My wife loves beef stew but she hates the kind with a tomato base. Not sure why, she loves tomatoes on everything else. I kinda agree with her because the non-tomato beef stew has such a richer flavor of the beef and veggies.This Hearty Beef Stew in the Crock Pot does take a little prep work to get the rich flavor. If you just throw all the ingredients into the crock pot, without browning the meat you will have blah instead of YUM. To make morning time easier brown the meat the night before. When browning meat, make sure not to overcrowd the beef in the pan. Take the time to brown the meat in batches otherwise the meat doesn’t brown it just steams. To brown is to get a crisp crust on the outside of the meat and to render some of the fat. The tiny bits of meat and fat that is left in the pan is what gives your stew the rich, hearty flavor.
Add your veggies to the crock pot. Brown your meat place on top of veggies. Deglaze pan and pour sauce over the meat. Stir it all together. Cover and cook on high for 4 hours. You can also cook this on low for 8 hours. If you want dumplings add them to the last half hour of cooking.
So are you a tomato or non- tomato beef stew type?
- 3 cups potato cubed
- 1 cup carrots diced diagonally
- 1 cup celery chopped
- 1 onion chopped. I used a purple onion because that is what I had on hand
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh rosemary leaves
- 2 leaves bay
- 11/2 - 2 lbs beef roast cubed
- 1/3 cup all-purpose flour
- 1/2 tsp ground black pepper
- 1 tsp Kosher salt
- 1 tbsp oil
- 2 cups low sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 clove garlic minced
- Place vegetables and herbs in slow cooker.
- Place cubed beef, flour and pepper into a sealable plastic bag and toss to coat beef. Shake off excess.
- Heat oil on medium high in a large sauce pan.
- Brown beef well on all sides in heated oil. Brown beef in batches. Do not overcrowd beef.
- Remove beef with slotted spoon to plate. Lightly salt.
- Place beef on top of vegetables in slow cooker and throw in bay Leaves.
- Deglaze the pan by adding broth, Worcestershire sauce and garlic to pan, bring to a boil, scraping up browned bits.
- Pour mixture over beef and vegetables. Stir slightly to combine.
- Cover and cook on HIGH setting for 4 hours* or low for 7-8 hours until the beef reaches internal temperature of 165°F.
- Discard bay leaves before serving.
(optional) I added Bisquick dumplings to the pot during the last 20 minutes of cooking.
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