With the temperatures getting colder, we want more and more to eat good comfort food.
This slow cooker beef stew recipe is a timeless classic, but especially a fall staple. No one can resist their delicious boiled vegetables and tender beef cubes!
Ingredients
- 2 lbs stewing beef, cut into 2 inch cubes
- 1 to 2 teaspoons of sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon and 1/2 of Italian seasoning
- 1/3 cup of flour
- Cooking oil
- 1 medium onion, roughly sliced
- 3 to 4 garlic cloves, minced
- 6 tablespoons of tomato paste
- 2 tablespoons of balsamic vinegar
- 4 medium russet potatoes, peeled and sliced into 1-inch pieces
- 1 large sweet potato, peeled and sliced into 1-inch pieces
- 3 medium carrots, peeled and sliced
- 2 stalks of celery, chopped
- 1 to 2 teaspoons of Worcestershire sauce
- 1 bay leaf
- 4-5 cups low-sodium homemade or store-bought beef broth
- 1 to 2 tablespoons freshly chopped parsley, for garnish
- 1 to 2 star anise (optional, but adds a lot of flavor)
- Salt and pepper, to taste
How to cook beef in slow cooker
In a large Ziploc bag, combine flour, salt, pepper, onion powder and 1/2 teaspoon Italian seasoning. Add the meat and toss to coat the beef well.
Set slow cooker to Sauté, add cooking oil and cook meat on all sides, rare. Be careful not to overfill the slow cooker at once; it is worth dividing the meat into several portions. Transfer the meat to a large plate.
Cook the onion and garlic for a minute or two in the slow cooker, and then add the balsamic vinegar and tomato paste. Cook for about 1 minute.
Return the meat to the slow cooker and add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, remaining Italian seasoning (i.e. 2 teaspoons), bay leaf, and beef broth. Toss to combine well. If the liquid does not completely cover the mixture, add water.
Cover and cook for 20 minutes on high pressure. Then, let stand uncovered for at least 15 minutes, adjust the seasoning, remove the star anise and serve hot, sprinkling with parsley, to taste.
Trisha Yearwood Slow Cooker Recipes
Equipment
- Slow cooker
Ingredients
- 2 lbs stewing beef, cut into 2 inch cubes
- 1 to 2 teaspoons of sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon and 1/2 of Italian seasoning
- 1/3 cup of flour
- Cooking oil
- 1 medium onion, roughly sliced
- 3 to 4 garlic cloves, minced
- 6 tablespoons of tomato paste
- 2 tablespoons of balsamic vinegar
- 4 medium russet potatoes, peeled and sliced into 1-inchpieces
- 1 large sweet potato, peeled and sliced into 1-inch pieces
- 3 medium carrots, peeled and sliced
- 2 stalks of celery, chopped
- 1 to 2 teaspoons of Worcestershire sauce
- 1 bay leaf
- 4-5 cups low-sodium homemade or store-bought beef broth
- 1 to 2 tablespoons freshly chopped parsley, for garnish
- 1 to 2 star anise (optional, but adds a lot of flavor)
- Salt and pepper, to taste
Instructions
- In a large Ziploc bag, combine flour, salt, pepper, onion powder and 1/2 teaspoon Italian seasoning. Add the meat and toss to coat thebeef well.
- Set slow cooker to Sauté, add cooking oil and cook meat onall sides, rare. Be careful not to overfill the slow cooker at once; it isworth dividing the meat into several portions. Transfer the meat to a largeplate.
- Cook the onion and garlic for a minute or two in the slow cooker, and then add the balsamic vinegar and tomato paste. Cook for about 1minute.
- Return the meat to the slow cooker and add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, remaining Italian seasoning (i.e. 2 teaspoons), bay leaf, and beef broth. Toss to combine well. If the liquid does not completely cover the mixture, add water.
- Cover and cook for 20 minutes on high pressure. Then, let stand uncovered for at least 15 minutes, adjust the seasoning, remove the staranise and serve hot, sprinkling with parsley, to taste.
