Make Beef Stew in a Crock Pot

Beef stew is best cooked over low heat for a long period of time, making it a perfect candidate for crock pot cooking. Traditional beef stews are made from cuts of beef like chuck roast, but you can also make a slow-cooked beef stew using meatballs formed with ground beef. Keep reading for more information about cooking various types of beef stew in your crock pot.

Ingredients

Traditional Beef Stew

Makes 6 servings

• 2 Tbsp (30 ml) vegetable oil
• 2 lb (900 g) beef stew meat, cut into 1-in (2.5-cm) cubes
• 1/4 cup (60 ml) all-purpose flour
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups (375 ml) beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 celery stalk, chopped

Irish Beef Stew

Makes 4 to 6 servings

• 2 lb (900 g) russet potatoes, cut into 1/2-in (1.25-cm) cubes
• 2 lb (900 g) baby red potatoes, cut into 1/2-in (1.25-cm) cubes
• 4 celery stalks, chopped
• 4 to 5 carrots, cut into 1/2-in (1.25-cm) pieces
• 1 medium onion, chopped
• 2 Tbsp (30 ml) olive oil
• 2 lb (900 g) beef stew meat, cut into 1-in (2.5-cm) pieces
• 3 cloves garlic, minced
• 2 Tbsp (30 ml) butter
• 2 cups (500 ml) beef broth
• 3/4 cup (175 ml) red wine
• 3/4 cup (175 ml) Irish beer
• 2 Tbsp (30 ml) tomato paste
• 1 Tbsp (15 ml) white sugar
• 1 Tbsp (15 ml) soy sauce
• 1/2 Tbsp (7.5 ml) dried thyme
• 2 bay leaves
• 1 Tbsp (15 ml) cornstarch
• 1 Tbsp (15 ml) water
• Salt and ground black pepper, to taste

Meatball Beef Stew

Makes 4 servings

• 1 lb (450 g) lean ground beef
• 1 1/2 tsp (7.5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 4 medium potatoes, cut into 1-in (2.5-cm) pieces
• 4 medium carrots, cut into 1/2-in (1.25-cm) pieces
• 1 large onion, chopped
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) ketchup
• 1 1/2 tsp (7.5 ml) cider vinegar
• 1/2 tsp (2.5 ml) dried basil

Steps

Traditional Beef Stew

1. Heat the oil in a large skillet. Pour the oil into a large skillet and heat on the stove over medium-high heat. Meanwhile, make sure that your beef and vegetables are already prepared.
   • The beef should be cut into 1-in (2.5-cm) cubes. You can usually find pre-cut beef stew meat in the butcher's department at the grocery store, but if not, you can trim and cut a chuck roast or bottom round cut.
   • The garlic clove should be minced. If using pre-minced garlic, use 1/2 tsp (2.5 ml). If using garlic powder, use 1/8 tsp (0.625 ml).
   • The onion and celery should be roughly chopped.
   • You can use 3 large baking potatoes or 6 to 9 baby potatoes.
   • Use 4 standard carrots or 2 cups (500 ml) baby carrots.
2. Coat the beef with flour, salt, and pepper. Mix the flour, salt, and pepper in a large bowl. Add the beef to the mixture and toss to coat.
   • Make sure that the flour, salt, and pepper are thoroughly combined before adding the beef.
   • Stir the beef well so that all sides of each piece are covered. You should have little to no flour left once done.
   • Coating the beef in flour allows the beef to brown better and also makes the finished stew thicker.
3. Brown the beef. Transfer the coated beef to the hot oil in your skillet. Cook for several minutes, uncovered, stirring frequently until all sides are browned.
   • Browning the beef is only optional, so you can skip this step if you are short on time. Most cooks prefer to brown the beef, though, because doing so creates a more complex taste. Moreover, browning the beef prevents grease from causing the meat to clump together in your crock pot.
4. Place all the beef stew ingredients in the slow cooker. Transfer the beef to the crock pot. Layer the potatoes, carrots, onion, celery, and garlic on top. Add the bay leaf, paprika, and Worcestershire sauce, then pour the beef broth over everything.
   • The exact order of ingredients does not matter much, but for best results, the beef, potatoes, and carrots should make up the bottom three layers since these ingredients require the most heat to cook through. Note that the heating element of the crock pot is located on the bottom of the device.
5. Cook on Low for 10 to 12 hours. You could also cook the stew on High for 4 to 6 hours.
   • Keep the crock pot covered as the stew cooks. A slow cooker needs to build up heat in order to cook properly, and the heat will be unable to build up if the lid is kept off or removed during the cooking process.
6. Serve hot. Remove the bay leaf when done and ladle the warm stew into serving bowls.
   • Keep the slow cooker on a Low or Warm setting until everyone has been served.

Irish Beef Stew

1. Heat the oil in a large skillet. Pour the olive oil into a large, heavy skillet and heat on the stove using medium to medium-high heat.
   • You need a hot skillet in order to brown the beef and create the sauce.
2. Layer the vegetables in your crock pot. Place the cubed potatoes on the bottom, followed by the carrots, celery, and onion.
   • The potatoes should be peeled, rinsed, and cut. The remaining vegetables should also be cleaned and cut.
3. Season the beef. Sprinkle the beef with a dash of salt and pepper.
   • Rinse the beef and pat it dry before seasoning it.
   • You can purchase pre-cut beef from the butcher's department at most grocery stores. Alternatively, you could cut a whole chuck roast or bottom round cut into 1-in (2.5-cm) pieces.
4. Brown the beef. Place the beef in the skillet of hot oil and cook, uncovered, until browned on all sides.
   • This should take about 5 to 7 minutes. Stir the beef frequently so that all sides are browned.
   • The beef does not need to be browned beforehand, but doing so creates a more complex flavor and prevents the grease from causing it to clump up in the crock pot later on.
5. Cook the garlic. Add the garlic to the hot pan and cook for 1 minute until fragrant.
   • If using pre-minced garlic, use 1 1/2 tsp (7.5 ml). If using garlic powder, use about 1/2 tsp (2.5 ml).
   • Do not let the garlic burn.
6. Place the beef in your crock pot. Transfer the contents of the skillet to the slow cooker, including both the beef and garlic.
   • Make sure that the beef is on top of the vegetables. You do not need to stir the beef and vegetables together.
7. Create the stew sauce. Add the butter to the skillet and let it melt. Also add the beef broth, red wine, beer, tomato paste, sugar, soy sauce, and thyme. Boil for 2 minutes and let simmer an additional 10 minutes.
   • Use a wooden spoon to stir the ingredients together, scraping the bottom of the pan, as well. The liquid deglazes the pan, lifting off more flavor.
   • Let the sauce boil over medium heat for 2 minutes.
   • Reduce the heat to low and let simmer for 10 minutes.
   • Season with an additional dash of salt and pepper. Stir well to mix.
8. Thicken the sauce. In a separate bowl, mix the cornstarch and water together. Stir this slurry into the sauce and heat to a boil briefly.
   • Once the sauce reaches a boil, the cornstarch should cause it to thicken.
9. Add the sauce to the slow cooker. Pour the sauce into the crock pot, allowing it to seep in between the vegetables and beef.
   • Wedge the bay leaves in between the cubes of beef on the surface of the slow cooker.
10. Cook for 6 to 9 hours on Low. Alternatively, cook the stew on High for 4 to 6 hours.
    • Keep the slow cooker covered as the stew cooks. Removing the lid will cause heat to escape, thereby disrupting the cooking process.
11. Serve warm. Remove the bay leaves and pour the stew into individual serving bowls.
    • Leave the crock pot on Low or Warm until everyone has been served.
    • If necessary, skim the fat off the surface of the stew before serving it.

Meatball Beef Stew

1. Combine the beef, salt, and pepper. Place the ground beef, 1 tsp (5 ml) salt, and 1/4 tsp (1.25 ml) black pepper in a large bowl. Use your hands to thoroughly blend the seasonings into the beef.
   • Clean hands are the best way to mix the beef and seasonings, but you may use a wooden mixing spoon instead, if desired.
2. Form meatballs. Shape the beef mixture into 1-inch (2.5-cm) balls using your hands.
   • You could also use a greased melon-baller or small spoon to form the meatballs.
3. Brown the meatballs. Place the meatballs in a large skillet and brown them over medium heat.
   • Make sure that the meatballs are browned on all sides. Stir them frequently as they cook.
   • You do not need to add oil to the skillet in order to brown the meatballs. The fat in the ground beef that renders off into liquid form should suffice, even when using lean ground beef.
   • Drain when finished.
4. Place the vegetables and meatballs in the crock pot. Layer the potatoes, carrots, and onions on the bottom. Place the meatballs on top.
   • The potatoes and carrots should be placed on the bottom of the slow cooker because they require more heat to cook. The heating element of the slow cooker is located at the bottom of the device, so the bottom is the hottest portion.
5. Pour the remaining ingredients into the slow cooker. Combine the water, ketchup, cider vinegar, basil, and remaining salt and pepper in a separate bowl. Pour the mixture over the meatballs and vegetables.
   • You do not need to stir the sauce into the ingredients in the crock pot. Allow the sauce to seep into the ingredients on its own.
6. Cook on Low for 6 to 8 hours. If you need to prepare the stew quicker, cook it on High for 4 hours.
   • Keep the lid on the slow cooker at all times. Removing the lid can cause heat to escape, thereby lengthening the necessary cooking time.
7. Serve warm. Scoop the hot meatball stew into individual serving bowls.
   • Keep the crock pot on Low or Warm until everyone has been served.

Things You'll Need

• Large bowl
• Large skillet
• Spatula or tongs
• Wooden spoon
• Melon-baller
• Crock pot

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Sources and Citations

See also

• Make Orange Citrus Steak Sauce
• Cook French Beef Stew
• Make Beef Stew Subs
• Prepare Fillet of Beef Wellington
• Make Sweet and Sour Meatballs
• Make Biltong (South African Beef Jerky)
• Make Vegan Irish Stew
• Make Momos
• Make Milanesa
• Tell if Ground Beef Has Gone Bad

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