DropTopInMyWhip: Oh yeah deglaze the shit out of it
DougEECummings: Full recipe from [TipHero](https://tiphero.com/slow-cooker-beef-stew/)
**Slow Cooker Beef Stew**
Serves 4 to 6
Prep Time: 15 minutes
Total Time: 8 hours 20 minutes
**INGREDIENTS**
* 1-½ pounds potatoes, 1-inch dice
* 2 medium onions, 1-inch dice
* 3 medium carrots, 1-inch chop
* 3 stalks celery, 1-inch chop
* 5 cloves garlic, minced
* 1 bay leaf
* 3 sprigs fresh rosemary
* 6 sprigs fresh thyme
* 2 to 2-½ pounds beef stew meat, 2-inch cubes
* Salt and pepper, to taste
* 2 tablespoons olive oil
* ⅓ cup all-purpose flour, for dredging
* 1 cup red wine
* 3 cups beef broth
* 1 – 14.5-ounce can diced tomatoes
* 1 teaspoon Worcestershire sauce
**DIRECTIONS**
1. Place the potatoes, onions, carrots, celery, garlic and bay leaf in the liner of a slow cooker. Using kitchen twine, tie together the rosemary and thyme, and add to the slow cooker.
1. Generously season the beef with salt and pepper.
1. Heat the olive oil in a large sauté pan over medium-high heat.
1. Working in batches, dredge the beef in flour. Shake off any excess and place the beef in the hot sauté pan, browning all sides. Add the seared beef to the slow cooker.
1. Deglaze the pan with the red wine, loosening up all of the browned bits from the bottom of the pan. Add the mix to the slow cooker.
1. Add the Worcestershire sauce, beef broth and the diced tomatoes to the slow cooker, and season with salt and pepper to taste.
1. Cover and cook for 6 hours on high.
1. Remove the cover and continue to cook for an additional 2 hours, stirring occasionally, until the meat and vegetables are fork tender and the stew has thickened.
sundrops14: Holy shit I actually agree with this recipe I cant wait to see the comments roll in and see what everyone has a problem with in this recipe. Once I saw the flour I’m like okay this is gonna work.
peterpanisavampire: I do this recipe with a chuck roast, and just cook it until it falls apart. Sublime.
Super_Toot: I don’t have a slow cooker. How long would this take in a dutch oven in an oven?
Cheers
lacraquotte: My biggest beef (pun intended) with this recipe is that your vegetables will turn to mush if cook them “on high” for 6 hours. Good way to go about it would be to do a mirepoix of carrots, onions and celery to cook with the meat (that’ll turn to mush but that’s ok, it’s added only for flavour) and then add the potatoes (and whatever else you want in there) 20-30min before the end of the cooking so they come out properly cooked.
pointwelltaken: What kind of red wine? There are so many kinds. And I don’t drink any of them.
PM_ME_BURNING_FLAGS: This is a solid recipe. And quite flexible, there are a lot of things you can add or remove depending on your tastes:
* remove potatoes, serve the stew over creamy polenta or rice pilaf
* add mushrooms, pearl onions and/or frozen peas
* swap the thyme with oregano
* add some brown roux at the end if you think it’s too thin
* add some tomato paste if you think the tomatoes alone don’t do the trick
Just make sure to consider the cooking times of anything you add in, and plan beforehand. For example mushrooms are delicate, if you cook them for 6h they’ll disappear.
HoorayPizzaDay: What does the bay leaf add exactly? I see it in everything.
HappyCoconutty: Can I switch out the red wine with something else?
LesPolsfuss: This had what I think are crucial elements – sautéing flour coated meat and deglazing using red wine
rdelamora1: Anyone pissed off at the rubber band taste?
bigpapaya: Why should you brown it if it’s going to cook for 6 hours? Wouldn’t that make it overdone?
daaron512: Looks great! Will try and make this soon 🙂
ubspirit: I like everything about this but the tomatoes, putting diced tomatoes into a stew will make it too acidic if you’re not and they don’t add meaningful texture as they totally cook down. If you must have a more acidic stew just use some tomato paste.
Teb-Tenggeri: I’ve never seen tomatoes in a beef stew before… Have I been missing something for my entire life or is it as off-putting as it seems to me? I’m a whore for a nice gravy btw
areYOUsirius_: >Stir occasionally and cook two more hours
So basically stir occasionally while cooking for 8 hours?
Zodep: Mine is similar, but I don’t do tomatoes.
I add cream of celery and cream of mushroom soup.
Otherwise this is the recipe I make every Christmas and my dad brings over sour dough bread bowls. I start the slow cooker on Christmas Eve before bed and use the low setting. We all sit around and open gifts with the smell of stew calling us for a late breakfast. I would highly recommend this as the base recipe and add your own family tradition to it.
FartMartin: Too long of a cook time for the veggies.
WingleDingleFingle: Is there a specific kind of wine you should use when cooking or does literally any red wine work?
-Twokad-: Can you do dumplings in a slow cooker or would that not work?
JoshuaSonOfNun: Only problem I have is that the veggies will be mush when the meat is done.
Which is why I prefer a dutch oven.
peopleschamp209: Does anyone have a recommendation for something to replace the onion? My mother HATES onion and I would love to make this for her, but I’m at a loss at what to replace it with!
Smacktivate: So this is just a gulasch but longer preperation? Still nice.
You can get a normal gulasch of a normal pot though! (Less time as well)
mike_pants: If you aren’t cooking the veg first, why not just use the one pot? Brown meat, remove, deglaze, make sauce, add meat, veg, and herbs. Cook.
Brillo pads are like .25 cents each. Pinch those pennies.