I think I have almost perfected my slow cooker beef stew recipe. How do you add flavor to your stew?
I think I have almost perfected my slow cooker beef stew recipe. How do you add flavor to your stew?
by descendingagainredux
15 Comments
descendingagainredux
I used beef stock, Worcestershire sauce, bay leaves, thyme sprigs, red wine, garlic and tomato paste. Anything else I can throw in there?
Vortex-Of-Swirliness
Red wine vinegar is always in my beef stew
sluwecki
What’s the recipe
BeowolfSchaefer
Make your own broth. I buy a rotisserie chicken every other week or so and after using the meat I freeze the carcass then when I have two or three I make broth then freeze it in medium sized containers. It makes everything better, sauces, soups, stews, you name it.
Dontmindmeclark
“Better Than Bouillon.” I have a jar of each flavor. Awesome for soups and stews. More intense flavor and they have a Roasted Beef flavor.
DrNukenstein
Swanson Beef Stock, Lea & Perrins Worcestershire sauce, Weber seasoning (New Orleans Cajun Style or Roasted Garlic Habanero), maybe a splash of a Buffalo-style sauce. Cook the meat in it, then add the veggies when you normally would.
majesticjules
A can of cambells french onion soup and a good amount of dried thyme
thingonething
Chicken stock, red wine, can of crushed tomatoes, garlic, rosemary, bay leaf.
VanimalCracker
I made a very basic beef stew recently that just used beef, carrots, pearl onions, garlic, broth and S&P. I doubled or tripled both the salt and garlic the recipe called and it was possibly the best stew I ever made.
No other seasonings besides salt and pepper. No herbs, no spices, *super* simple. Just beef, a few root veggies, store bought broth and 1/4 cup of flour. Just adding a LOT of salt and garlic put it over the top of good into great territory. It kinda blew my mind.
Little_Season3410
Tomato paste, thyme, better than bullion beef flavor.
sugarsox
Lea & Perrins Worcestershire sauce
Small-Lynx-2389
Red wine vinegar? That’s my secret ingredient! It adds a touch of fancy to my stew, and confuses my taste buds in the best way possible!
KungFuGiftShop
Red wine and tomato paste. Also getting a good sear on the meat before putting it in the cooker.
Spiritual-Physics700
We always use a packet of the Mccormick beef stew seasoning packet. We also always serve with fresh warm buttered biscuits.
15 Comments
I used beef stock, Worcestershire sauce, bay leaves, thyme sprigs, red wine, garlic and tomato paste. Anything else I can throw in there?
Red wine vinegar is always in my beef stew
What’s the recipe
Make your own broth. I buy a rotisserie chicken every other week or so and after using the meat I freeze the carcass then when I have two or three I make broth then freeze it in medium sized containers. It makes everything better, sauces, soups, stews, you name it.
“Better Than Bouillon.” I have a jar of each flavor. Awesome for soups and stews. More intense flavor and they have a Roasted Beef flavor.
Swanson Beef Stock, Lea & Perrins Worcestershire sauce, Weber seasoning (New Orleans Cajun Style or Roasted Garlic Habanero), maybe a splash of a Buffalo-style sauce. Cook the meat in it, then add the veggies when you normally would.
A can of cambells french onion soup and a good amount of dried thyme
Chicken stock, red wine, can of crushed tomatoes, garlic, rosemary, bay leaf.
I made a very basic beef stew recently that just used beef, carrots, pearl onions, garlic, broth and S&P. I doubled or tripled both the salt and garlic the recipe called and it was possibly the best stew I ever made.
No other seasonings besides salt and pepper. No herbs, no spices, *super* simple. Just beef, a few root veggies, store bought broth and 1/4 cup of flour. Just adding a LOT of salt and garlic put it over the top of good into great territory. It kinda blew my mind.
Tomato paste, thyme, better than bullion beef flavor.
Lea & Perrins Worcestershire sauce
Red wine vinegar? That’s my secret ingredient! It adds a touch of fancy to my stew, and confuses my taste buds in the best way possible!
Red wine and tomato paste. Also getting a good sear on the meat before putting it in the cooker.
We always use a packet of the Mccormick beef stew seasoning packet. We also always serve with fresh warm buttered biscuits.
Guinness and a shiton of bay leaves