Why Do You Brown the Beef Before Adding it to the Slow Cooker?

Searing off the beef caramelizes some of its natural sugars. This creates deeper, richer, more beefy flavor than if you had just thrown the raw meat into the pot. It's also a good idea to brown the stew meat in a skillet. By using a skillet, which is shallower than a stew pot or dutch oven, you allow plenty of room for moisture evaporation, so you get a good sear quickly.

I Don't Have V-8 juice. Can I use something else?

Of course. The V-8 juice is a personal preference that adds extra nutrition and flavor. The acidity of the tomatoes in it also helps with tenderizing the meat. Substitute more beef broth if you prefer. You could also add a 14.5 oz. can of crushed tomatoes or tomato sauce, in place of the V-8, too. Just be aware that those substitutions will create a different flavor profile than the one I'm creating with this recipe.

Do I have to Use So Many Herbs?

I'll be the first to admit that I may have more herbs in my pantry than the average person. But, I think most of the ones I include in this recipe are common and used in so many other really good recipes. I would encourage you to try this recipe just as written for the best flavor. That being said, I get it if you decide to change or omit some of the herbs to accommodate what you have on hand. Just understand that these were selected for the layers of flavor they add to the stew and the way they complement the beef. Altering them WILL change the flavor profile I created. You'll be making a different recipe.

How Do I Know When the Slow Cooker Beef Stew is Done?

I allow my homemade beef stew to cook for a full 6-8 hours on low heat in my slow cooker. This provides the deepest flavor and most tender beef. The meat and vegetables will be fork tender when you finally lift the lid.

Slow Cooker Beef Stew

Description

Seared chunks of tender beef, baby potatoes & carrots in a rich, savory and herbaceous broth make Slow Cooker Beef Stew a comfort food classic. It’s an economical and crazy delicious meal! Serve it with a green salad and some homemade biscuits.

Ingredients

Units Scale

2.5 lb chuck roast, cut into 1 1/2″ cubes
3 Tablespoons avocado oil
salt and pepper, to taste
3 lbs. baby potatoes, halved
1 lb. baby carrots
2 red onions, minced
6 cups beef broth
2 cups V-8
2 Tablespoons Worcestershire
2 Tablespoons beef base (like Better than Bouillon)
2 Tablespoons minced garlic
3 Tablespoons dried parsley
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon celery seed
3 bay leaves
1/4 cup cornstarch
1/2 cup COLD water

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Instructions

Cut your chuck roast into bite-size cubes.
Pat the meat cubes dry with a paper towel (moisture inhibits browning) before attempting to brown them.
Heat the oil to medium high in a skillet and brown the meat in batches, so you have plenty of room to allow moisture evaporation and achieve good browning. And, for maximum flavor, I’m talking about BROWNing, here. No grey or pale beef. You want deep brown color that shows caramelization has happened. It’s called the Maillard reaction. It’s the chemical reaction that happens between the amino acids and sugars in the meat when you heat them. And that reaction creates flavor.
Place the browned meat into an 8 quart slow cooker (smaller won’t be big enough) along with the halved potatoes, baby carrots and minced onion. Stir the meat and veggies to evenly distribute them throughout the mixture.
Add the Worcestershire, beef base and all the herbs.
Now add the liquids. Pour the beef stock and V‑8 over the meat and vegetables, into the slow cooker. It will be VERY full.
Put the lid on the slow cooker and set to low.
Cook the beef stew on low for 6 to 8 hours or until the meat and vegetables are fork tender.
Whisk the cornstarch and COLD water together in a measuring cup. The water must be very cold or the cornstarch will make lumps in your stew. Whisk until all the cornstarch has dissolved into the water.
Pour the cornstarch slurry into the slow cooker, stirring until it is distributed evenly throughout the stew.
Turn the slow cooker to high and allow the stew to continue cooking and thicken for about 15 minutes.
Serve.

Prep Time: 10 min
Cook Time: 6 hours
Category: Soup, Stew, Main Dish
Method: slow cooker
Cuisine: American

Description

Ingredients

Instructions

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