My Favourite Slow Cooker Beef Stew | One Pot Chef

ever since I bought my first slow cooker about 10 or 11 years ago I have been absolutely obsessed with making beef stew using it I love the versatility that you can change the ingredients based on what you happen to have if you change the flavors with different herbs and spices but most of all I love the idea of gradually perfecting a recipe over the years until you get it to just the way you like it well today I'm presenting to you one that I hope you will absolutely love it's my all-time favorite slow cooker beef stew all the one pot chef first things first we're going to prep our meat so into a large ziploc bag I'm gonna put in half a cup of plain flour and I'm gonna season it with a little bit of salt and some pepper and then just seal that up and give it a like shake just to mix everything together and we'll be using this seasoned flour to coat our meat and it's gonna help to make a lovely thick gravy when we start cooking this all together now all we need to do is pop our meat into the bag I've got one kilo or about two pounds of beef cheeks now this is a really cheap cut of meat I always use a cheap cut when I'm making a beef stew in the casserole and these days I almost always go for beef cheeks mainly because they've got a lot of extra fat in it which renders down it becomes lots and lots of flavor it's really tasty they come across as this really sort of tough meat but I promise you when you cook them in the slow cooker they will absolutely dissolve into beautiful tender chunks of juicy meat that you will absolutely adore so we've got our meat in there so we're just gonna zip that up and once again we're just gonna toss this around I didn't zip that up properly that's silly of me let's try that again gotta love it when things go wrong on there we go just give it a toss around I've got most of the play are still in there until all that meat is coated so the meat is coated and I've just quickly cleaned off the counter because good God will love it when things go wrong at the last minute ah that's all tidied up so we can set this aside while we work on our other ingredients into the pot of the slow cooker I've got some potatoes I'm using some red potatoes today and I've just diced them up I've got four potatoes in there to that I'm gonna add in three carrots which have just been chopped up one small brown onion diced up and a bit of celery as well and to add in some lovely flavours I'm gonna add in a couple of cloves of crushed garlic mixed up about two to three teaspoons two tablespoons of tomato paste or concentrated tomato puree and this is my big secret ingredient this is the one that really makes this absolutely the most amazing flavor I'm adding in a tablespoon of smoked paprika this adds this wonderful smoky almost bacony flavor to it it is just extraordinary give this a good twist of black pepper and we're just gonna add in our flour add meat now a lot of people will say oh you should brown the meat before you put it into the slow cooker well I disagree on this one because this particular cut of meat the beef cheeks it really lends itself to the slow cooking process and if you try to Brown at first you tend to end up toughening it up more and making it really dried out and it doesn't come out as nice this way it comes out absolutely gorgeous give this a quick stir together I'm gonna add in some liquid beef stock I'm putting in four cups or one liter there's ports straight over and for a little bit of extra richness and savoriness I'm just going to give a bit of a splash of Worcestershire sauce now I'm not going to put a specific measurement it would probably be about one to two tablespoons roughly give this a final stir together and that's pretty much it all we need to do now is put on the lid and we're gonna set the slow cooker to the low setting and lay this to cook for eight hours I strongly recommend that we keep it on the low setting don't use the high setting because I find the meat comes out so much better when it's cooked low and slow while I beeps you is simmering away in the slow cooker I thought I'd take this opportunity to remind you to check out my social media Facebook Twitter and Instagram links in the video description underneath this video on YouTube and speaking of YouTube don't forget to subscribe to my channel click that little notification bill and the subscribe button that way you won't miss out on any of my new videos it's been about seven and a half hours and we're into the last half hour of cooking so what I'm gonna do is I'm just going to add in some frozen peas I'm putting in about two cups of frozen peas and I'm just going to quickly stir them through and then we'll let them cook for the last half-hour they don't take very long to cook and they'll add a nice splash of color while also increasing the veggie content and you can see that meat there has already broken down and is incredibly tender and soft so are the veggies this is going to be so delicious it smells amazing lid back on hand we're gonna leave that for another half an hour and then we will be ready to serve time's up and let's take a look YUM put my label in there and look at that how beautiful the veggies are nicely cooked the meat is lovely and tender you can actually see it literally falling to pieces and of course the sauce has lovely and thickened up it's not just a liquid it's actually very gravy like I can't wait to dive in and have a taste the best thing about making a beef stew in the slow is that you can literally do this any time of year in the winter it's a warm and filling dish that really just heats up every square inch of you and in summer you're not heating up the entire kitchen to make a meal so it's just a bonus either way you do it so time for me to dive in and have a taste a lovely big chunk of meat mmm oh my god so tender I bet laughter sure mmm the meat is cooked to perfection the fat has rendered down and release all of its lovely flavor into every square inch of this the vegetables are beautiful and tender the potatoes have sucked up lots of flavor you've got wonderful veggies all throughout and the gravy is thick and delicious all you need is a crusty piece of bread to soak up this gravy and you're gonna absolutely love this well I hope you enjoyed this recipe check out my other videos at one-pot check show com and until next time see you later my adding of the smoked paprika to this recipe actually was a bit of a happy accident I went to go and buy some paprika for a different recipe and when I got home from the shops I found out that I instead of getting regular paprika I accidentally bought this smoked paprika thought I'd give it a go and I instantly became totally obsessed with it I've been adding it to everything it goes into my stews I even had a little bit of it to my spaghetti bolognaise because it just has that wonderful smoky bacon flavor that is absolutely extraordinary try it and you're going to become obsessed too

Channel: OnePotChefShow

Views: 213,994

Keywords: onepotchefshow, onepotchef, one, pot, chef, cooking, cooked, baking, easy, quick, slow, fast, tips, slow cooker beef stew, beef, stew, crock pot, cooker, vegetables, one pot chef, beef stew recipe, how to make beef stew, easy beef stew recipe, one pot chef beef stew, beef stew one pot chef, my favorite beef stew recipe, slow cooker beef stew recipe, holiday beef stew, how to make beef stew in a slow cooker, beef stew slow cooker, onepotchef beef, beef cheeks

Id: tYLWjCHz-ts

Length: 8min 7sec (487 seconds)

Published: Sun Dec 03 2017

Reddit Comments

[u/CwtchCliche]

This tastes great- really getting into using a slow cooker.

[u/[deleted]]

"Forgot to lock the double cylinder deadbolt from the inside. Hahaha...how silly of me. You're not going anywhere mate."

[u/tysc3]

I'm a dude but this seems like a guy you hug every time you see him.

[u/Garod]

I love making stews as well and also have a crock pot. For me I honestly prefer stews slow cooked on the stove rather than the crock pot. I just seem to end up with thicker creamier stew rather than the more liquid type you get out of the crock pot. Part of the reason for that is also that Onions garlic leeks etc all basically dissolve into the liquid making it much more flavorful.

One question, generally when you flower meat one of the reasons you do so is to dry the outside so that when you fry it off you quickly get a nice color on the meat and also to seal in the flavors. Since your not frying off the meat, what's the reason that you are coating the meat in flour? is it just an easy dispersal method?

p.s. also generally love my stews with either wine or beer or some form of alcohol.. just adds a wonderful flavor to it.