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Fall is one of my favorite times of the year. It’s a time when leaves are turning colors in the most spectacular ways, the heat of summer is fading away, and most importantly to me in Alabama, the humidity is so much less that it’s a pleasure to be outside.
Along with those things, fall brings to mind slow cooker recipes.
There’s nothing better on a fall day spent raking leaves than to walk inside to a lovely home cooked slow cooker meal.
With the only real work being the prep, you can do your prep the evening before, refrigerate your ingredients, and just toss it together in the slow cooker in the morning.
With the exception of the potatoes, everything in this recipe can be prepped the day before.
Truthfully, the carrots I am using today were prepped a couple of months ago, then placed into a zippered plastic baggie, and put into the freezer.
Any time I have extra carrots or bell peppers from a recipe, I just cut them up and flash freeze them, then put them into baggies and pop them back into the freezer.
It really makes prep time quicker for many recipes using those same ingredients if you already have them ready and in the freezer.
I love chili, beef stew, soups, and many other recipes cooked in a slow cooker. There’s just something about a nice hot bowl of slow-cooked goodness that just makes a fall day even better.
Today, I am sharing my recipe for beef stew. You can either use already cut up stew meat from the store, or buy a nice piece of beef and cut it up yourself. Just look at the price per pound to decide which is the better deal.
I love to use my Ninja 4-in-1 Cooking System whenever I make slow cooker recipes. The Ninja 4-in-1 is great for other cooking, too! You can steam, bake, slow cook, and even fry in the Ninja 4-in-1. You can even make perfect “boiled” eggs using the steam feature. When I make “boiled” eggs, I add 3 cups of water to the bottom of the Ninja, place the Ninja basket inside, add my eggs to the basket (I usually do about a dozen at a time), then set it on steam for 20-25 minutes. When it’s done, the shells come off super easy, and my eggs don’t look like they’ve been hit by shrapnel.
- 2 teaspoons beef broth base powder
- 2 lbs. beef stew meat (cut into 1-inch cubes if desired)
- 1/3 cup all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 bay leaves
- 1-2 cloves garlic, minced (or use 1/4 -1/2 teaspoon dried minced garlic)
- 1 onion, finely chopped
- 4-6 medium potatoes, peeled and cut into bite-size chunks
- 4 carrots, peeled and cut into rounds
- 2 celery stalks, chopped coarsely
- 2 teaspoons beef base
- 1 teaspoon Worcestershire Sauce
- 2 cans (14.5 ounces each) beef broth
- 1 1/2 Tablespoons cornstarch
- In a 1-gallon plastic sealable bag, mix together the flour, salt, black pepper, and paprika. Put the stew meat into the bag, close it, and shake it up until the meat is thoroughly coated with the flour and seasonings.
- Sprinkle the 2 teaspoons of beef base over the bottom of your slow cooker. Place the stew meat into the slow cooker. Put the veggies, garlic, and bay leaves on top.
- Dribble the Worcestershire sauce over the meat, then mix the cornstarch with the beef broth and pour the beef broth over the meat and veggies.
- Cover, and let it cook on low for 8-10 hours, or on high 4-6 hours.
- Find and remove the two bay leaves before serving.
I usually make cornbread to go with my beef stew, because it’s just a delicious combination, and I sometimes like to drop pieces of the corbread into my bowl of stew.
What is your favorite side item to have with beef stew? Leave me a comment below!