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Slow-cooker beef stew. By Lulu Grimes. Preparation and cooking time. Prep: 20 mins Cook: 4 hrs 4 hrs on high or 8 hrs on low. Share on facebook.
Share on twitter. Share on pinterest. Email to a friend. I just found and made this recipe and it turned out SO delicious! Everything came out so tender and flavorful.
Love, love, love this stew. We had not the time to purchase fresh thyme. We also added 1 cup of mushrooms. Otherwise, the recipe was unchanged. She and I both agree that this is the best stew that we have ever tasted. So tender and flavorful. We are looking forward to enjoying the leftovers. Your recipe has been printed. Thanks, Tania! All of your reviewers seem to love it.
It was a LOT of work and the result was just meh. Wow I just made this and prep only took 20 minutes-very easy! And I added more vegetables and aromatics too.
Add your own special takes on it! Make sure the meat is caramelized! That is key to flavor. Herbs are the key to this recipe!
I used fresh thyme but, I also used dried Herbs de Provence and red pepper flakes! Try it again please! Making this for the first time today. I also threw in a scoop of coffee grounds before it went in the oven. Cooked it for 2. This was a huge hit with my family!!!
SO flavorful and delicious. Searing the meat was a fair amount of work but for me it was worth it to have my husband send his friends pictures of the stew telling them how good it was. Fabulous recipe! Added a cup of wine and stirred in peas after I pulled it out of the oven and let them warm on the stove while I warmed up a loaf of sourdough..
This has become a monthly staple of our dinners. If I go too long without making it, the family reminds me! When I took it out of the oven I lost some of the juice. What can I do later to add a bit of juice before serving? Made this stew. Very easy recipe 2 hours using oven after browning meat. Perfectly tender meat and vegetables. Nice gravy. Will make again. Thank you for sharing this awesome recipe. Omgosh this was delicious, so easy and such a hit with husband and kids!
Ahhhh so good thank you!! I add raw mushrooms to the pot sometimes before I put it in the oven and at the end I sometimes add peas. The ratios and cooking times are perfect as written. Wonderful recipe!! Thank you for sharing! We followed the recipe, but did add an extra carrot and extra potato … we subbed beef broth for the wine as the recipe suggested.
Our kids devoured this! They are 13 and 9, and our 13 yo is a very picky eater. We bought a crusty bread from the bakery and warmed it up to go with the stew. It was a perfect meal. We will absolutely have this again and again.
Living in Minnesota, we are always looking for comfort foods like this. It was perfect today because it was rainy and chilly outside! This is an easy to make classic beef stew recipe. Really fool-proof. Thanks for your thorough instructions and added tips! Happily I found this recipe and tried it today. I followed the recipe exactly and based on the photos I made it with mashed potatoes I usually make noodles as a side dish. Thank you for this recipe, it will become one that will be prepared often.
Thank you! I followed the recipe, except that I added 3 stalks of chopped celery, and about a teaspoon of fresh rosemary because it came with the herb packet I bought. Came out great! This is truly the best beef stew I have ever eaten. It is now my go to recipe if I want beef stew. It turns out delicious every time so long so long as I follow the recipe exactly.
To get the best sear on meat, bring the meat to room temperature and dry the meat thoroughly, season and sear. Awesome recipe for beef stew, building the flavors and slow cooking in the oven is the way to go. The best stew I ever had. I used one cup of beef broth and one cup of V8 juice and it was not too thick at all. And for the beef broth, I used beef protein powder and water. Just made today. No bay leaf, thyme or parsley- still delicious!! Added mushrooms.
My grandson has already called dibs on the little bit that was leftover! I will definitely be making this again!!! Thanks so much for sharing this recipe. Your email address will not be published. Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest Twitter. Pinterest Facebook Twitter Yummly Email.
They key to a beautiful sear is to leave it alone until beautifully browned — try not to flip the meat too soon. The main flavor booster ingredients are W orcestershire sauce, tomato paste, wine, and minced garlic. Herbs fresh thyme and bay leaves also add tons of flavor. Use fresh thyme. Dried thyme is just not the same. Use firm potatoes, such as Yukon gold or red potatoes.
Stay away from Russets since they break down and disintegrate easily. Nothing beats a warm and comforting bowl of beef stew during cold days. This hearty Dutch oven beef stew is flavor-packed and melt-in-your-mouth tender. The beef gravy is smooth and perfectly thick, and the potatoes and carrots are tender and filling. Course Main Course. Cuisine American. Keyword beef stew, classic beef stew, dutch oven beef stew, hearty beef stew. Prep Time 30 minutes. Cook Time 2 hours 15 minutes.
Freshly ground black pepper. Worcestershire sauce. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil.
Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil then reduce heat to a simmer. Cover and let simmer until beef is tender, 30 to 45 minutes. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. Remove bay leaves.
Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
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