SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
BEEF IN BEER IN THE SLOW COOKER
Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.
Provided by Samantha's Supper
Categories 100+ Everyday Cooking Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat slow cooker on Low.
- Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
- Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
- Cook on Low until meat is cooked through, about 5 hours.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g
A.1. SLOW-COOKER BEER STEW
Start our A.1. Slow-Cooker Beer stew before work and enjoy it later. A.1. Steak Sauce adds the perfect zip to A.1. Slow-Cooker Beer Stew.
Provided by My Food and Family
Categories Home
Time 8h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Reserve 1/3 cup beer; set aside. Place meat in slow cooker; top with vegetables, steak sauce and remaining beer. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH for 4 to 5 hours). Remove meat from slow cooker. Shred meat with 2 forks; return to slow cooker.
- Combine baking mix and reserved beer; drop tablespoonfuls of dough over stew. Cover; cook 20 min. or until biscuits are cooked through.
Nutrition Facts : Calories 240, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
CROCKPOT BEEF AND BEER STEW
Steps:
- Serve right away and enjoy.
Nutrition Facts : Calories 556 kcal, Carbohydrate 30 g, Cholesterol 202 mg, Fiber 5 g, Protein 65 g, SaturatedFat 9 g, Sodium 918 mg, Sugar 5 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW-COOKER BEEF STEW
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium
EASY SLOW-COOKER A.1. SWISS STEAK
Please and delight your taste buds with this Easy Slow-Cooker A.1. Swiss Steak. Cook all day in the slow cooker for a delicious take on Swiss steak.
Provided by My Food and Family
Categories Beef
Time 9h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Toss meat with A.1.; place in slow cooker. Top with onions and tomatoes; cover with lid.
- Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours).
- Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
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SLOW COOKER A.1. BEEF STEW - THE MAGICAL SLOW COOKER
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- In a large bowl or ziplock bag add the flour, salt, pepper and oregano. Add the beef stew meat. Stir to coat the meat, or seal and shake the bag to coat the meat.
- Set a large skillet on the stove top and set to medium-high heat. When the pan is hot add the oil. Let the oil heat up then add the flour coated stew meat. brown on all sides, no need to cook all the way though. Add the can of beef broth to the pan and using the spatula scrape up the browned bits off the bottom of the pan. After the beef broth comes to a boil, remove from heat and add the meat and sauce to the slow cooker. Add remaining ingredients. Stir.
- Discard bay leaf. If desired, degrease the stew. I do this by laying a paper over the stew and lift up, the grease will grab to the paper towel. Serve and enjoy.
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- Season beef pieces with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat vegetable oil in a large skillet over MED-HIGH heat until shimmering, then add beef in a single layer (you may have to do this in batches to avoid overcrowding the pan). Brown on all sides, about 1-2 minutes per side, then turn off heat. Remove beef to slow cooker.
- Pour beer and broth into hot pan and stir to loosen any browned bits. Let sit for a few minutes while you add other ingredients.
- Add carrots, parsnips, potatoes, onion, garlic, sage, beef base and tomato paste to slow cooker with the browned beef. Pour beer/broth mixture from the skillet into the slow cooker. Cover and cook on LOW for 7 - 7 1/2 hours.
- Mix together butter and flour to form a pasty ball. Remove lid, add horseradish and butter/flour mixture, stirring well. Cover and continue cooking another 20-30 minutes, stirring occasionally. Taste, and add additional salt and pepper as needed.
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