Slow Cooked Beef Dinner (Printable Version)
Juicy slow cooked beef simmered in a savory, smoky sauce that pairs well with potatoes, rice, or bread.
# Ingredients:
→ Beef
01 -
800 grams beef chuck roast or stew meat, trimmed and cut into uniform pieces
→ Sauce
02 -
240 milliliters beef broth
03 -
60 milliliters soy sauce
04 -
30 milliliters Worcestershire sauce
05 -
25 grams brown sugar
06 -
30 grams tomato paste
07 -
3 cloves fresh garlic, minced
08 -
5 grams smoked paprika
09 -
To taste, salt and freshly ground black pepper
→ Optional Additions
10 -
200 grams baby potatoes, carrots, or mushrooms (optional)
→ Thickening Agent
11 -
15 grams cornstarch mixed with 30 milliliters cold water (optional, for sauce thickening)
# Steps:
01 -
Pat beef pieces dry with paper towels to remove surface moisture. Season generously with salt and pepper all around. Cut into uniform sizes, slicing across the grain for maximum tenderness.
02 -
Heat a skillet over medium-high heat and quickly sear the beef pieces until browned on all sides, about 2-3 minutes per side, to deepen flavor.
03 -
Whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, minced garlic, smoked paprika, salt, and pepper until smooth and well combined.
04 -
Place beef in a single layer at the bottom of the slow cooker. Pour the sauce evenly over the meat. Add optional vegetables if desired for a complete dish.
05 -
Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until beef is tender and easily shreddable.
06 -
About 30 minutes before serving, taste and adjust seasoning as needed. For a thicker sauce, stir in cornstarch slurry and cook uncovered for 15 additional minutes.
# Notes:
01 -
Patting beef dry before seasoning promotes better searing and flavor. Slow cooking on low heat yields tender, juicy results—avoid frequent lid lifting to retain moisture.
02 -
Leftovers keep well refrigerated for up to four days and can be frozen for up to three months. Reheat gently with a splash of broth to loosen the sauce.