Better Cuisine: A Delicious Beef Stew - WFSB 3 Connecticut

Better Cuisine: A Delicious Beef Stew

Prudence Sloane

D&D Market

Streamlined Slow Cooker Classic Beef Stew


1 (5-pound) boneless beef chuck roast (trimmed and cut into 1 ½" pieces)

or 4 ½ pounds already trimmed and cut stewing beef (it will be from the round and not as tender and moist as chuck)

2 tablespoons veg or canola oil

4 med onions, peeled and cut into quarters

¼ cup tomato paste

6 medium garlic cloves, minced or pressed

1 ½ cups low sodium chicken stock

1 ½ cups low-sodium beef stock

1/3 cup soy sauce

2 tablespoons minute Tapioca

2 bay leaves

1 ½ pounds potatoes (any kind except baking potatoes), cut into 1" chunks

1 pound carrots, cut into 1" chunks

2 tablespoons fresh thyme leaves

¼ teaspoon ground pepper

1 teaspoon salt

1 tablespoon vegetable oil

2 cups frozen peas, thawed


To trim the meat-separate the muscle groups by pulling them apart. Cut off any hard white fat, gristle and silver skin. Cut into 1 ½" pieces.  While the food processor is running drop in the garlic cloves and process until chopped and the garlic sticks to the walls of the processor. Turn off the processor and add the quartered onions. Using the pulse mode, pulse until finely chopped and almost a paste. Heat a 12" skillet to medium hot. Add one tablespoon of the canola oil. When hot add the chopped onions and garlic. Sauté for 5-10 minutes or until soft and beginning to brown. Add the tomato paste and continue sautéing for an additional 5 minutes, letting some light browning on the bottom of the pan. Add the chicken stock and scrape up all of the browned bits. Add the onion mixture to the slow cooker. Add the beef, beef stock, soy sauce, tapioca and bay leaves to the slow cooker. Stir well.  Toss the potatoes and carrots with 1 tablespoon of the oil, 1 teaspoon of the thyme leaves, salt and black pepper. Place a double layer of parchment paper, that is large enough to extend beyond the opening of the slow cooker, in the slow cooker on top of the beef mixture.  Push it down to make a well to hold the potatoes and carrots. Place the potatoes and carrots in the well and top with and additional piece of parchment. Fold the extended piece of parchment over the top. Place the lid on the slow cooker.  Cook on low for 9-11 hours or on high for 5-7 hours until meat is very tender.  Remove the package of potatoes and carrots. Spoon off any fat or refrigerate overnight and scrape off fat. Before serving stir in the cooked potatoes and carrots, peas and the remaining teaspoon of fresh time to the stew. Let heat for a few minutes. Season with salt and pepper

Do ahead and refrigerate: Trim meat and cut/Cut carrots/Sauté onion mixture.  Finished stew freezes well 

Yield 16 cups