Beef stew with potatoes and peas: the foolproof Crock Pot recipe
Have you ever carefully prepared a stew, put in all the love possible and then, at the first bite, felt like you were chewing gum?
It’s a frustrating feeling that makes you want to cry, especially after hours at the stove. The problem is almost always thermal shock or cooking that is too aggressive, which tightens the meat fibers and makes it tough and chewy.
With the Slow Cooker that nightmare ends: the constant, controlled temperature turns collagen into gelatin, giving you a tender, flavorful stew that practically cooks itself.
The secret for a restaurant-worthy result? Choosing the right cut — I love reale or cappello del prete — and the order in which you put the ingredients into the Crock Pot.
In this version enriched with potatoes and peas, I’ll show you how to get a thick sauce perfect for dipping and vegetables cooked just right. Get the bread ready, because this sauce doesn’t forgive!
SLOW COOKER BEEF STEW WITH POTATOES RECIPE
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 5 Hours
- Portions: 4/6 people
- Cooking methods: Slow cooking
- Cuisine: Italian
Ingredients for Beef Stew with Potatoes in the Slow Cooker
- 1.3 lb beef (cut: Reale or Cappello del prete)
- 2 cups potatoes
- 1 cup frozen peas (or canned)
- 1 1/2 onion
- 1 carrot
- 2 cups tomato passata (tomato puré)
- 1 clove garlic
- 1 sprig rosemary
- to taste Salt (or 1 vegetable bouillon cube)
- to taste Extra virgin olive oil
Tools
- Slow cooker
Fork-tender Stew in the Slow Cooker: how to cook meat and potatoes together without mistakes
Cooking time: 5 hours (HIGH) or 8 hours (LOW)
Start by finely chopping the onion, carrot, garlic and rosemary needles in a food processor. In a bowl, combine this mixture with the beef cut into cubes of about 5/8 inch (approximately 1.5 cm) and mix well so every piece is well seasoned and aromatic. Peel the potatoes and cut them into evenly sized cubes.
The order of the ingredients is essential for even cooking. Pour a drizzle of oil into the bottom of the pot, then place the potatoes. Over the potatoes add the tomato passata (and the dissolved bouillon cube, if using) and finally add the seasoned meat with the aromatic mix. It’s not necessary to add much water: the Slow Cooker traps all the moisture.
Close the lid and set to High for 5 hours (or Low for 8 hours if you’re out all day). One hour before the end, add the peas. At the end of cooking, the meat should literally melt in your mouth. Tea’s tip: if the sauce is too thin, remove the lid and continue on High for the last 15-20 minutes, or transfer just the sauce to a saucepan and reduce it over high heat on the stove for 5 minutes.
STORAGE
The stew is even better the next day! Store in the refrigerator for 2 days in an airtight container. You can also freeze it if the meat used was fresh.
Recipe variations
White version: Replace the tomato with vegetable stock and a tablespoon of flour (to coat the meat before adding) for a creamy, delicate result.
White meats: If using chicken or turkey, prefer thighs. Halve the times: 2½ hours on High will be enough.
Tea’s Tips
Cut the meat into uniform pieces: this ensures each bite has the same texture. And don’t forget the dipping bread: the Crock Pot stew creates such a rich sauce that bread is mandatory!
SLOW COOKER
Want more information about the slow cooker? Then also read these articles
https://blog.giallozafferano.it/atavolacontea/tabella-conversione-tempi-per-slow-cooker/
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Do I need to brown the meat in a pan before putting it in the Slow Cooker?
It’s not mandatory, but if you have an extra 5 minutes, a quick sear in a pan with a drizzle of oil will seal the juices and give an even more intense flavor thanks to the Maillard reaction.
Won’t the potatoes become too soft?
No, if you cut them to the correct size (about 3/4 to 1 1/8 inches) and place them on the bottom, they will cook perfectly, absorbing all the flavor of the sauce without falling apart.
Can I use frozen potatoes?
Yes, but keep in mind they will release a bit more water, so slightly reduce the amount of passata or stock.
