Cast Iron
Slow Cooker Beef Stew
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4 Reviews
Judith P.
December 10, 2019
Heavens, we were pleased with the results! And with a 3.5 qt cooker, no less. After browning and removing the meat, I tossed pearl onions (rather than a chopped big'un), garlic, carrots, parsnips and turnips in for a touch of browning as well. Once they were in shape, I removed them to deglaze for the goodness in the bottom of the pot with red wine, which was added to the slow cooker. I didn't really want it to be too smoky-tasting a stew, so I substituted regular paprika for the smoked paprika. I did add a couple tablespoons of tomato paste, stirring it in to the balsamic vinegar/spice mixture first. I halved a handful of little yellow Dutch potatoes and roasted them in olive oil and rosemary until they were beginning to brown a bit; and then added them to the stew for its final hour+ or so. Our son was ecstatic to have a little stew stash to bring home with him. We had a drizzly weekend on our hands, and with some Italian bread and light salad, just a great weekend dinner, thank you!
Sara M.
January 17, 2016
This is one of the best stews I have ever made. It has a delightful smoky spice to it. I did almost double the paprika and chipotle, and I also used 4 fresh bay leaves. The tomato paste amount I used was closer to 4 oz. I cooked it in the oven for 2:45.
tburns01
November 7, 2014
I made this stew per the recipe & thought it was Ho hum & rather boring. It smelled great in the slow cooker but lacked depth & was too watery. It was better the 2nd day but still boring. I won't be making this again.
WinnieAb
February 6, 2010
I also added 3 oz. of organic tomato paste...forgot to put it in the ingredients list above.
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