Slow cooker beef stew
Stew meat from this animal still carries fat. You do not need to add any.
Heat
Slow cooker, low
Time
About 6 hours
Skip this
Do not boil it on the stove for hours.
Unlike supermarket beef
- Unlike supermarket beef, skip the oil and the flour browning step.
Before you start
- A 1 lb pack of stew meat thaws overnight in the fridge.
- Salt it as it goes into the cooker.
Tools: Slow cooker, Instant-read thermometer.
What you need
- 1 lb stew meat
- 2 potatoes, cubed
- 2 carrots, sliced
- 1 onion, chopped
- Salt
- 2 cups water
Steps
- 1
Put the stew meat, potato, carrot, onion, and salt in the slow cooker.
- 2
Add the water. Do not add oil.
- 3
Cook on low 6 hours.
- 4
Check the beef reaches 145°F, then rest 3 minutes.
Temperature
USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.
Serve it withBread
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb of stew meat feeds 4 with vegetables.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: A flour dredge · Added oil
Sources: USDA food safety