The secret to melt in your mouth beef is to cook it low and slow. This recipe provides two methods – in the slow cooker and in the oven. Either way, it will be delicious. The slow cooker is the best option for a busy weekday meal.
This recipe was inspired by Cynthia Casavant with some of her creative ideas for flavouring.
Serve with bread, dinner rolls, biscuits or dumplings.
Beef Stew
The secret to melt in your mouth beef is to cook it low and slow. This recipe provides two methods – in the slow cooker and in the oven. Either way, it will be delicious. The slow cooker is the best option for a busy weekday meal.
This recipe was inspired by Cynthia Casavant with some of her creative ideas for flavouring.
Servings: 10
Calories: 368kcal
Equipment
- 1 slow cooker or dutch oven
Ingredients
- 2 lbs Stewing beef cubed
- 1 tbsp Oil if using cast iron pot or Dutch oven
- 2 cups Potatoes diced into small pieces
- 1 cup Turnip diced into small pieces
- 1 cup Carrots sliced
- 2 stalks Celery sliced
- 1 Onion diced
- 1 Green pepper diced
- 1 cup Corn frozen or 1 can
- 1 tsp Thyme
- ½ tsp Marjoram
- ½ tsp Sage
- ½ tsp Celery seed
- 1 tsp Parsley
- ½ tsp Garlic powder
- 1 Bay leaf
- 3 tbsp Worcestershire sauce
- 1 tbsp Vinegar
- 2 tbsp Your favourite BBQ sauce
- 4 cups Beef broth
- Salt and pepper to taste
- ¼ cup Barley
Instructions
Slow cooker method
- Put all ingredients, except the broth and barley, in slow cooker and gently stir. Then add enough broth to just cover meat and vegetables. (If you want, you can brown the meat first to add some flavour; however, if you’re in a hurry it’s totally fine not to. The stew will be delicious without it.)
- Cook on low for 6-8 hours. The root vegetables may need a little more time if the pieces are larger than ½ inch square.
- One hour before serving, stir in ¼ cup of barley.
Cast iron Dutch oven method
- Preheat oven to 300°F.
- On stovetop, put 1 tbsp oil in a large Dutch oven and heat on medium high. Add beef and brown on all sides. Meat is ready to turn when it comes away from the pot easily.
- Add onions and sauté for a minute then remove from heat.
- Add remaining ingredients, except broth and barley, and gently stir.
- Add enough broth to cover meat and vegetables.
- Cover and cook in oven for 4 hours. Check and stir a couple times during cooking to ensure the liquid hasn’t cooked down too much.
- ½ hour before serving stir in ¼ cup of barley.
- Thicken with cornstarch or flour mixed with water, if desired.
Notes
Serve with bread, dinner rolls, biscuits or dumplings.
Nutrition
Calories: 368kcal | Carbohydrates: 26g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 549mg | Potassium: 702mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2268IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 4mg
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