• Slow Cooker Beef Stew

    Courtesy of Chef Mark Brown from the Facebook group Fun in Being a Foodie!


    • 3 Pound Chuck Roast, trimmed and cut into 1″ cubes
    • 1/4 C. All Purpose Flour
    • 2 T. Butter
    • 2 tsp Sea Salt
    • 1 tsp Pepper
    • 4 Garlic Cloves, smashed and minced
    • 2 Bay Leaves
    • 3/4 tsp Oregano
    • 1 tsp Smoked Paprika1 1/2 tsp ¬†Worcestershire Sauce
    • 1¬†Large White Onion, chopped
    • 5 Red Potatoes, scrubbed and quartered
    • 5 Carrots, scrubbed and cut into 1″ slices
    • 5 Celery Ribs, strings removed with veggie peeler and cut into 1″ slices
    • 3 Parsnips, peeled and cut in 1″ pieces
    • 3 C. Beef Stock
    • 2 T. Fresh Parsley, chopped


    In a large heavy skillet over medium high heat, melt your butter. Toss the beef with the salt, pepper and flour, and add in batches to the pan and brown nicely, a nice mahogany on the beef will produce a nice brown gravy. 3 batches is best. Pour 1 c of the stock in and stirring constantly till the gravy is very thick, add 1 more cup stir and remove from heat. Take your crock, and spray it well, and add the remaining ingredients, pour the beef over top, and stir well. Cook on high for 1 hour, turn to low and cook for 4 hours. Remove bay leaves before serving.

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