5 Star Beef Stew Crock Pot Food

BEEF STEW V

Steps:

• Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
• Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

CROCK-POT BEEF STEW

Steps:

• Pour vegetable oil into a skillet, and place over medium heat.
• Coat the meat with the flour, and once the oil is hot brown the meat.
• Remove the meat from the pan, and pour in the beef stock.
• Toss the meat back into the pan, and cook for 2 minutes, then remove from the heat.
• Toss all of the vegetables into the Crock-Pot, along with the meat, and seasonings.
• Cook on high for 3 hours.
• Dish out about 1 cup of beef stock, and add 2 tbsp of cornstarch to it. Whisk.
• Pour the thickened stock back into the slow cooker. Mix, and let sit for 5-10 minutes.
• Serve, and enjoy!

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

SLOW COOKER BEEF STEW WITH DUMPLINGS

Steps:

• Place the flour, salt, and pepper in a large zip-top plastic bag. Add the meat, seal the bag, and shake well to coat in the flour. Add the entire contents of the bag to the crock pot. Add the carrots, potatoes, and celery to the crock pot. In a bowl, combine the broth, Worcestershire sauce, garlic, bay leaf, paprika, and Kitchen Bouquet (if using). Mix well the add to the crock pot. Gently stir the mixture. Cover the crock pot and cook on low heat for 8 hours or until the beef is tender. Remove the bay leaf. Turn the crock pot to high while you prepare the dumpling batter. In a bowl, combine the flour, baking powder, salt, beaten egg, milk, and parsley. Mix well. Drop the batter by spoonfuls onto the simmering stew. Cover the crock pot and cook on high for 1 hour or until the dumplings are cooked.

BEEF STEW IN THE CROCK POT

Steps:

• Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.
• Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.
• Remove the meat from the pan and place in the crock pot.
• Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
• Add the reduced liquid to the crock pot along with the remaining ingredients and combine.
• Cook on low for 6-8 hours.

CROCK-POT BEEF STEW RECIPE

Steps:

• Heat a large frying pan over medium-high heat until hot. Add the olive oil and then spread the beef stew meat in the hot pan in a single layer and let it brown for 4 to 5 minutes. Using tongs flip the meat over and brown on the other side.
• Place the browned beef in a 6 quart or larger slow cooker.
• Add the minced garlic and the red wine vinegar to the hot pan and deglaze the pan quickly scraping up the browned bits from the pan (this is where the flavor lies). And pour the deglazing liquid and garlic over the meat in the slow cooker.
• Add the remaining ingredients to the slow cooker (vegetables, beef broth, tomato paste, pepper and French onion soup mix) and stir everything together.
• Cover and cook on LOW for 6 to 8 hours.
• During the last half of cooking create a thickening slurry by stirring together the flour (or gluten free flour or cornstarch if using) and water in a small bowl or cup until there are no lumps in your slurry. Stir slurry into simmering beef stew and let it cook the final half hour before serving.
• Enjoy!

SLOW-COOKER BEEF STEW

Steps:

• Rehydrate tomatoes as directed on package, drain and coarsely chop (or use canned undrained).
• Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in a crock pot slow cooker.
• Cover and cook on low heat setting 8 or 9 hours or until veggies and beef are tender.
• Whisk together 1/4 cup water and the flour and gradually stir into beef mixture.
• Cover and cook in 3.5-4 quart crock pot on high heat setting 10-15 minutes longer or until slightly thickened.
• Remove bay leaf.

CROCK POT BEEF STEW

Steps:

• Prepare a Crock Pot or slow cooker by spraying with non-stick cooking spray. Set aside.
• Combine flour, salt, paprika and pepper and place into a large freezer style Ziploc bag.
• Place half the meat into the back and shake to coat beef.
• Heat olive oil in a large sauté pan. Add garlic and diced onions to pan and saute. Add the flour coated beef to the pan and sear on all sides. Once browned, remove meat, onions and garlic from pan and place in crock pot.
• Place remaining meat into bag with flour and seasonings, and shake to coat. Repeat process of searing, then transfer to slow cooker.
• Once all meat has been removed from pan, pour approximately 1/2 of the beef broth into the hot pan to deglaze. Use a spatula to scrape the brown bits off of the bottom. Pour beef broth, with browned bits, into the Crock Pot.
• Pour remaining beef broth into Crock Pot, along with Worcestershire sauce. Seal slow cooker and cook on high for two hours or on low for four hours.
• After cooking for two or four hours, remove lid and add potatoes and carrots. Gently stir to combine. Place lid back on Crock Pot and continue to cook for 1 and 1/2 hours on high or three hours on low.
• Create a slurry. Carefully scoop a small amount of the liquid out of the slow cooker (approximately 1/4 cup is fine) and transfer to a small heat resistant bowl or glass. Add 2-3 teaspoons of cornstarch to the liquid and whisk immediately to blend. Once blended and no lumps remain, pour mixture back into slow cooker and gently stir to combine.
• Peas can be added at this point if desired, or added 10 minutes before cooking is complete.
• Cook for an additional 30 minutes, then serve.

SLOW COOKER BEEF STEW

Steps:

• For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and shake until well coated.
• Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)
• In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into a large 6 quart slow cooker.
• Put the uncleaned skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker over the beef.
• Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
• Cook on low for 5 to 7 hours or high for 3 to 4 hours (stir about half way through), until potatoes are tender and meat is cooked through. (Times may vary depending on how hot your slow cooker runs - check and cook longer or shorter if necessary)
• Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
• Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of flour (all purpose, cornstarch, gluten free flour, 2 tsps arrowroot powder or 1-2 tsps xanthan gum) with 3 tablespoons of cool water. 20-30 minutes before serving, stir the slurry into the slow cooker, set to HIGH. Stew should thicken within 20-30 minutes.If it does not thicken, your slow cooker may not be hot enough so you will have to transfer to a large pot and heat on the stove if you want to thicken the stew. However, the stew will thicken up on its own overnight in the fridge even without the cornstarch slurry - the slurry is just a solution for immediate results.

5 STAR BEEF STEW

Steps:

• Put everything in the crock pot and cook on low for 6-8 hours until beef is tender.