Beef Stew With Tomato Sauce in a Crock-Pot or Slow Cooker


Cooking beef stew with tomato sauce in a crock pot and a slow cooker are two methods that both have their fair share of advantages and disadvantages. Prepare beef stew with tomato sauce in a crock pot or a slow cooker with help from a professional chef and media personality in this free video clip.

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Video Transcript

Hi, I'm chef Rick Tarantino from Home Shopping Network. You can check me out on my website at We are going to make a beef stew with tomato sauce for you today. A traditional twist on an old favorite recipe. We are going to start with our basic mirepoix, which is our onions, carrots, and celery. We are going to saute those to get them brown and nice and flavorful by caramelizing them. So I'm just going to do a rough chop on my celery, about a half inch thick. Works well. A beef stew is kind of rustic so I don't want it too uniform. Then I'm going to take some of my onion same thing, about a half inch thick. That looks nice. Okay I'm going to do my baby carrots whole but I'm going to saute all this first in my pan to get it nice and caramelized. Okay we're going to add in a little olive oil now that our pan is hot. And we'll add in our onions and our celery. That's going to come nice and brown. We are going to add just a little bit of salt and pepper. I like to use a low sodium salt like Ocean's flavor, something that has less sodium. A little bit healthier for you. As you can see it's already starting to caramelize right here on the bottom. That's what we are looking for. We are going to add in the carrots. We are going to let that brown for maybe three minutes just to get those onions nice and opaque or translucent. Look at that. It's starting to look really good. While that browns I'm going to dice up some garlic to add into that, I've got about four cloves of garlic. Just going to smash them down and then dice them up. Again I want a rough cut not too small and uniform. You notice that I move my knife around, I'm not keeping it straight. So that they are all different size cuts, different shapes. Then I'm going to go ahead and add that in. Going to give it a stir. Look at that, that's exactly what we want to happen. See all those brown bits. That's call the fond that's forming on the bottom of the pan. That's going to add all kinds of flavor to our beef stew. Okay next we are going to do our beef or our stew meat. So I've got about a pound a pound an a half of stew meant right here. And you are going to chop it up into bite size pieces so that it's easy to eat when you serve it. And very important that when you cut it you want to cut it across the grain. So the grain is going this way and I'm cutting it this way so that the meat is very tender when it cooks. It helps tenderize the meat. Okay I've got about a pound, a pound and a half of stew meat here. To that I'm going to add about two tablespoons, three tablespoons of flour. And maybe a eight or a half a tablespoon of salt and pepper. I'm going to mix that together to coat my meat evenly. That's going to give it a nice brown texture when I add it into my pan. Add a touch more oil keep it from sticking. Then I'm going to add this right into the center. Don't worry about that flour because that extra flour is going to help to thicken our beef stew. Now we are going to brown that to get a nice brown texture on our meat. Then we are going to combine all these ingredients with our seasoning into our slow cooker and get our beef stew started. As you can see our meat is getting nice and brown. And I'm going to move it aside for a minute cause I want you to see the fond forming. That fond right there is what we are going to deglaze off the pan and that's going to add all the rich flavor. A little browning occurring on our meat. That's what we waned for flavor. I'm going to add in about a half a cup, a quarter of a cup of our beef stock and if you look closely you'll notice the brown fondant starting to deglaze off the pan. It's going to release from the pan from the steam and it's going to form sort of a gravy right there. That's going to be the basis of our beef stew right there. Now we are going to add this into our stock pot. We are going to add two tablespoons of oil. Then our diced potato. I've got our potato diced up about one inch or a half inch cubes. Then I'm going to add in some seasonings. Now I'm going to keep my rosemary whole because I want to be able to pull it out later. And my thyme as well. That way it will add the seasoning but I won't have the herbs or the sticks in there. Going to add in a couple of bay leaves and then lastly about a teaspoon of thyme. Our beef stock about four cups. That's already looking good in there. And to that we are going to add our beef and our vegetables. And you can see all that brown gravy kind of formed in there. That's going to all all that flavor we were talking about. All that brown flavor that's in there. You can see our caramelized onions right in here. It's all that sweetness and the sugar that came out of the onion that's going to add that deep rich onion flavor. I'm going to add in the tomato sauce to give this traditional dish a new flair. About a cup, cup and a half depending on your flavor taste. I'm going to mix that in. It's going to give a nice deep rich red color and a lot of flavor to our beef stew. Then let that cook for about four to six hours. Serve it up with some hardy bread maybe some noodles. It's going to be just perfect. Our beef stew with tomato sauce is finished. I'm going to go ahead and plate it up. It's a great dish on one of those cold fall days. That rich tomato sauce flavor. I'm going to finish that with just a sprig of parsley in there. That's the perfect slow cooked beef stew with tomato sauce. I'm chef Rick Tarantino, remember serve this dish with your friends and family and have lots of fun. Keep cooking.


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