Slow Cooker Autumn Beef Stew

The fall season is here! Get out your slow cooker and cook up this delicious Slow Cooker Autumn Beef Stew!

Warm Up with a Southern-Style Slow Cooker Autumn Beef Stew

As the air gets crisp and the leaves start to turn those brilliant shades of gold and red, there’s a hankering in the Southern soul for comfort food.

We’re not talking about just any kind of comfort food; we’re talking about that soul-warming, make-you-feel-good, remind-you-of-grandma’s-kitchen kind of food.

Today, I’m sharing something that’s gonna fill your homes with the kind of aroma that makes you close your eyes and sigh with happiness – the beloved Slow Cooker Autumn Beef Stew.

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Slow Cooker Southwest Chicken and Rice Soup

Now, for those of y’all that are new to the joys of Southern cooking or just need a little refresher, let’s take a lil’ walk through the magic behind this dish.

The Southern Touch

There’s something truly magical about the combination of beef and veggies, simmering away in a broth of rich, savory flavors.

This dish gives you a lil’ taste of the Fall season in every bite.

The hearty beef, paired with the earthiness of mushrooms and the subtle sweetness of carrots, creates a symphony of flavors that’s simply hard to resist.

Choosing the Right Stew Meat

The meat is where the magic starts. We’re talking 2 pounds of prime stew meat. Now, if you’ve got a trusted butcher, give him a holler and get yourself some good quality cuts.

A little salt and pepper go a long way to season this meat to perfection. This ain’t the time to skimp. Go on and get the best. It’s the base of your stew, after all!

The Veggie Medley

Mushrooms, carrots, celery, and onions – it’s like the fantastic four of the stew world.

The mushrooms, with their meaty texture, soak up all that glorious beefy broth, giving a bite that’s oh-so-satisfying.

Carrots, with their touch of sweetness, balance out the savoriness, and let’s not forget about our trusty ol’ celery and onions, providing that aromatic base that every good stew deserves.

A Broth Like No Other

What’s a stew without its broth, y’all?

A combo of beef broth mixed with the tangy tomato paste and Dijon mustard gives this stew a depth of flavor that’s bold yet comforting.

And here’s the kicker, that cream of golden mushroom soup? It’s like the secret ingredient that ties everything together.

It gives the broth a rich, creamy texture and a flavor that’s pure gold.

And let’s not forget the herbs. A touch of thyme, a bay leaf, and a sprinkle of parsley – it’s like a melody of herbs dancing in harmony with every bite.

Barley – The Unsung Hero

Now here’s where the Southern twist comes in. As we near the end of our cooking, in goes quick cook barley.

It’s like the little grains of happiness that soak up all the lovely juices and give our stew that lovely, hearty thickness.

Plus, it adds a nice texture contrast to our melt-in-your-mouth beef.

Letting the Slow Cooker Do Its Magic

The beauty of this recipe?

Your slow cooker does most of the hard work. You mix, you stir, you set, and you forget.

Well, not entirely forget, ’cause that aroma wafting through your home won’t let you. Let it bubble away on a low setting for about 6 hours.

That’s right! This ain’t fast food; this is slow-cooked perfection. And remember, patience is a virtue, especially when waiting for a stew that’s this divine.

Serving it Up Southern Style

Now when you’re ready to dive into this bowl of goodness, don’t forget the sidekick – a piece of crusty bread.

Tear it, dunk it, or just use it to scoop up every last bit of that stew. It’s like the cherry on top!

Wrap Up

So, there you have it folks! A classic dish with a Southern touch, ready to warm your hearts and souls this autumn season.

Next time the air gets crisp, and you’re craving something that feels like a hug in a bowl, remember this Slow Cooker Autumn Beef Stew.

Gather your family, call your friends, and let the slow cooker work its magic.

And as you all sit down to share a meal, remember to share stories, share laughter, and most importantly, share love.

Happy cooking, y’all!

Slow Cooker Autumn Beef Stew

Ingredients:

• 2 lbs. stew meat                                               
• salt & pepper                                                  
• 8 oz mushrooms, diced                                 
• 6 carrots, diced                                               
• 2 tbsp. garlic, minced                       
• 1 yellow onion, diced                                    
• 4 cups beef broth 
• ¼ cup tomato paste 
• 1 tbsp. Dijon mustard 
• 1 tsp. thyme
• ¾ cup quick cook barley 
• 1 bay leaf
• 1 tbsp. parsley 
• 1 can cream of golden mushroom soup
• 1 can water 
• 2 celery stalks, diced 

Directions:

In the slow cooker, mix together broth, tomato paste, mustard, soup, water, and seasonings until well combined. 

Stir in stew meat. 

Stir in diced vegetables. 

Add bay leaf. 

Cover and cook on low 6 hours, adding barley at the last hour. 

Serve with crusty bread and enjoy!

Frequently Asked Questions (FAQ) for Slow Cooker Autumn Beef Stew

Can I use regular barley instead of quick cook barley?

Yes, you can. However, regular barley takes longer to cook. If using regular barley, add it about 2-3 hours before the stew is done to ensure it’s cooked through.

What if I don’t have cream of golden mushroom soup?

You can substitute with regular cream of mushroom soup or even a can of French onion soup for a unique flavor. Adjust the seasonings as needed.

Can I cook this on high instead of low?

If you’re short on time, you can cook the stew on high for 3-4 hours. Just keep an eye on it to ensure the meat becomes tender.

What kind of beef cut should I use for the stew meat?

Chuck roast, cut into bite-sized pieces, works best for this recipe due to its fat content and tenderness when slow-cooked. However, other cuts like round steak can also be used.

Can I add other vegetables?

Feel free to add potatoes, green beans, peas, or any of your favorite veggies. Just be mindful of the cooking time they might require.

What if I don’t have a slow cooker?

You can cook this in a regular pot on the stovetop. Bring everything to a boil and then let it simmer on low heat for about 2-3 hours, or until the meat is tender. Remember to stir occasionally to prevent sticking.

How long can I store leftovers?

Stored in an airtight container, the stew can last in the refrigerator for 3-4 days. You can also freeze it for up to 2 months.

Is the Dijon mustard essential?

The Dijon mustard adds a nice depth and tanginess to the broth. However, if you’re not a fan or don’t have any on hand, you can omit it or replace it with regular mustard.

How do I know when the stew is done?

The stew is done when the beef is tender enough to be easily broken apart with a fork, and the vegetables are soft.

Can I brown the meat before adding it to the slow cooker?

Yes, browning the meat in a skillet before adding it to the slow cooker can enhance the flavor. However, it’s an optional step and the stew will still be delicious without it.

I find my stew too watery. How can I thicken it?

You can mix a couple of tablespoons of cornstarch with a little cold water to make a slurry. Stir this into the stew about 30 minutes before it’s done cooking to help thicken the broth.

I hope these answers help you create the perfect Autumn Beef Stew! Enjoy your cooking!