 2010 by Flora Dawn
Stew is a perfect slow cooker meal. It’s great for a busy day, and this version is super easy and doesn’t even require browning the meat first.
Personally, I think the more vegetables the better in beef stew, so I have been known to throw in any leftover veggies or whatever might be residing in the crisper drawer of my fridge.
I have started to use arrowroot starch/flour in dishes like this, where you are apt to re-heat. I find that the texture remains much nicer than cornstarch or potato starch during the re-heating process, but if you don’t have arrowroot on hand, another starch will do.
I think cut up chuck roast is probably the best choice for beef stew, but I often use stew meat or a cheaper roast that I have cut into small pieces. It’s the beauty of a stew, even the less expensive cuts will yield tasty, tender results.
And like most stews and soups, this actually tastes better the next day.
Slow Cooker Beef Stew
Arrowroot flour/starch is really expensive down the spice aisle, so I buy in a larger package from Bob’s Red Mill (looks like this).
- 2 pounds beef stew meat, cut into about 1 inch cubes
- 1 TB arrow root flour/starch
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 1 clove garlic, minced
- 1 bay leaf
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups broth (I dislike canned beef broth, so I use chicken or vegetable)
- 3 potatoes, peeled and largely chopped
- 4 carrots, peeled and largely chopped
- 1 stalk celery, chopped
- frozen or leftover peas, carrots, etc, optional
- Place meat in slow cooker. Pour arrow root, salt and pepper over meat and stir to coat. Add garlic, bay leaf, paprika, Worcestershire sauce, onion, broth, potatoes, carrots, and celery. Cover and cook on low for 10-12 hours or high for 4-6 hours. If adding leftover or canned vegetables (such as peas or corn), do so during the last 15-20 minutes of cooking time, just to heat thoroughly.