Crockpot beef stew
Crockpot Beef Stew – A hearty and savory slow cooker beef stew, perfect for those cold Joburg nights. This stew is loaded with beef, potatoes, carrots and green beans.
I just realized that sometimes I miss giving you guys some of my basic recipes, like this crockpot beef stew. It’s probably because it’s such a staple in my house, I don’t even think about it. This is a recipe that I’ve actually been making for years and years, learned it from my mother and the beauty of it is that it really is versatile. If you don’t want beef, use pork or chicken, then you can switch up the veggies, like add some cauliflower or peas. I don’t always make it in a crockpot, you can use a Dutch oven if you want to speed up the time, but the cooking process is basically the same.
However, hubs just got me this new crockpot for casseroles which I just love, so of course I had to try it. I can think of so many different types of casseroles to make in it, but I’m really looking forward to making my cabbage rolls in it. I only make cabbage rolls twice a year, at Christmas and Easter, so the timing is perfect. But this crockpot is also perfect for stews.
There is a bit of work required to get this stew going and basically that means that you need to get the meat browned. You have to dredge the beef through some flour then just brown it in a skillet. It’s a very important step. My mom would always always start any type of stew by browning the meat first. It really doesn’t take that long, it’s just something you have to get in the habit of doing. Trust me it will be worth it in the end, you’ll have tons of flavor.
This is a perfect recipe for those tricky Joburg days were tye weather just isn’t on your side, giving you a comforting beef stew loaded with flavor and providing you with lots of leftovers.
1 tbsp olive oil
3 lb beef, fat trimmed and cut into 1 inch cubes, I used sirloin tip roast
4 cups beef broth, or chicken broth
1 tsp Worcestershire sauce
3 tbsp tomato paste
salt and pepper to taste
1 tbsp smoked paprika
1 tsp cumin
1 tbsp dried oregano
¼ cup to ½ cup all-purpose flour
1 onion, chopped
5 cloves garlic, minced
6 medium potatoes, peeled and cut into cubes
2 medium carrots, peeled and cut into slices
1 cup green beans, frozen or fresh, ends trimmed and cut in half
¼ cup all-purpose flour (optional)
Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed.
Heat the olive oil in a skillet over medium-high heat. Add beef to the skillet and brown on all sides. You will have to do this in a couple batches since you don’t want to crowd the meat.
Add the broth to the skillet and scraping all the brown bits with a wooden spoon. Add Worcestershire sauce, tomato paste, salt, pepper, paprika, cumin and oregano to the skillet and stir everything together, bring to a boil and remove from heat.
Add the chopped onion, garlic, potatoes, carrots and green beans to your crockpot. Add beef and the broth we made earlier. Stir everything together.
Cook on low for 8 to 10 hours or high for 5 to 6 hours.
If you prefer your stew a bit thicker, one hour before the stew is finished, take ¼ cup of flour and whisk it together with some of the sauce from the crockpot, about a cup or so. Then pour this mixture back in the crockpot, stir and let it cook for the remainder of the time.
Garnish with freshly chopped parsley before serving.