crockpot beef stew

A hearty slow cooker Guinness beef stew recipe for St. Patrick&#039;s Day! Tender pieces of corned beef and root vegetables infused with beer and spices.

Slow Cooker Guinness Beef Stew

corned beef brisket (excess fat trimmed and

salt

black pepper

olive oil

yellow onion (diced, ½” by ½” dice)

garlic (sliced)

tomato paste

potatoes

carrots

butternut squash (peeled,

unsalted beef stock

beer (Guinness Draught)

dark brown sugar

thyme (fresh, minced)

pickling spices ((comes with corned beef- Optional))

all-purpose flour

ear corn (cut off kernels (or 1/2 cup canned corn))

parsley (fresh, minced)

Season corned beef with ½ teaspoon salt and ¼ teaspoon pepper.

Heat 3 tablespoons olive oil in a large pan over medium-high heat.

Cook corned beef cubes and brown on all sides, about 2 minutes each side, 8 minutes total. Work in batches if needed, keeping the meat in a single layer in the pan.

Transfer to slow cooker.

Corned Beef

In a medium-sized microwave dish, add onions, garlic, tomato paste and 1 tablespoon olive oil, stir to combine.

Microwave for 5 minutes, stopping and stirring every two minutes. Onions should be tender.

Add the potatoes, carrot and butternut squash to the slow cooker.

Add beef stock, Guinness beer, brown sugar, thyme and pickling spices in the slow cooker. Stir to combine.

Cover and cook for 3 to 4 hours on high, or 6 to 7 hours on low. Potatoes should be fork-tender.

In a medium-sized bowl combine 6 tablespoons flour with ¾ cups of the hot stew liquid, whisk to combine.

Pour into slow cooker, stir to combine.

Add the corn kernels.

Cover and cook on high for 30 minutes. Stew liquid should thicken slightly. Stir and taste liquid, season with more salt and pepper as desired.

Stew

So comforting and hearty, this Instant Pot / Slow Cooker Beef Stew boasts tender beef and veggies stewed in a silky, flavourful broth. It's also Low FODMAP and Whole30 with an easy Paleo option.

Instant Pot / Slow Cooker Beef Stew (Low FODMAP, Whole30, Paleo Option)

1.5 lbs boneless beef chuck

leek, dark green leaves

tbsp coconut aminos

tsp kosher salt,

tsp black pepper,

oregano leaves

lbs red potatoes, chopped into 1” cubes

tsp tapioca flour

water

green peas (omit

Hit "Saute" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. As the Instant Pot heats up, generously sprinkle the meat on all sides with kosher salt and freshly ground black pepper.

Once the display reads "Hot," add 2 tbsp of garlic-infused olive oil and swirl the pot to coat. Using tongs, add half of the seasoned meat and sauté for 1 minute per side (add a few pieces at a time to speed up this process). The meat will soak up the oil rapidly, so add more oil if it starts to burn. Remove meat to a plate and repeat for the other half of the meat. Set plate aside.

Add the remaining 1 tbsp of garlic infused oil to the Instant Pot and swirl the pot to coat. Add the chopped leek and Sauté for 2 minutes, stirring frequently.

Hit “Cancel” on the Instant Pot. Add 1 cup of beef broth to the Instant Pot, wait about 15 seconds, and scrape the bottom of the pot clean with a plastic spoon.

Add remaining 2 cups of beef broth, tomato paste, coconut aminos, Italian seasoning, kosher salt, black pepper, and oregano leaves to the pot. Stir until well combined and the tomato paste has fully dissolved into the broth.

Add meat back to the pot, scraping any remaining juices and seasoning from the plate into the pot with a spatula (leave no flavour behind!). Add chopped carrots and potatoes and stir to coat everything in the broth. Place bay leaves on the top of everything without stirring.

Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 40 minutes.

Once the cooking cycle has completed, quick release the pressure. Open lid. Using tongs, remove and discard bay leaf. In a small bowl or measuring cup, whisk together 2 tsp tapioca flour with 2 tsp of cold water to make a slurry. Hit Saute on the Instant Pot and wait about 20-30 seconds for the stew to start boiling. While gently and slowly stirring with a fresh plastic spoon, slowly pour the slurry into the bubbling broth. Continue to stir for 30 seconds to 1 minute for broth to thicken. If you prefer a thicker broth, add additional teaspoons of tapioca flour and cold water (1 tsp flour / 1 tsp water) to the broth in the same manner until it is to your desired thickness.

Hit Cancel on the Instant Pot, remove the inner pot and place on a hot pad. Add frozen peas (if using) to the stew and gently stir. The peas will quickly cook in the broth’s residual heat. Ladle stew into bowls and serve.

Place a large skillet on the stove top on medium high heat and add 2 tbsp of the garlic infused olive oil. While the skillet is heating up, generously sprinkle the meat with kosher salt and black pepper. Once the skillet is hot, using tongs, add and sear meat for 1 minute per side. Remove meat to a plate and set aside.

Add the remaining 1 tbsp of garlic-infused olive oil to the skillet. Add leek and saute for 2 minutes. Pour 1 cup of broth into the skillet and scrape up anything on the bottom of the pan. Remove skillet from heat. Pour skillet contents into a slow cooker (I use this 6-quart Crock-Pot), using a heat resistant spatula to scrape every piece of leek into the slow cooker.

Add remaining 2 cups of broth into the slow cooker as well as the tomato paste, coconut aminos, Italian seasoning, kosher salt, pepper, and oregano leaves. Stir until well combined and the tomato paste has fully dissolved into the broth. Add meat to the broth, scraping any remaining juices and seasoning from the plate into the slow cooker with a spatula (leave no flavour behind!). Add carrots and potatoes and stir to coat everything in broth. Put bay leaves on the top without stirring and close the lid.

Set timer for 6-8 hours on low or 4 hours on high.

Once the cooking time is finished, using tongs, remove and discard bay leaf. Combine tapioca flour and water in a small bowl or measuring cup to make a slurry. Slowly add the slurry to the bubbling stew while gently stirring for 30 seconds to 1 minute. If you prefer a thicker broth, add additional teaspoons of tapioca flour and cold water (1 tsp flour / 1 tsp water) to the broth in the same manner until it is to your desired thickness. Turn off slow cooker.

Gently stir in frozen peas (if using them). Ladle stew into bowls and serve.

CrockPot Beef Stew is one of my all-time favorite one-pot meals. It’s filling, delicious, the family always loves it, and it’s incredibly easy to prepare in advance.&nbsp;

Crock Pot Beef Stew

beef chuck

flour

garlic powder

onion (chopped)

vegetable juice (such as V8)

beef broth

Worcestershire sauce

thyme (or 2 sprigs fresh)

rosemary (or 1 sprig fresh)

potatoes (peeled and cubed)

carrots (cut into 1 inch pieces)

celery

peas

cornstarch

Combine flour, garlic powder and salt &amp; pepper to taste. Toss beef in flour mixture.

Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.

Add all ingredients except peas and cornstarch to a 6QT slow cooker.

Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture).  Add peas.

Cover and cook 10 minutes. Season with salt &amp; pepper.

https://content.jwplatform.com/videos/mVRSSH4E.mp4

Crockpot Beef Stew has tender chunks of beef, chunks of potatoes and carrots all simmered in a delicious brothy beef gravy.

This Crockpot beef stew is a slow cooker classic! It&#39;s simple to throw together and so hearty for a warming family meal on a chilly or rainy day, and there&#39;s no fancy ingredients needed.

Crockpot Beef Stew Recipe

beef

olive oil (divided)

onion

garlic (minced)

large carrots (peeled &

celery (chopped)

Yukon Gold potatoes (peeled & diced (fairly large bite-size pieces))

Pepper (to taste )

bay leaves

cornstarch (optional)

Add 1 tablespoon of the olive oil to a skillet and sear half the beef cubes (brown  them on all sides) over medium-high heat. Transfer to a plate and then add the remaining oil to the skillet and brown the second batch. Once all the beef is seared, transfer it (and any juices on the plate) to your slow cooker.

Add the onion to the skillet and cook for 3-4 minutes, then stir in the garlic and cook for 30 seconds. Transfer the skillet contents to the Crockpot.

Add the remaining ingredients (except for the bay leaves and cornstarch) to your slow cooker. Stir/toss well.

Gently add the bay leaves in. Cook on low for 10 hours or until the beef is tender.

Optional: to give the stew a thicker consistency, mix the cornstarch with 2 tablespoons of cold water, stir it into the stew, and then cook until it&#39;s thickened up a bit (give it 10 minutes or so).

This Slow Cooker Beef Stew is such a comforting soup made by simmering beef and vegetables, in a crockpot to make a tender and savory soup.

Slow Cooker Beef Stew Recipe

apple cider juice ((NOT vinegar))

tsp black pepper

parsley (finely chopped, to serve)

Preheat a skillet with oil. Once the oil is hot, add the beef in a single layer and saute until browned on both sides. Don&#39;t crowd the pan and cook beef in batches if needed. Remove and set aside.

In the same skillet, sauté the onion until lightly browned, adding more oil if needed.

Add all the ingredients to the slow cooker. Set it on high for 4 hours or on low for 7 hours.

Remove bay leaves, season to taste, and serve garnished with parsley if desired.

This satisfying beef stew includes a little brewed coffee to add a rich flavor to the beefy broth.

Crockpot Beef Stew

beef stew meat

all purpose flour

baby red potatoes (quartered)

thyme

salt and pepper

onions

mushrooms

garlic (kept whole)

coffee (decaf is fine)

Dry the beef stew meat using paper towels. Dredge the beef in the flour and brown in a large skillet in one tablespoon of the olive oil. When browned, empty the meat into the slow cooker. Add the potatoes and toss with the beef. Sprinkle potatoes and beef with the thyme and season with salt and pepper.

Do not clean the skillet. There will probably be some brown bits in the pan and that’s good! Add the remaining tablespoon of olive oil and saute the slivered onions and sliced mushrooms until the begin to get tender. Add the garlic and saute for a minute longer. Transfer the onion mixture to the slow cooker.

Put the skillet back onto the stove and add the broth and coffee. Use a spatula to deglaze the pan getting all those yummy brown bits mixed into the broth mixture. Simmer for a few minutes just to get it all mixed together, then add the broth mixture to the slow cooker.

Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1641930108/bmtvuyvmlcc2ghg4oemq.mp4

This simple and cozy Slow Cooker Beef Stew with Mushrooms is a hearty and comforting meal you and the whole family will love. Melt in your mouth, tender beef, big chunks of vegetables, sautéed mushrooms and a flavorful beef broth that will make any chilly night a little bit warmer! Enjoy with a loaf of your favorite bread!

Slow Cooker Beef Stew With Mushrooms

tsp pepper

6-7 carrots, cut in large chunks

lb white mushrooms (sliced)

baby Yukon gold potatoes

c red wine

tsp balsamic vinegar

garlic

oregano

c beef broth

T cold water

T corn starch

T butter

If your beef is not already cut, trim the excess fat and cut into 1 1/2 to 2 inch pieces. Place in a ziplock bag. Top the meat with flour, salt and pepper and shake to evenly coat the pieces of beef.

Chop the carrots and add them, along with the potatoes to the bottom of the crockpot. Chop the onion and mushrooms and set aside. Heat a pan over medium high heat. Add the olive oil and heat until glistening. Working in batches, sear the beef chunks for about 2 minutes per side to get a nice brown crisp outside. Remove from the skillet and add the browned meat to the crockpot over top of the vegetables.

After beef is seared, lower the heat to about medium and add the onion and mushrooms. Sauté for about 3-5 minutes to lightly brown the mushrooms. Add the onions and mushrooms along with the tomato paste, broth, red wine, oregano, thyme, garlic, salt and pepper (as desired), balsamic vinegar and Worcestershire. Gently stir to combine.

Cook on low for about 7-8 hours or until the beef is fork tender and easily comes apart and vegetables are soft. About 30 minutes before serving, whisk together the corn starch and water until smooth and all the corn starch is dissolved. Slowly add to the crock pot and stir in to combine. The broth will thicken more as it sits in the mixture. Stir in the butter a few minutes before serving. Enjoy!

Nice flavors in well balanced proportions. Tried to make as written with my Instapot slow cooker setting and that was a fail (not the recipe- my pot!). I ended up finishing it over low heat on the stove, and it was delicious.

Liked this dish very much, hearty, filling, everyone was a thumbs up. I did not see where to add the butter...I  just added the butter to the mushrooms and onions. I also added few dashes of Liquid Smoke and a tsp of Ancho chili powder.

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Top 7 crockpot beef stew recipes from across the web

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Top Tags

Slow Cooker Guinness Beef Stew

Instant Pot / Slow Cooker Beef Stew...

Crock Pot Beef Stew

Crockpot Beef Stew Recipe

Slow Cooker Beef Stew Recipe

Crockpot Beef Stew

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The most viewed crockpot beef stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine