Slow Cooker Hearty Beef Stew

From Cover and Bake

Why this recipe works:

First we focused on which cut of beef would work best in our slow- cooker beef stew recipe, ruling out top and bottom round because of their leanness, and prepackaged beef chunks because their irregular shapes made for inconsistent results. We chose chuck roast because it was flavorful,… read more

First we focused on which cut of beef would work best in our slow- cooker beef stew recipe, ruling out top and bottom round because of their leanness, and prepackaged beef chunks because their irregular shapes made for inconsistent results. We chose chuck roast because it was flavorful, tender, and juicy, and we cut it into chunks ourselves. While we recognize that slow-cooker stew recipes are meant to be easier to prepare and more convenient, searing the meat is a key step vital to the quality of the stew. It takes only minutes (and can be done the night before) and builds the flavor foundation of the stew by leaving caramelized bits on the skillet bottom that can be incorporated into the stew by a quick deglazing with broth or wine.

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Serves 6 to 8

To keep the potatoes from falling apart during the long cooking time, put them into the slow cooker whole and nestle them around the edges of the cooker, where the heating coils reside. This recipe takes 9 to 10 hours on the slow cooker's low setting or 6 to 7 hours on its high setting.

Ingredients

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