I've tried many different recipes for beef stew over the years. I've tried recipes in the slow cooker, recipes on the stove-top and recipes in the oven. I really like the slow cooker recipes the best because the stew cooks for longer and meat becomes so tender. I took some favorite elements from a couple other recipes and made up my very own beef stew recipe. I told my husband that I was combining about three different recipes to make dinner that night and he replied, "That sounds about right for you." I'm always combining recipes and customizing them.
Cheddar-Thyme Flaky Biscuits from allrecipes.com. It was a perfect match to the herbs in the stew. We also enjoy eating plain biscuits with butter and honey or jam. I hope you enjoy the warm meaty goodness of this stew, the best ever!
The Best Slow Cooker Beef Stew Ever
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
1/2 cup red wine (I used Cabernet Sauvignon)
4 cups (32 oz.) beef broth
1 1/2 lb. red potatoes, cubed (unpeeled)
1/2 lb. carrots, coarsely chopped
6 stalks celery, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried, crushed rosemary
1/2 tsp. dried thyme
1/4 cup water
2 Tbsp. flour
- Place beef, 2 Tbsp. flour and salt and pepper in large resealable bag. Shake to coat beef. Heat olive oil in a large skillet over medium-high. Add beef and stir to brown evenly. Transfer beef to slow cooker and return skillet to heat. Deglaze pan by adding the wine and scraping up the browned bits. Pour this into the slow cooker as well.
- To the slow cooker, also add the beef broth, the potatoes, carrots, celery, onion, garlic, parsley, rosemary and thyme. Stir well. Cook on high for 4 to 6 hours or on low for 10 to 12 hours.
- 30 minutes before serving, combine the 1/4 cup water and 2 Tbsp. flour in a small bowl and gradually add to the stew while stirring. Cook for 30 minutes on high. Serve.