This slow cooking meat stew is rich in flavor! The tender meat is simmered for hours with carrots, potatoes, onions and celery to create a thick, tasty meat stew for a cold winter night.

Now that the polar vortex is over, let me share with you how we survived. This hearty meat stew! I made this stew several times because of its rich flavor. In all honesty, my favorite part is that I could throw it all in the slow cooker and deliver a delicious HOT dinner in the evening. Keyword: hot.

Here’s why this beef stew is now my comfort food in the winter:

• it’s a dirty plate meal. No need to brown the meat. (That is, unless you can’t help it.) Because of the spice combination, you get all the flavor with little effort and fewer pans to clean as you only need your slow cooker.
• It’s thick. Like, very thick. Unlike this vegetable meat soup, it has a thick, meaty broth. The flour encloses the meat before all other ingredients are added and creates the tasty and hearty thick meat broth after hours of cooking.
• Did I mention easy? Throw it there and let it all go. day. long.

How to make slow cook meat stew

Step 1: Combine flour, salt and Hungarian paprika in a bowl. I use Hungarian paprika instead of regular because I think it has more flavor. I found mine in a bulk food store. If you only have regular on hand, that will work too. However, I highly recommend getting the Hungarian next time you find it.

Step 2: Place the diced roast (or your favorite stew meat) in the slow cooker and mix it with the flour mixture making sure to completely cover each piece of beef.

Step 3: Add the remaining ingredients. Easy, right?

Step 4: Give it a good stir so that it mixes well. Put the slow cooker high for 4 to 6 hours or go down for 10 – 12 hours and let it run is magical.

When the meat melts tenderly, and the potatoes and carrots are fully cooked, you know your stew is ready to serve. What they get, my friends is so good. Like, I can’t wait to do this again. If you’re looking for that thick, hearty meat stew that’s full of flavor. This is.

The original recipe comes from my grandmother’s recipe box. It seems that he found this old-fashioned meat stew recipe in the newspaper. I love a good newspaper recipe because it seems like they always end in success. Who would present only the best of them?! This recipe reminds me of the slow cooker macaroni and cheese recipe I also found in an old newspaper.

Slow cooker

stew tips:

What size slow cooker do I need to make this meat stew? I used a four-quart slow cooker and it was filled to the max. You can also use a room of 5 or 6 rooms without problems.

Do you have to cook the meat before putting it in the slow cooker? You’ll cut the meat into bite-sized cubes and then add them to the remaining ingredients in the slow cooker.

How do I thicken my slow cooker stew? Because you bathe the meat in flour before cooking, its magic will work as it cooks slowly to create a thick broth on its own. There is no need to thicken it further.

What kind of meat do you use for meat stew? I use stew meat, chuck roast, chuck shoulder, chuck-eye roast or top chuck to make my soup. I prefer chuck roast because it has enough fat to give the soup even more flavor.

Do you have to brown the meat before cooking it in the slow cooker? Nope. For this recipe you don’t need to brown the meat, first. If you really can’t help it, I would brown it after mixing it with the flour mixture.

What kind of beef broth do you use? I only use Better Than Bouillon and I like the organic type of meat because it has fewer fillings.

More Slow Cooker Soup Recipes Slow Cooker Vegetable Beef Soup Slow Cooker

• Vegetable Barley Soup Easy Slow Cooker
• Potato

Soup