Video: Slow Cooker Beef Stew I

Make this five-star stew in your slow cooker!

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In this video, you’ll see how to make a hearty, savory beef stew in the slow cooker. It's incredibly easy and simple to prepare. And the meat comes out super tender and delicious. Give it a try, you won’t be slow to say, “yum!” Get BUCHKO’s recipe for Slow Cooker Beef Stew I.

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Comments

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Buffy

Mar. 12, 2013 11:29 am

The recipe link is listed in blue --you just have to read the bottom of the picture

marti545

Mar. 11, 2013 12:44 pm

4 minutes!!! No way!!

Mary Cammarata

Mar. 11, 2013 5:31 am

I prefer the written recipe. I open this site at work - don't have time to watch a video.

wparsley23

Mar. 11, 2013 4:33 am

copy and paste the name into the search box...scroll down and then you will see the written recipe. Read the first review. She has a great compilation of tips from pp.

finis

Mar. 11, 2013 3:22 am

I agree, I DON,T watch the videos either. Would rather have the written out version. But I do agree with the browning of the meat.

janci

Mar. 11, 2013 2:39 am

I agree with dreamz I want to see the printed ecipe to put in my recipe box !!!!!!!!!!!!!!!!!!

Sharon

Mar. 10, 2013 11:37 pm

TO: gquock - That pre-packaged stew meat is surely the culprit. No telling what it is since the cut is never identified. "Stew meat" is always tough, stringy, and barely fit for human consumption. For can't-fail buttery tenderness, always start with chuck steak or roast. It's guaranteed to melt in your mouth. Season your MEAT, not the flour, with garlic & onion powder in addition to salt & pepper. Rub it well into the meat before flouring. Also, brown your beef first if you want that deep, rich, beefy flavor.

Julius

Mar. 10, 2013 5:58 pm

Peeling the carrots waists much of the nutrients they contain. I use a green Scotch Bright pad to clean them. It's quick and saves much more of the nutrients. I agree with the other comments about not peeling the potatoes.

MikeConnors

Mar. 10, 2013 3:07 pm

I prefer a more rustic look. I don't peel anything , just make sure you wash the veggies thoroughly. Browning the meat beforehand makes all the difference. Toss beef in AP flour with a little salt and pepper added. Sear in pan with hot oil till you have a nice brown crust on the cubes. Add diced onions to the pan for the last couple of minutes to help start them carmalizing for even more flavour.

mikehattan

Mar. 10, 2013 2:04 pm

The flavor and color are definitely both enhanced by browning the floured meat in a skillet first and don't peel those potatoes! If I am home I cook the meat a little bit longer, adding the veggies 20 minutes before serving, that way you get that delicious fall apart meat without the overcooked veggies.

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