"If I told you, I'd have to kill you," laughs Sue Silvester when I ask her if she'd be willing to share the secret ingredient in her beef stew; the same beef stew that won her and Kelly Schroeder, the 2013 Chuckwagon Stew cook-off at Alberta's Bar U Ranch. That old-fashioned beef stew is very same stew I based this Gluten-free Slow Cooker Whiskey Beef Stew Recipe off of, except with the addition of the modern slow cooker.
This beef stew (with whiskey) is also Weight Watchers Friendly and the ultimate comfort food! It's a great recipe on a cold night or even a summer night when you don't want to heat up your house, or for Father's Day or Stampede!
Jump to:
- 🍲Chuckwagon Beef Stew Cook-off
- Old recipes come to life: An inside look at a cowboy stew cook-off
- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪How to Make Whiskey Beef Stew
- Expert Tips for making the best old-fashioned beef stew
- 🥗 What to serve with Old Fashioned Vegetable Beef Stew
- 🌡️Storage
- 👪 Serving Size
- 🔢 WW Points
- ❔ Recipe FAQs
- 🍲More Slow Cooker Recipes!
- 📋 Old Fashioned Slow Cooker Whiskey Beef Stew
If you love slow-cooked beef, be sure to try my Beef on a Bun recipe too!
As her stew simmers over the fire, Sue not only shares some of her tried and true ingredients, but she tells me what she thinks it takes to make a winning old-fashioned beef stew, "modern-style"!
I had the pleasure of spending Father's Day with my family, out at the Bar U Ranch, south of Longview, Alberta. I discovered this glorious place a couple of years ago when we went to this very same event when my parents were in town visiting. But this year, entry was FREE because The Bar U Ranch is a national park (who knew?!) and it's Canada's 150th anniversary!
🍲Chuckwagon Beef Stew Cook-off
You start out with a wagon ride, with a gorgeous view heading west, toward the Rocky Mountains:
Then there's horse pack racing (I honestly didn't even know this was 'a thing' before I visited the Bar U Ranch.) Afterwards, we kicked back for a while, relaxed, and listened to really great old-time country music played by none other than the father and son duo, Clayton and Lorne Moncrieff.
You can also indulge in some amazing 'cowboy coffee' while you're sitting around an open fire listening to music. I'm not even a strong coffee drinker, and I tell you, this stuff was tasty!!
But being a true foodie, it's the stew cook-off that really won my heart!
Old recipes come to life: An inside look at a cowboy stew cook-off
After a 2 year hiatus, Sue and Kelly are back again to fight for the title of the best old-fashioned chuckwagon stew. There's not only a judges' award, but a "People's choice," of which they are the clear winners in the eyes of my son!
I personally don't envy the judges, given all the beef stews I tried were delicious! It would be very difficult to choose just one winner!
"It's a fun day," says Kelly. The Alberta beef producers generously sponsor the event and provide everyone with 4 lbs of beef. Kelly and Sue also like to dress up in old-timey clothes because, of course, it doesn't hurt to look the part when it comes to the judging. 🙂
When I caught up with them just after lunch, Kelly and Sue had been nursing that baby since 9:00 AM. The tasting was scheduled for 3:00 PM. So I asked them how they make a great old-fashioned beef stew, and they shared their secrets with me (see Expert Tips below).
🥘 Ingredient Notes
- Beef stew meat. Make sure you use stewing meat or the beef chunks (to get tender chunks of beef), or it will not stay together, and you will end up with more of a shredded beef.
- Fresh herbs (sage, oregano, and rosemary). Fresh herbs make a HUGE difference. Avoid dried herbs, unless you absolutely can't get fresh!
- Okra. I added Okra to my crock pot beef stew because I love the flavor, and it also acts as a thickening agent (think gumbo). Although Okra is native to Africa, it was brought to North America in the 1600s. It quickly became popular in the Deep South both as a side dish and as a thickening for gumbo and stews. It can, however, thrive in any climate where corn will grow.
- Whiskey. I use Jack Daniels, but you can use any brand of whiskey. Whiskey is ideal because it's gluten-free.
- Gluten-free Worcestershire sauce. Worcestershire sauce is another ingredient that has been around a long time and seems to be common in a good stew, so I added that as well.
- Cornstarch. Cornstarch is a great alternative to flour for thickening! It's gluten-free and you don't need to mix it with oil (just cold water), so fewer unnecessary calories!
📖Variations & Substitutions
- Spicy - add chili pepper flakes or Tabasco sauce, or another type of hot sauce, while cooking
- Kid friendly - this is already kid friendly because the alcohol evaporates during the long cooking time. But you can always skip the whiskey!
- Herbs - you could substitute dried herbs (but only if you have to), but you'll need HALF the amount because their flavor is more concentrated, and it won't taste as good as using fresh herbs
- Vegetables - sub out any veggies you don't like or don't have. Or feel free to add additional veggies you like, such as green beans
- Cornstarch -you can use flour with oil and make a roux instead, if you don't need it to be gluten-free
- Whiskey -if you're not worried about gluten-free, then substitute with beer or red wine
🔪How to Make Whiskey Beef Stew
Sprinkle salt and pepper over the meat, then sear the beef on all sides in a heated non-stick large skillet over high heat. *Do not cook through (this step is important to seal in the flavor of the beef and helps hold the meat together). Spray a 6-quart slow cooker/crock pot with non-stick cooking spray, then add meat, chopped vegetables, and herbs. Stir together.
Add beef stock, whiskey, and Worcestershire sauce together and pour the mixture over beef, potatoes, vegetables, and the herb mixture.
Cover and cook on low setting for 8 hours. ** If you are in a hurry, you can cook on a high setting for 4 to 6 hours. *However, the low and slow method is the very best!
When cooking time is almost complete (20-30 minutes left), mix the cornstarch and water into a paste/roux (cornstarch slurry) and stir into the stew. *You can use equal amounts of flour and oil if you don't need the stew to be gluten-free.
Allow it to continue to cook for the remainder of the time or until the desired thickness is reached. If the stew is not as thick as you would like, add more roux.
In my quest to create the best old-timey beef stew, I gathered all this advice from the pros at the cook-off, then did a lot of my own research. I have to admit that I am pretty fussy when it comes to stew, and I can honestly say that this is the best one I've ever had! My kids are also fussy, and they loved this whiskey stew recipe as well.
Expert Tips for making the best old-fashioned beef stew
- SLOW AND LOW: This is the #1 tip they gave me was to cook it slow on low for at least 6-8 hours. Regulating the heat is tricky when you're cooking over an open fire. But since cooking it on an open fire isn't necessarily a feasible (or even a desirable) option for most of us, Kelly agreed that the slow cooker/crock pot is the next best thing, as it slow cooks in the same way it would over a low fire.
- RENDERING YOUR BEEF. If you really want to make your stew old skool (like they do at this competition), you'd render your beef fat. In essence, that means that you would take the suet and make it into tallow. This is where much of the flavor comes from in old-fashioned beef stew. But this also takes an enormous chunk of time that most of us don't have to dedicate to one meal, especially if you are working, have kids, or even have some semblance of a life! So, in modern times, we use beef stock instead. I researched how to render beef for stew when I was writing this post, and my thoughts were simply, "yay for modern food innovation!" There will be no rendering of beef happening in this kitchen...
- SEARING YOUR MEAT IS KEY. Kelly and Sue don't use flour when they sear their meat because they want it keep it gluten-free, and I did the same. Anyway, using flour really isn't necessary. You can use a wok or frying pan on high heat to sear meat, and season it with salt and pepper prior to sauteeing it, just long enough to brown it on all sides, but not cook it right through. This seals in the juices and flavor.
- KEEP IT FRESH! Kelly and Sue use as many fresh vegetables and herbs as possible. So that's what I did. I used fresh sage, rosemary, oregano, carrots, potatoes, mushrooms, celery, and onion.
- ADD SOME WHISKEY OR BEER. I used whisky, but don't worry - it's still family friendly! The alcohol evaporates during the cooking process because it's cooked for so long. Sue and Kelly don't use beer for the same reason they don't use flour- they want to keep it gluten-free. The whiskey also gives it a rich flavor.
- ADD COFFEE GROUNDS. I had to be sure I heard her right. I was surprised and instinctively thought that adding coffee grounds would make it too 'grainy,' give it a weird texture, and likely be unpalatable. But according to Kelly, "No, that's not the case - it's really the thicker coffee at the bottom of the pot that you use, so you don't notice the little bits of coffee grounds in there because they give it such a nice flavour." They use the real 'cowboy coffee' that's cooked over the open fire. And since I drink vanilla-brewed coffee, I didn't try using coffee grounds this time around.
"It's not Rocket Science." I heard this from a couple of contestants during the cook-off. So, if you simply follow the tips above, you can create a fantastic modern-day old-fashioned stew.
🥗 What to serve with Old Fashioned Vegetable Beef Stew
Baking Powder Biscuits (pictured) are an ideal pairing for this Slow Cooker Beef Stew. You could also serve it with these Old Fashioned Dinner Rolls . Or keep it lighter and make this WW friendly Everything Bagel Cloud Bread to go with this Old Fashioned Vegetable Beef Stew.
🌡️Storage
Store this old fashioned beef stew in the fridge in an airtight container for up to 4 days. It freezes well for up to 3 months.
👪 Serving Size
This beef stew recipe for the crock pot makes 8 servings of whiskey beef stew @ 1.5 cups each. It's a total of 12 cups. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll need a larger slow cooker or an additional slow cooker.
🔢 WW Points
This beef stew recipe for your slow cooker is 2 WW points. *NOTE: This recipe makes 12 cups. I have calculated each serving as 1.5 cups, which is a very substantial serving
❔ Recipe FAQs
While the recipe calls for "stewing meat," look for cuts like beef chuck, bottom round, or beef shoulder. These cuts are rich in connective tissue that breaks down beautifully during the long, slow cooking process, resulting in exceptionally tender, flavorful beef that holds its shape.
You can certainly use frozen okra; it works well. There's no need to thaw it completely; just add it to the slow cooker along with the other vegetables. If you choose to leave it out, the stew will still be delicious. The cornstarch slurry added at the end is the primary thickener, so you will still be able to achieve your desired consistency.
For a stew where you want the potatoes to hold their shape after hours of cooking, it's best to use a waxy potato variety like Yukon Gold, red potatoes, or new potatoes. Starchy potatoes, like Russets, are more likely to break down and become mushy.
Yes, if you skip the whiskey, you should replace it with an equal amount of liquid to maintain the right consistency. Simply add an extra ½ cup of beef stock. The stew will have a slightly different flavor profile without the rich notes from the whiskey, but it will still be a hearty and delicious meal.
I never did find out the secret ingredient in Sue and Kelly's Old-fashioned beef stew. But I am convinced it's one of the ingredients in my version because it's amazing and the best one I have ever tasted. Not to mention, one that is cooked in a slow cooker! This only means one thing- less work for yours truly and for YOU! And it's sure to become one of your favorite meals.
🍲More Slow Cooker Recipes!
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Old Fashioned Slow Cooker Whiskey Beef Stew
Equipment
Ingredients
- 1 ½ pounds beef stew meat ,cut into 1 inch cubes *Make sure you use stewing meat or the beef chunks will not stay together and you will end up with more of a shredded beef
- 1 teaspoon each salt and pepper, as needed approximately- add more or less as desired
- 1 ½ tablespoon fresh sage
- 1 ½ tablespoon fresh oregano
- ¾ tablespoon fresh rosemary
- 2 bay leaves
- 6 fresh mushrooms large, chopped- about 1 ½ cups
- 3 celery stalks , chopped about ½ cup
- 1 onion large, chopped
- 4 carrots , chopped, about 2 cups
- ⅓ cup okra
- 4 potatoes large, chopped
- ½ cup whiskey Jack Daniels (gluten -free)
- 4.5 cups beef broth
- 1 ½ tablespoon gluten-free worcestershire sauce
- 4 tablespoon cornstarch
- 5 teaspoon water
Instructions
- Sprinkle salt and pepper over meat, then sear beef on all sides in heated non-stick skillet/frying pan over high heat. *Do not cook through (this step is important to seal in the flavor of the beef and helps the hold the meat together).1 ½ pounds beef stew meat, 1 teaspoon each salt and pepper, as needed
- Spray a 6 qt slow cooker/crock pot with non-stick cooking spray, then add meat, chopped vegetables, bay leaf and herbs. Stir together.1 ½ tablespoon fresh sage, 1 ½ tablespoon fresh oregano, ¾ tablespoon fresh rosemary, 2 bay leaves, 6 fresh mushrooms, 3 celery stalks, 1 onion, 4 carrots, ⅓ cup okra, 4 potatoes
- Add beef broth, whiskey and Worcestershire sauce together and pour mixture over beef, potatoes, vegetables and herb mixture.½ cup whiskey, 4.5 cups beef broth, 1 ½ tablespoon gluten-free worcestershire sauce
- Cover, and cook on low setting for 8 hours. ** if you are in a hurry, you can cook on high setting for 4 to 6 hours. *However, the low and slow method is the very best!
- When cooking time is almost complete (20-30 minutes left), mix the cornstarch and water into a paste (roux) and stir into the stew. *You can use equal amounts of flour and oil if you don't need the stew to be gluten-free.4 tablespoon cornstarch, 5 teaspoon water
- Allow it to continue to cook for the remainder of the time or until desired thickness is reached. If the stew is not as thick as you could like, add more roux.
- Serve warm with biscuits, buns or 0 WW point Everything Bagel Cloud Bread.
Notes
- SLOW AND LOW: This is the #1 tip they gave me was to cook it slow on low for at least 6-8 hours. Regulating the heat is tricky when you're cooking over an open fire. But since cooking it on an open fire isn't necessarily a feasible (or even a desirable) option for most of us, Kelly agreed that the slow cooker/crock pot is the next best thing, as it slow cooks in the same way it would over a low fire.
- RENDERING YOUR BEEF. If you really want to make your stew old skool (like they do at this competition), you'd render your beef fat. In essence, that means that you would take the suet and make it into tallow. This is where much of the flavor comes from in old-fashioned beef stew. But this also takes an enormous chunk of time that most of us don't have to dedicate to one meal, especially if you are working, have kids, or even have some semblance of a life! So, in modern times, we use beef stock instead. I researched how to render beef for stew when I was writing this post, and my thoughts were simply, "yay for modern food innovation!" There will be no rendering of beef happening in this kitchen...
- SEARING YOUR MEAT IS KEY. Kelly and Sue don't use flour when they sear their meat because they want it keep it gluten-free, and I did the same. Anyway, using flour really isn't necessary. You can use a wok or frying pan on high heat to sear meat, and season it with salt and pepper prior to sauteeing it, just long enough to brown it on all sides, but not cook it right through. This seals in the juices and flavor.
- KEEP IT FRESH! Kelly and Sue use as many fresh vegetables and herbs as possible. So that's what I did. I used fresh sage, rosemary, oregano, carrots, potatoes, mushrooms, celery, and onion.
- ADD SOME WHISKEY OR BEER. I used whisky, but don't worry - it's still family friendly! The alcohol evaporates during the cooking process because it's cooked for so long. Sue and Kelly don't use beer for the same reason they don't use flour- they want to keep it gluten-free. The whiskey also gives it a rich flavor.
- ADD COFFEE GROUNDS. I had to be sure I heard her right. I was surprised and instinctively thought that adding coffee grounds would make it too 'grainy,' give it a weird texture, and likely be unpalatable. But according to Kelly, "No, that's not the case - it's really the thicker coffee at the bottom of the pot that you use, so you don't notice the little bits of coffee grounds in there because they give it such a nice flavour." They use the real 'cowboy coffee' that's cooked over the open fire. And since I drink vanilla-brewed coffee, I didn't try using coffee grounds this time around.
Anna
How much coffee grounds should you add if using? It's not on the list of ingredients.
Terri Gilson
Hi Anna,
That is because I haven't used it - it was recommended. I drink vanilla coffee so didn't want to add that, as I mentioned.
However, I would try using a couple of tablespoons. I'd love to hear how it turns out!
Terri
Patty @ Spoonabilities
This stew looks so hearty and so delicious! There is nothing like a good stew.
Terri Gilson
Thanks, Patty - couldn't agree more!