Hearty Slow Cooker Beef Stew

October gave a party;

The leaves by hundreds came -

The Chestnuts, Oaks, and Maples,

And leaves of every name.

The Sunshine spread a carpet,

And everything was grand,

Miss Weather led the dancing,

Professor Wind the band. 

― George Cooper 

(Excerpt from his poem "October Party")

I like the idea of regarding autumn as October's party.  Instead of bemoaning the summer's passing, I'm determined to appreciate God's beautiful palette, the aroma of hot apple cider, and the joy of bountiful harvests. I smile at the sight of pumpkins and corn shocks decorating fence posts and porches, and I'm grateful for the comfort of a warm sweater to fend off the morning chill. Perhaps most of all I relish the return of soups and stews to our menu.  

Last week I saw stew meat in the clearance section of our supermarket meat department (50% off I tell you!), so I snatched it up and hurried home with my prize.  I say "prize" because beef prices have skyrocketed. (Or have you noticed?) 

The next day I made my Hearty Slow Cooker Beef Stew and it was everything I had hoped for. . .tender meat and earthy vegetables in a savory sauce.

Comfort food.  Autumn's reward.

My Hearty Slow Cooker Beef Stew

I took the stew to our Tuesday night Bible study potluck and our group devoured it.  

The trick to making really good beef stew in a slow cooker is to brown the meat first.  Dredge it in flour and sear it in a little oil. This is a must. It just is.

In case you want to make your own yummy bound-to-be-devoured beef stew, I'm sharing my recipe.  You can substitute or add any veggies you want. I use Mrs. Dash instead of salt just to keep our salt intake down.  Use whatever you like in yours.

Hearty Slow Cooker Beef Stew

Printable Recipe

1-1/4 lb stew meat, cut in 1” pieces

1 – 2 heaping Tbsp flour

Olive oil

2 cloves garlic, minced

3 large carrots, cut in 1” pieces

1 large onion, roughly chopped

8 large mushrooms, quartered

3 large potatoes, cut in 1” pieces

3 fresh tomatoes diced, or 8 oz diced canned tomatoes with juice

1 can beef broth

1 Tbsp Worcestershire Sauce

Mrs. Dash Table Seasoning

Ground Pepper

Dried Thyme

1 Bay Leaf

(1 Tbsp cornstarch whisked with 1 Tbsp cold water for thickening juices at the end of cooking time.)

Heat olive oil in heavy skillet, add minced garlic and saute slightly.

Add stew meat dredged in flour, season with Mrs. Dash, ground pepper and thyme.

Sear meat and transfer it to the slow cooker.

Add all the cut-up veggies to the meat.

Deglaze skillet with beef broth.

Add Worchestershire Sauce to broth and stir to blend.

Pour broth mixture over meat and veggies in slow cooker and stir just enough to combine.

Add bay leaf.

Cover and cook for 1-1/2 hour on High, then finish cooking on low until meat is tender.

(8 hours total works well in my 6 qt. slow cooker.)

Drain juices into a saucepan, thicken, and stir back into the stew before serving.

Homemade beef stew simmering in the slow cooker.  I can't think of a better way to party with October.

How do you party with October?

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