We took our favorite Old-fashioned beef stew And it made it even better! Now you can cook this hearty classic low and slow in your slow cooker. With tender, melt-in-your-mouth beef, hearty vegetables and perfectly seasoned flavors, this dish is sure to satisfy any hungry stomach.
Looking for more delicious stews? give us Old Fashioned Beef Stew Or our delicious Old fashioned chicken stew Try one!
Why our recipe?
- Cooked low and slow for irresistibly tender beef and perfectly cooked vegetables.
- A unique blend of allspice, paprika, and Worcestershire sauce gives this stew an incredible flavor you won't forget!
- Pearl onions add a subtle sweetness and texture that makes this stew shine.
Nothing beats a warm bowl of stew on a cold winter's day—it's the ultimate comfort food! You'll love how easy it is to toss everything in the slow cooker and let it cook to perfection. Imagine coming home to the overwhelming aroma of freshly made stew, ready to enjoy. This recipe is perfect for the holidays, special occasions, potlucks, or just to satisfy a craving for a hearty, home-cooked meal.
Material notes
- Beef stew: If pre-cut stew meat is not available, buy a chuck roast and cut it into 1- to 2-inch cubes.
- Cornstarch: Divided and used in two steps—first to coat the beef to brown it, then as a thickener at the end.
- Olive oil: Substitute with a neutral cooking oil, such as vegetable or canola oil.
- garlic: Fresh minced garlic provides the best flavor, but minced garlic works in a pinch.
- Beef broth: Choose a good-quality, low-sodium beef broth to make a tasty stew base.
- red potato: Ideal for stews as they hold their shape well while cooking. If unavailable, Yukon Gold potatoes are an excellent substitute. Avoid russet potatoes, as they break down in the stew.
- Pearl Onion: Often found in the frozen vegetable section. If unavailable, substitute with roughly chopped white or yellow onion.
- the carrot: Baby carrots work great; Even cut into small pieces for cooking.
- granulated sugar: A small amount balances the acidity and enhances the overall taste.
- Allspice: A single spice derived from berries (not a blend of spices), it adds a warm, unique note that is the secret to this recipe.
Stew meat
Most grocery stores sell precut stew meat near the butcher department, but if you can't find it, you can easily cube your own chuck roast. You can also use other cuts of meat suitable for a pot roast, such as bottom round, top round or brisket.
Pearl Onion
Pearl onions are the star of the show in this recipe! While fresh pearl onions are in season, you can always find them in the frozen section of your local grocery store — and we actually love them. They are mild in flavor, already peeled and ready to toss whole into a stew.
If you can't find these little gems, a regular chopped white or yellow onion will work as a substitute, but it won't bring the same charm as a stew made with pearl onions.
Cornstarch slurry
For this recipe, you'll make a cornstarch slurry—a simple mixture of cornstarch and liquid used to thicken soups and stews. Typically, a slurry is made by dissolving cornstarch in water, beef broth, or another liquid before adding it to the dish. Like a roux used to thicken gravy or soup, a slurry is prepared separately and then slowly stirred.
Adding cornstarch directly to a hot dish can cause clumping, as it does not combine properly on its own. The liquid in the slurry helps disperse the cornstarch evenly, ensuring a smooth and lump-free consistency.
Storage and reheating instructions
Cool the stew to room temperature before transferring to a container for storage.
Keep in fridge in an airtight container 3 to 4 days.
to coagulate, Transfer to an airtight freezer container or resealable freezer bag. Remove as much air as possible and freeze Up to 3 months.
Reheat in the oven Over medium heat, add a little water or broth as needed to adjust consistency.
Reheat in microwave Stir between each for even heating, in 30-second increments.
