SLOW-COOKER CARIBBEAN BEEF STEW
Provided by Food Network Kitchen
Time 7h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
CLASSIC BEEF STEW IN A CROCK POT
This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.
Provided by Mrs.Habu
Categories Stew
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the flour in a large Ziploc bag.
- Add the beef and seal.
- Toss to lightly coat the beef.
- Heat a few tablespoons of the oil in a large skillet over medium-high heat.
- Brown the meat in small batches, adding more oil as necessary.
- Transfer to the slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
- Stir in the tomato paste and coat the onions then transfer to the slow cooker.
- Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
- Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
- Add the peas and heat through before serving.
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
SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
EASY AND HEARTY SLOW COOKER BEEF STEW
A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.
Provided by to1drland
Categories Everyday Cooking
Time 6h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef, potatoes, carrots, and onion in a slow cooker crock.
- Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
- Cook on Low for 6 to 8 hours. Stir before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
BEEF AND CARROT STEW (CROCK POT)
Make and share this Beef and Carrot Stew (Crock Pot) recipe from Food.com.
Provided by papergoddess
Categories Stew
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In saucepan melt butter; blend in flour and stir until smooth.
- Stir in tomato sauce and wine; cook and stir until bubbly.
- Transfer to crock pot; stir in beef and remaining ingredients EXCEPT noodles.
- Cover and cook on low 4-6 hours.
- Serve over hot cooked noodles.
BEEF AND CARROT STEW
This is a good stew for OAMC (once a month cooking) since it doesn't have any potatoes and thus will freeze well. Fresh made cheesy dumplings finish off the meal.
Provided by threeovens
Categories Stew
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
- Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.
Nutrition Facts : Calories 275.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 78.1, Sodium 332.1, Carbohydrate 9, Fiber 1.7, Sugar 3.1, Protein 29.2
CROCK POT WILD MUSHROOM BEEF STEW
My husband recently discovered this flavor rich, thick, beef stew recipe, and was amazed at how easy it was for him to make. We decided it was definitely a repeat recipe, and wanted to post it here for future reference.
Provided by PanNan
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, salt, pepper, and thyme.
- Place beef in a 5 qt crock pot. Sprinkle with the flour mixture, and toss to coat.
- In the same small bowl used to mix the flour (now empty), combine the beef broth, tomato paste, wine and garlic. Mix well and add it to the beef in the crock pot.
- Add the potatoes, mushrooms and carrots to the crock pot and mix well to disperse the ingredients evenly throughout.
- Cover and cook on HIGH 5 - 6 hours, or LOW for 8 - 9 hours, until vegetables and beef are tender.
- DO NOT LIFT LID AND STIR DURING COOKING TIME.
- When ready to serve, stir well, and garnish with fresh chopped parsley.
Nutrition Facts : Calories 302.7, Fat 7.2, SaturatedFat 3, Cholesterol 96.8, Sodium 739.2, Carbohydrate 22, Fiber 3, Sugar 4.2, Protein 37.1
HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)
I love stew in the winter, especially when I come home from work and it's already cooked and pretty much ready to be eaten. Yummy!
Provided by rumpie1
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
- Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
- Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
- Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
- Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
- Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
- Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
- Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
- Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
- Cook on low for approximately 6-8 hours.
- Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
- While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
- When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!
Nutrition Facts : Calories 284.7, Fat 9.4, SaturatedFat 2.9, Cholesterol 48.4, Sodium 849.5, Carbohydrate 29.9, Fiber 5.4, Sugar 7.8, Protein 22
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