Slow Cooker Beef Stew - Prepped the Night Before

Picture from joyouslydomestic
Image Credit: Angela

Slow Cooker Beef Stew - Prepped the Night Before

“I use a combination of beef and chicken stock in my stew.  If you'd like, you can use just beef stock or broth. And, of course, this can be put together in the morning on the day you plan to eat it.  If doing so, just follow the directions all of the way through from starts to finish.” Angela

Ingredients:

½ - 1 pound beef stew meat (mine was about 3/4 of a pound)

½ cup all purpose flour

1 tablespoon seasoning salt

2 tablespoons olive oil

½ teaspoon black pepper

1 large onion, diced

2 bay leaves

¼ cup Worcestershire sauce

2 - 3 cups stock or broth (depends on how big your potatoes - I use around 2 - 2 1/2 cups)

2 beef bouillon cubes

6 potatoes, washed and cut into chunks (you can leave the peel on or remove - your 

preference)

4 large carrots, peeled and sliced

1 stalk celery, diced

Handful of button mushrooms, washed (these can be left whole, cut in half or sliced - your 

preference)

½ - 1 cup frozen peas (optional)

Preparation:

Shake the beef stew meat in a resealable plastic bag with the flour and seasoning salt until 

evenly coated.

Heat the olive oil in a skillet. 

Add the floured stew meat to the pan and brown on all sides.

Remove using tongs.

Place into the bottom of your slow cooker.

Season with pepper.

Sauté the diced onion and mushrooms in the same hot skillet for a couple of minutes.  Don't 

worry about cleaning the pan out in between - that's added flavor!  If needed, drizzle in a little more oil to the pan.

Transfer into the slow cooker.

Pour into the pan the Worcestershire sauce and broth/stock. 

Add in bouillon cubes. 

Whisk until mixed ... making sure you scrape up any browned bits in the bottom of the pan.  

Simmer until bouillon cubes dissolve. 

Turn off the heat and set aside.

Allow to cool while you prep the other veggies.

 Add the carrots, celery and bay leaves to the slow cooker. 

Pour the broth/Worcestershire mixture into the slow cooker, as well.  Combine.

If you're making this the night before, this is when you'd place the entire slow cooker insert (with 

lid on) in the fridge.  (Say goodnight, beautiful stew-in-the-making!)

I keep my potatoes separate overnight by submerging them in cold water (after washing and 

cubing) in a large bowl and covering.  (I find that if I add them to the slow cooker with everything 

else overnight, they become overly discolored from the brown liquid.)

Do not add peas, if using, the night before.

 In the morning, drain water from potatoes and add them into the slow cooker. 

You can add in peas at this point, if using, or wait until the last couple of hours of cooking (this 

retains a little more of their freshness and color).

Push the potatoes down into the liquid as much as possible with a spoon when you begin 

cooking.  You don't want them to oxidize from not being submerged.

Cook stew on low for 8 hours. 

Remove the bay leaves before serving. 

Taste and adjust seasoning ... you may find you want a little salt added or more pepper.

If you find that you'd like your liquid a little thicker at serving time, you can always mix a little 

cornstarch with water and blend it into the liquid.

You can combine this amazing recipe with some others from our collection.

Serve 4.

Enjoy this recipe and many more visiting joyouslydomestic