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beef stew
Beef Stew
Appliance: Slow Cooker - 4 quarts and larger
Optional: Contact Grill - 4 servings or larger See Note
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This Classic recipe is part of the Pot Luck Collection
Beef Stew
   2 pounds beef chuck or stew meat, cut into cubes
   1/2 cup flour, for dusting
   Salt and pepper, to taste
   2-3 teaspoons cooking oil, divided
   1 medium onion, diced (about 1 1/2 cups)
   2 cloves garlic, minced
   4 carrots, peeled and sliced (about 2 cups)
   6 small potatoes, peeled and diced (about 2 cups)
   3 stalks celery, sliced (about 1 to 1 1/2 cups)
   1/2 teaspoon salt
   1/2 teaspoon pepper
   2 bay leaves
   3 (14 ounce) cans beef broth
   1 tablespoon Worcestershire sauce

Place beef cubes in a large plastic bag with the flour and a little salt and pepper. Shake vigorously to coat.

Preheat contact grill according to manufacturer's instructions for grilling meats, or use medium-high to high heat (depending on your machine). Use flat plates, if applicable.

Brush grill plates with cooking oil. Dust excess flour from cubed beef. Working in batches, grill a single layer of meat until browned, 2-3 minutes. Do not overcrowd grill. Set browned meat aside. Alternatively, brown meat in a heavy skillet on the stove top, or follow the manufacturer's instructions for browning in a Multi-Cooker.

Add all remaining ingredients to the crock or inner bowl of your slow cooker and stir in beef. Cover and cook until beef and potatoes are tender, 4-6 hours on High or 8-12 hours on Low. Remove and discard bay leaf. Adjust seasoning with salt and pepper, if necessary.

NOTE: The browning step can be skipped, but the result will not be as flavorful, and the meat will have a softer texture.

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