Classic Beef Stew is the ultimate comfort food for cold weather. This stew consists of big chunks of fork-tender beef, along with potatoes and carrots. All of this is drowning in a delicious spicy gravy.
It was 32 degrees last night. What happened to fall?? It’s time to find all the sweaters, blankets, fuzzy socks, and hot chocolate 🤩.
I’ll have to admit that this recipe is pretty rustic and it reminds me of camping. Actually it would make a great recipe to make while camping because it is one of those one pot meals. 😁
how to make classic beef stew in a crockpot
- Sear beef in a frying pan. Add in shallots and seasonings; lightly caramelize.
- Put everything except the potatoes/carrot and flour/water in a crockpot.
- Set on low and cook 5-6 hours.
- Add the veggies and cook another 1-2 hours. Just make sure the carrots are tender before eating!
- Stir in the flour water mixture 30-40 minutes before serving.
- As usual, taste test for seasoning and adjust as needed.
- ***I have been known to throw the potatoes and carrots in at the beginning and everything turned out just fine although those veggies may end up being slightly mushy??(they rarely do) I usually cut my cook time down to 6 hours if I do that and I really don’t have a problem with it. I’m just making sure to give you the “proper” way to make this in a crockpot. How you actually do it can just be your little secret 😅. Don’t forget the gravy at the end because that is what makes this meal so delish!!
Happy Monday!!
Classic Beef Stew
Classic Beef Stew is a traditional cold-weather comfort food. The veggies and meat are all smothered in an amazing gravy that is slightly smoky from the paprika and cumin. So yumm!!
Servings 10
Ingredients
- 1 lb. stew beef, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 3 shallots, peeled and sliced
- 1 tbsp worcestershire sauce
- 8-10 medium red potatoes, cubed
- 5-6 carrots, peeled and chopped into chunks
- 2 tbsp light brown sugar
- 1 tbsp red wine vinegar
- 2 tbsp tomato paste
- 32 0z low-sodium beef broth
- 3 tbsp self-rising flour
- 1/2 cup water
Instructions
- Layer the beef stew cubes onto the bottom of a 5 QT. cast iron dutch oven. Sprinkle the salt over the meat and allow to sit for at least 40 minutes. This can be done overnight also-make sure to cover and leave in the refrigerator if doing overnight.
- Turn heat under the dutch oven to medium-high and sear meat until it is nicely browned. Add oil, shallots, black pepper, turmeric, paprika, and cumin. Cook until shallots are lightly caramelized. Pour in the Worcestershire sauce, brown sugar, tomato paste, red wine vinegar, and beef broth.
- Stir everything around a few times and reduce heat to low and allow to simmer for about 3 hours.
- Stir in the potatoes and carrots and continue to cook for 1 more hour or until carrots are fork tender.
- Whisk the flour and water until no lumps remain. Pour into the stew and continue to cook for about 10 minutes until the liquid thickens into a gravy. If you have lots of liquid then you will probably need to double the flour/water to actually get a gravy consistency.
- Taste test and adjust salt/seasonings as needed!Enjoy 🙂