If there is an ideal recipe to start taking our first steps in slow cooking, that is the stew or beef stew. Undoubtedly, it is one of the most popular slow-cooker meat recipes used for two reasons: the little complication of its preparation and the spectacular result that we will achieve with minimal effort.

 Get ready to enjoy a meat that frays in your mouth while you can't stop dipping bread on your plate compulsively.

It is important that you keep in mind that for this recipe the best meats are the second, that is, the least lean. Pieces such as blood sausage, cheeks, rosary or shoulder are the best result when we address this recipe for slow cooking meat.

This recipe is widely spread throughout the world. I call it stewed meat because it is what it was called in my house, but you can also find it as beef stew, and in the South American area, especially in Colombia, it is known as sweaty meat or sweaty meat.

If you have already discovered what a slow cooker is and how it works, you just have to get homework and enjoy this spectacular stew. Go for it!

Ingredients beef stew

    800g of meat (you can put the one you want, although the ones that we have advised you before are the ones that fit best)
    1 large onion
    2 medium sized carrots
    4 artichokes (you can put the vegetable you prefer. The most typical recipe is prepared with pea, but I like artichokes so much that I can not resist putting them)
    1 glass of red wine (125ml)
    1 bay leaf
    2 nails (optional)
    Salt and black pepper

Beef Stew Preparation

    Start by cutting the meat into medium-sized dice.
    Put oil in a pan to heat, pepper, lightly flour and brown the meat on the fire just to seal it.

 Remember to sprinkle the meat well so as not to go with the flour.
    Remove the meat when it is golden brown and reserve it.

    Chop the onion very thin and cut the carrot into larger pieces.

    In the pan of frying the meat we add the cloves, the onion and the carrot and we fry over medium-low heat.

    Peel the artichokes, cut them into 4 and add to the pan.
    We add the laurel.

    When the onion begins to be transparent, we incorporate the meat again and we give it a couple of turns. Then we add the wine and let it reduce for about 5 minutes. You will not need to add more broth because slow cooking loses very little liquid.

    Take it all to your slow cooker and put it to cook for 6 to 7 hours on low. The cooking time also depends on the potency of your pot, so we recommend you try the meat point at 6 hours of cooking and see if it needs more time. If you see that it is very dry, you can add some water, but do not overdo that we want a thick sauce.

Once finished you just have to sit down and enjoy this dish delight. The slow cooker meat recipes and, especially, the veal stew will give you and your family a lot of satisfaction. Follow the advice given here and we assure you that this dish will become a regular in your weekly diet.


I really like to fry some diced potatoes, serve them in a separate bowl on the table and mix with the sauce, letting each of the cubes taste soaked. Just writing it makes me salivate. Take advantage!