admin
Countryside Beef Stew Slow Cooker. This easy slow cooker beef stew uses only five simple things you can find anywhere. The beef gets so soft it falls apart on its own, and the veggies soak up all the good flavors. It is warm, filling, and ready when you are.
This slow cooker beef stew has only 5 ingredients and is the best kind of cozy meal, one that makes itself while you do other things. It is made the old-fashioned way, with plain, simple ingredients and lots of cooking time. After a few hours in the slow cooker, the beef gets so tender it breaks apart into little pieces, the veggies get nice and soft, and everything mixes together into a thick, rich, brown stew that feels like a warm blanket on a breezy spring day.
You can scoop this stew right out of the slow cooker into bowls and eat it with a piece of crusty bread to dip into the yummy sauce. It also tastes great on top of buttery mashed potatoes or egg noodles if you want a bigger meal. If you want something lighter, try it next to a fresh green salad or some cooked asparagus or green beans. The freshness goes really well with the rich, slow-cooked beef.
Servings: 6
Ingredients
- 2 1/2 to 3 pounds beef chuck roast, with extra hard fat cut off
- 4 big carrots, peeled and cut into large pieces
- 1 pound baby potatoes, cut in half (or into 4 pieces if they are big)
- 1 large yellow onion, sliced
- 3 cups low-sodium beef broth
Countryside Beef Stew: Directions
- Use paper towels to pat the beef dry, then cut off any big, hard pieces of fat on the outside so the stew does not get too greasy while it cooks.
- Spread the sliced onion across the bottom of the slow cooker. This makes a tasty layer that holds the beef up and helps everything cook evenly.
- Put the carrot chunks and baby potatoes on top of the onions, spreading them out flat so they all cook at the same speed.
- Set the beef chuck roast right on top of the vegetables, pressing it down a little so some of the veggies are around the sides of the meat.
- Pour the beef broth around the sides of the roast, not straight on top, so you do not wash off the flavor on the surface. The liquid should come most of the way up the sides of the meat but should not fully cover it.
- Put the lid on the slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very soft and you can pull it apart easily with a fork and the vegetables are tender.
- When the beef is done, use two forks to pull it apart right inside the slow cooker into small bite-sized pieces. Stir it gently into the vegetables and broth so everything comes together into a thick, shiny stew.
- Taste the stew and add a little salt and black pepper if you want. This step is not required, but it really does make it taste even better.
- Give everything one last stir so the beef is mixed in evenly and the vegetables are coated in the dark, glossy sauce. Serve it hot right from the slow cooker.
Depression Era Swiss Steak Slow Cooker
