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Beef Stew - Ready to Serve

Slow Cooker Beef Stew

Perfect for slow cooker newBees or anyone looking for a warm and comforting dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 1/2 lb Stewing Beef
  • 5 slices Bacon diced
  • 1/4 cup All-Purpose Flour
  • 2 whole Onion diced
  • 2 cloves Garlic diced
  • 2 whole Red Pepper chopped
  • 3 whole Carrot chopped
  • 3 ribs Celery chopped
  • 4 whole Potatoes peeled & chopped
  • 6 whole Mushrooms chopped
Gravy
  • 3 cups Beef Stock
  • 1 cup Red Wine
  • 1/3 cup Butter unsalted
  • 1/3 cup All-Purpose Flour
  • 3 tbsp Tomato Paste
  • 1 Bay Leaf
  • 1 tbsp Fresh Thyme
  • 1 tsp White Sugar
  • 1 tsp Worcester Sauce
  • 1 Salt & Pepper to taste

Method
 

  1. Salt beef and dredge it in 1/4 cup of flour and let sit at room temperature for 30 minutes.
  2. Place onions, carrots, celery, red pepper and garlic on the bottom on large slow cooker and set aside.
  3. In large heavy bottom pan fry diced bacon and cook until golden brown in colour, then transfer bacon to slow cooker with slotted spoon.
  4. Transfer beef to pan and fry in bacon fat until all sides are browned evenly, then transfer meat to slow cooker.
Make Gravy
  1. One all the beef has been transferred to slow cooker, deglaze pan with 1 cup of red wine, making sure to scrap up any of the little bits stuck to the bottom of the pan, then mix with warm beef stock.
  2. Melt butter in large sauce pan then whisk in flour and cook together for 2-3 minutes until flour gives off a toasted aroma.
  3. Gradually stir in beef stock while whisking continuously, then add tomato paste, thyme, bay leaf, sugar and worcester sauce and continue to stir until sauce has thickened.
  4. Pour gravy over meat and vegetable in slow cooker, salting as needed, then cover and cook on low for 8 hours.
  5. Add potatoes and mushrooms to stew 1 hours before serving.