Crockpot Beef Stew With Beer And Horseradish The Chunky Chef Gather ingredients. place meat in slow cooker. mix flour, salt, and pepper together in a small bowl. pour over meat, and stir until meat is coated. add beef broth, carrots, potatoes, onion, celery, worcestershire sauce, paprika, garlic, and bay leave; stir to combine. cover, and cook until beef is tender enough to cut with a spoon, on low for 8. Add stew meat; turn to coat evenly. in a large skillet, brown meat in oil in batches. place over vegetables. in a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. pour over beef. cover and cook on low for 7 8 hours, or until the meat and vegetables are tender.
Slow Cooker Beef Stew Cooking Classy Place beef, potatoes, carrots, onion and garlic into a 6 qt slow cooker. stir in beef broth, tomato paste, worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. cover and cook on low heat for 7 8 hours or high heat for 3 4 hours. in a small bowl, whisk together flour. In a bowl, mix together the flour, salt, pepper and paprika. add the cubed chuck roast to the slow cooker. mix in the flour mixture to fully coat the stew meat. add the remaining ingredients and mix well. cook on low for 10 12 hours or high for 4 to 6 hours. Toss in 2 bay leaves and season with salt and pepper, to taste. cover and cook on low heat for 7 8 hours. in a small bowl, whisk together flour and 1 2 cup stew broth to create a slurry. slowly stir the mixture into the slow cooker. cover and cook on high heat for an additional 30 minutes, or until thickened. Season beef with pepper, garlic salt, and celery salt. toss to coat. sprinkle flour over the meat and toss again. sear the meat in batches for 45 seconds per side and transfer to the slow cooker. melt 1 tablespoon of butter and soften the onions and garlic, scraping up any meat remnants up from the pot.
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