Award-Winning Old-Fashioned Slow Cooker Whiskey Beef Stew: A Gluten-Free Recipe
“If I told you, I’d have to kill you,” laughs Sue Silvester when I inquire about the secret ingredient in her renowned beef stew. This isn’t just any stew; it’s the very dish that secured her and Kelly Schroeder the top prize at the 2013 Chuckwagon Stew Cook-off held at Alberta’s historic Bar U Ranch. That award-winning, old-fashioned beef stew became the inspiration for *this* incredible Gluten-free Slow Cooker Whiskey Beef Stew Recipe, reimagined for the convenience of modern cooking with the trusty slow cooker.
This hearty beef stew, infused with the subtle richness of whiskey, is more than just a meal; it’s the ultimate comfort food. It’s also surprisingly Weight Watchers Friendly, making it a guilt-free indulgence. Perfect for a chilly winter evening, it’s equally appealing on a warm summer night when you want to avoid heating up your kitchen with the oven. Consider it a fantastic option for special occasions like Father’s Day or the iconic Calgary Stampede!
For those who appreciate the tender, rich flavors of slow-cooked beef, I highly recommend exploring my Slow Cooker Beef on a Bun recipe as well!
As her stew gently simmers over an open fire, Sue, a true expert, generously shares some of her time-tested ingredients and insights. She reveals what she believes are the essential elements for crafting a truly exceptional “modern-style” old-fashioned beef stew, ensuring that traditional flavors meet contemporary convenience. Her wisdom, combined with my own culinary experiments, has culminated in this truly remarkable slow cooker recipe.
I had the distinct pleasure of spending a memorable Father’s Day with my family at the magnificent Bar U Ranch, nestled south of Longview, Alberta. This extraordinary place first captivated me a couple of years ago when we attended the very same chuckwagon stew cook-off event during my parents’ visit. This year, our visit was even more special; entry was completely free to celebrate Canada’s 150th anniversary, as the Bar U Ranch is proudly recognized as a national historic site – a fact many, including myself, might not have known!
🍲 The Bar U Ranch Chuckwagon Beef Stew Cook-off Experience
The adventure at the Bar U Ranch typically begins with an enchanting wagon ride, offering breathtaking westward views toward the majestic Rocky Mountains. It’s a serene journey that sets the tone for a day steeped in cowboy heritage and stunning natural beauty.
Beyond the scenic wagon rides, visitors can witness thrilling horse pack racing – an event I honestly hadn’t even heard of before my first visit to the Bar U Ranch. After soaking in the excitement, we settled back, relaxed, and enjoyed truly exceptional old-time country music, performed by the talented father-and-son duo, Clayton and Lorne Moncrieff. Their authentic melodies added a perfect soundtrack to the rustic setting, enhancing the overall experience.
While enjoying the music and ambiance, one can also indulge in some genuinely amazing ‘cowboy coffee,’ brewed over an open fire. Even as someone who doesn’t typically favor strong coffee, I can attest that this particular brew was incredibly flavorful and comforting – a true taste of the Old West.
However, as a dedicated foodie, it was the highly anticipated stew cook-off that truly captured my heart and palate. The aroma of simmering beef and savory spices filled the air, creating an irresistible pull towards the competition.
Old Recipes Come to Life: An Inside Look at a Cowboy Stew Cook-off
After a two-year hiatus, Sue and Kelly returned to the Bar U Ranch, ready to once again compete for the coveted title of best old-fashioned chuckwagon stew. The competition features not only a judges’ award but also a “People’s Choice” award – a category where, in the discerning eyes of my son, Sue and Kelly were the undisputed champions!
Having tasted several entries myself, I certainly didn’t envy the judges’ task. Every single beef stew I sampled was absolutely delicious, making the decision of choosing just one winner incredibly challenging. Each contestant brought their unique touch to the classic dish, showcasing a remarkable range of flavors and textures.
“It’s a fun day,” Kelly shared, reflecting on the joy of the competition. The event is generously sponsored by the Alberta beef producers, who provide each contestant with a substantial four pounds of high-quality beef. Kelly and Sue also embrace the spirit of the event by dressing up in authentic old-timey cowboy attire. As they playfully noted, looking the part certainly doesn’t hurt when it comes to charming the judges!
When I had the chance to speak with them shortly after lunch, Kelly and Sue had already been tending their “baby” – their simmering stew – since 9:00 AM, with judging scheduled for 3:00 PM. Eager to learn from the best, I asked them about their secrets for crafting an exceptional old-fashioned beef stew. They graciously shared their invaluable insights, which I’ve incorporated and elaborated upon in the “Expert Tips” section below, ensuring you can replicate their winning flavors in your own kitchen.
🥘 Ingredient Notes for the Perfect Whiskey Beef Stew
Choosing the right ingredients is paramount to achieving a rich, flavorful, and perfectly textured stew. Here’s a breakdown of the key components for this recipe:
- Beef stew meat: For tender, satisfying chunks of beef that maintain their integrity throughout the long cooking process, it’s crucial to use specific cuts designed for stewing. Look for beef chuck, bottom round, or beef shoulder, cut into 1-inch cubes. These cuts are rich in connective tissue that breaks down beautifully when slow-cooked, yielding incredibly tender, flavorful meat rather than shredded beef.
- Fresh herbs (sage, oregano, and rosemary): The difference fresh herbs make in a stew is truly transformative. They impart a vibrant, aromatic depth of flavor that dried herbs simply cannot replicate. While dried herbs can be substituted in a pinch (use half the amount due to their concentrated flavor), fresh is always the preferred choice for this recipe.
- Okra: I purposefully added okra to this crock pot beef stew recipe not only for its unique, mild flavor but also for its natural thickening properties, reminiscent of a classic gumbo. While okra is indigenous to Africa, it was introduced to North America in the 1600s and quickly became a staple in the Deep South, celebrated both as a delicious side dish and an effective thickener for various stews. It’s surprisingly adaptable and can thrive in any climate where corn grows.
- Whiskey: My choice is Jack Daniels, but any brand of whiskey will work wonderfully. Whiskey is particularly ideal for this gluten-free recipe as it adds a rich, complex depth of flavor without introducing gluten. The alcohol evaporates entirely during the long cooking process, leaving behind only its delicious essence, making it perfectly family-friendly.
- Gluten-free Worcestershire sauce: Worcestershire sauce is a traditional ingredient often found in classic stews, contributing a savory, umami note that enhances the overall flavor profile. It’s essential to select a certified gluten-free brand to ensure the stew remains suitable for those with dietary restrictions.
- Cornstarch: As an excellent gluten-free alternative to flour, cornstarch provides a clean, effective way to thicken the stew. It only requires mixing with cold water to form a slurry, eliminating the need for oil and thus reducing unnecessary calories while achieving the perfect consistency.
📖 Variations & Substitutions for Your Beef Stew
This recipe is highly adaptable to your taste preferences and what you have on hand. Feel free to experiment with these variations:
- Spicy kick – If you enjoy a bit of heat, consider adding a pinch of chili pepper flakes, a dash of Tabasco sauce, or another favorite hot sauce during the cooking process. Adjust to your desired level of spice.
- Kid-friendly option – Rest assured, this stew is already kid-friendly! The alcohol from the whiskey completely evaporates during the extended cooking time, leaving behind only its rich flavor. However, if you prefer, you can easily omit the whiskey altogether without compromising the deliciousness of the stew.
- Herbs – While fresh herbs are strongly recommended for superior flavor, you can substitute with dried herbs if necessary. Remember to use only HALF the amount of dried herbs compared to fresh, as their flavor is much more concentrated. Be aware that the taste might not be quite as vibrant as with fresh herbs.
- Vegetables – This recipe is incredibly versatile when it comes to vegetables. Feel free to swap out any veggies you dislike or don’t have on hand, or add extra ones you enjoy. Green beans, parsnips, or even sweet potatoes would be delightful additions.
- Thickening agent – If you don’t require a gluten-free stew, you can opt to make a traditional roux using equal amounts of flour and oil instead of a cornstarch slurry for thickening.
- Whiskey alternatives – For those not concerned about gluten content, or simply looking for a different flavor profile, you can substitute the whiskey with an equal amount of beer (a dark stout or ale would be excellent) or a robust red wine.
🔪 How to Make Whiskey Beef Stew in Your Slow Cooker
Crafting this flavorful stew is a straightforward process, making it perfect for busy days. Here’s how to bring this delicious meal to life:
Begin by generously sprinkling salt and pepper over your beef stew meat. Next, heat a non-stick large skillet or frying pan over high heat and sear the beef on all sides until nicely browned. This crucial step is not about cooking the meat through, but rather about sealing in the rich juices and developing deep, savory flavors through the Maillard reaction. Once seared, spray the inside of a 6-quart (or larger) slow cooker with non-stick cooking spray. Add the seared meat, along with all the chopped vegetables (carrots, potatoes, mushrooms, celery, onion, and okra), bay leaves, and fresh herbs. Give everything a good stir to combine.
In a separate bowl, whisk together the beef stock, whiskey, and gluten-free Worcestershire sauce. Pour this flavorful liquid mixture evenly over the beef, potatoes, vegetables, and herb blend in your slow cooker. Ensure all ingredients are adequately submerged to allow for proper cooking and flavor integration.
Cover the slow cooker with its lid and set it to the low setting. Allow the stew to cook undisturbed for a minimum of 8 hours. While it’s possible to cook on a high setting for 4 to 6 hours if you’re pressed for time, remember that the “low and slow” method is unequivocally the best for achieving truly tender beef and deeply developed flavors. This extended cooking time allows all the ingredients to meld together beautifully.
When the cooking time is nearly complete, typically with 20-30 minutes remaining, prepare your thickening agent. In a small bowl, mix the cornstarch and cold water together to form a smooth paste, or a cornstarch slurry. Stir this slurry thoroughly into the simmering stew. If you are not making a gluten-free stew, you can alternatively use equal amounts of flour and oil to create a traditional roux to thicken the stew.
Allow the stew to continue cooking for the remaining time, or until it reaches your desired thickness. If you find the stew isn’t as thick as you prefer, simply prepare a bit more cornstarch slurry (or roux) and stir it in, cooking for a few more minutes until it thickens further.
In my dedicated quest to recreate the best old-timey beef stew, I meticulously gathered all the invaluable advice from the seasoned professionals at the cook-off, complementing it with extensive personal research and experimentation. I must admit, I am quite particular when it comes to stew, and I can honestly say that this version is hands down the best I have ever tasted! Even my notoriously picky children, who rarely agree on meals, absolutely adored this whiskey stew recipe. The fact that it’s cooked in a slow cooker only adds to its appeal, promising less work for both me and you, making it an instant contender for one of your family’s favorite go-to meals.
Expert Tips for Making the Best Old-Fashioned Beef Stew
Unlock the secrets to a truly exceptional beef stew with these insider tips, many of which come directly from the Bar U Ranch chuckwagon stew champions themselves:
- SLOW AND LOW is the Way to Go: This was the unanimous #1 tip from the pros: cook it slow on low for at least 6-8 hours. Achieving consistent low heat over an open fire is incredibly challenging, but the modern slow cooker brilliantly replicates this essential cooking method. It tenderizes the meat beautifully and allows flavors to develop deeply, mimicking the long, gentle simmer of a traditional chuckwagon stew.
- Rendering Your Beef Fat (or the Modern Alternative): To make your stew truly “old-school,” as they do in the competition, you’d traditionally render beef fat (suet) into tallow. This process is where much of the authentic, rich flavor of old-fashioned beef stew originates. However, rendering beef fat is an enormously time-consuming task that most modern cooks, especially those juggling work, family, or any semblance of a life, simply don’t have. This is where modern food innovation shines! For a fantastic flavor without the labor, we confidently use high-quality beef stock instead. When I researched rendering beef for this post, my immediate thought was, “Hooray for modern food innovation!” There will be no beef rendering happening in my kitchen, and you don’t need to either!
- Searing Your Meat is Key to Flavor: Both Kelly and Sue emphasize the importance of searing the beef. They forgo flour during searing to keep their stew gluten-free, a practice I adopted. Frankly, flour isn’t necessary for searing. Use a wok or a heavy-bottomed frying pan over high heat, seasoning the meat with salt and pepper beforehand. Sear just long enough to achieve a deep brown crust on all sides, without cooking it through. This critical step locks in the juices and creates a rich, complex foundation of flavor for your stew.
- Keep It Fresh! Use Fresh Vegetables and Herbs: The champions insist on using as many fresh vegetables and herbs as possible, and I wholeheartedly agree. For this recipe, I incorporated fresh sage, rosemary, oregano, vibrant carrots, hearty potatoes, earthy mushrooms, crisp celery, and pungent onion. The fresh produce elevates the stew’s aroma and taste to another level, providing unparalleled brightness and depth.
- Add Some Whiskey (or Beer) for Depth: I chose whiskey for this recipe, and yes, it’s still family-friendly! The alcohol completely evaporates during the long cooking process, leaving behind only its rich, complex flavor notes. Sue and Kelly also informed me that they avoid beer (for the same reason they skip flour) to maintain a gluten-free stew. The whiskey lends a wonderful, subtle depth that enhances the beef and vegetables beautifully.
- Consider Adding Coffee Grounds (the “Cowboy Coffee” Secret): When Kelly suggested adding coffee grounds, I confess I had to double-check I heard her correctly! My instinctive reaction was concern about a grainy texture or unpalatable bitterness. However, Kelly clarified, “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 flavor.” They use authentic ‘cowboy coffee,’ brewed over an open fire. Given that I typically drink vanilla-brewed coffee, I opted not to try this tip this time around, but it’s a fascinating traditional method worth noting for the adventurous cook seeking ultimate authenticity.
“It’s not Rocket Science,” as I overheard a couple of contestants remark during the cook-off. And they’re right! By simply adhering to these expert tips and straightforward steps, you can confidently create a fantastic, modern-day rendition of an old-fashioned beef stew that will impress everyone at your table.
🥗 What to Serve with Old-Fashioned Vegetable Beef Stew
To truly complete this comforting meal, consider pairing your Slow Cooker Beef Stew with a delicious side. Baking Powder Biscuits (as pictured) are an absolutely ideal companion, perfect for soaking up every last drop of the rich gravy. Alternatively, you could serve it with these comforting Old Fashioned Dinner Rolls. For a lighter, Weight Watchers friendly option, try making this amazing Everything Bagel Cloud Bread to accompany your Old Fashioned Vegetable Beef Stew.
🌡️ Storage Instructions
This delicious old-fashioned beef stew is perfect for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, this stew freezes exceptionally well and can be kept in the freezer for up to 3 months without loss of quality. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
👪 Serving Size Details
This slow cooker beef stew recipe yields approximately 12 cups, making 8 generous servings of whiskey beef stew, with each serving being a substantial 1.5 cups. The recipe is highly flexible: you can easily half, double, or even triple the quantities by clicking on the serving number in the recipe card and selecting your desired yield. The ingredient amounts will automatically adjust for your convenience. Please note that if you choose to double or triple the recipe, you will likely need a larger slow cooker or an additional one.
🔢 WW Points Information
This specific beef stew recipe for your slow cooker is calculated at 2 Weight Watchers (WW) points per serving. *NOTE: This calculation is based on 1.5 cups per serving, which as mentioned, is a very substantial and satisfying portion.
❔ Recipe FAQs
While the recipe broadly calls for “stewing meat,” for the best results, look for specific cuts like beef chuck, bottom round, or beef shoulder. These cuts are ideal because they contain a good amount of connective tissue that, through the magic of long, slow cooking, breaks down into gelatin. This process results in exceptionally tender, melt-in-your-mouth beef that retains its shape and infuses the stew with incredible flavor.
Absolutely, you can use frozen okra, and it works wonderfully in this stew. There’s no need to thaw it completely before adding; simply toss it into the slow cooker along with the other vegetables. If you choose to omit okra entirely, the stew will still be incredibly delicious. The cornstarch slurry added at the end of the cooking process is the primary thickener, so you’ll still be able to achieve your desired stew consistency even without the okra’s contribution.
For a stew where you want the potatoes to hold their shape and texture beautifully after hours of slow cooking, it’s best to use a waxy potato variety. Excellent choices include Yukon Gold, red potatoes, or new potatoes. These types have a lower starch content and a firmer flesh, which helps them stay intact. Starchy potatoes, such as Russets, tend to break down more easily and can become mushy, altering the desired texture of the stew.
Yes, if you decide to skip the whiskey, it’s important to replace it with an equal amount of liquid to maintain the proper consistency and moisture level in the stew. The simplest and most effective substitution is to add an extra ½ cup of beef stock. While the stew will have a slightly different flavor profile without the rich, subtle notes from the whiskey, it will still be a wonderfully hearty and incredibly delicious meal.
I never did manage to pry the exact “secret ingredient” out of Sue and Kelly for their award-winning old-fashioned beef stew. However, I am thoroughly convinced that it must be one of the elements I’ve incorporated into my own version. The result is truly amazing and, without exaggeration, the best beef stew I have ever tasted – and all the more impressive because it’s cooked effortlessly in a slow cooker! This means one glorious thing: significantly less work for me, and for YOU! It’s a recipe destined to become one of your absolute favorite go-to comfort meals.
🍲 More Delicious Slow Cooker Recipes!
- Healthy Slow Cooker Chicken Stew
- Slow Cooker Swiss Steak (Smothered Steak)
- Slow Cooker Pulled Pork on a Bun
- Slow Cooker Mexican Chicken – Healthy & WW friendly
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📋 Old Fashioned Slow Cooker Whiskey Beef Stew
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Equipment
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slow cooker
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
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Generously sprinkle salt and pepper over your beef stew meat. In a non-stick skillet or frying pan, sear the beef on all sides over high heat. This browning step is crucial for flavor and helps the meat retain its shape; do not cook it through.1 ½ pounds beef stew meat, 1 teaspoon each salt and pepper, as needed
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Spray a 6-quart (or larger) slow cooker with non-stick cooking spray. Add the seared beef, chopped vegetables (mushrooms, celery, onion, carrots, okra, potatoes), bay leaves, and fresh herbs (sage, oregano, rosemary). Stir all these ingredients together to ensure they are well combined.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
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In a separate bowl, combine the beef broth, whiskey, and gluten-free Worcestershire sauce. Pour this liquid mixture evenly over the beef, potatoes, vegetables, and herb mixture in the slow cooker.½ cup whiskey, 4.5 cups beef broth, 1 ½ tablespoon gluten-free worcestershire sauce
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Cover the slow cooker and cook on the low setting for 8 hours. For those in a hurry, you can cook on a high setting for 4 to 6 hours. However, for the most tender beef and deepest flavors, the low and slow method is highly recommended.
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About 20-30 minutes before the stew is finished cooking, prepare the thickening agent. In a small bowl, whisk together the cornstarch and water to form a smooth paste (a cornstarch slurry). Stir this slurry into the simmering stew. If you’re not making a gluten-free stew, you can use equal amounts of flour and oil to make a traditional roux instead.4 tablespoon cornstarch, 5 teaspoon water
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Continue to cook the stew for the remaining time, or until it reaches your desired thickness. If it’s not as thick as you prefer, you can add a bit more cornstarch slurry (or roux) and cook for a few more minutes.
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Serve this delicious Old Fashioned Slow Cooker Whiskey Beef Stew warm with your favorite accompaniments, such as fluffy biscuits, warm dinner rolls, or the zero WW point Everything Bagel Cloud Bread. Enjoy!
Notes
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.