Beef Stew From Leftover Round Roast Crockpot Food

CROCK POT BEEF STEW

Steps:

• Combine flour, garlic powder and salt & pepper to taste. Toss beef in flour mixture.
• Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits.
• Add all ingredients except peas and cornstarch to a 6QT slow cooker.
• Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
• Mix cornstarch with 2 tablespoons water. Stir into the stew a little bit at a time to thicken (you may not need all of the mixture). Add peas.
• Cover and cook 10 minutes. Season with salt & pepper.

QUICK AND EASY BEEF STEW

Steps:

• In large Dutch oven heat olive oil.
• Add onions,garlic and mushrooms, cook until golden brown.
• Add water and gravy mix, and whisk until there are no clumps.
• Stir in roast beef.
• Add all the vegetables and heat just until gravy bubbles.
• Season with salt and pepper.
• Cover and transfer to oven.
• Bake at 350 degrees for about 30 minutes. Increase time if using fresh potatoes and carrots and cook until tender.

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.

SLOW COOKER BEEF ROUND STEW

Steps:

• Place the flour in a shallow bowl, and mix with salt and black pepper. Sprinkle beef with more salt and black pepper. Press the beef cubes into the seasoned flour, and tap off the excess flour.
• Heat the vegetable oil in a large skillet over medium heat, and cook the beef cubes until browned on all sides, working in batches. Place the browned beef into a slow cooker. Place the mushrooms, onion, and carrot in the skillet with the last batch of meat; place in the slow cooker. Pour about 1 cup of beef broth into the skillet, and stir to dissolve any brown bits left in the bottom of the skillet. Pour into the slow cooker.
• In a saucepan over medium heat, whisk the remaining beef broth with the dry gravy mix until smooth. Bring the gravy to a boil, reduce heat to medium low, and simmer until thickened, about 2 minutes. Stir the gravy into the stew. Mix in the potato, frozen peas, corn, lima beans, and green beans. If you prefer a thicker gravy, mix in the cream of mushroom soup.
• Place the lid on the cooker, set to low heat, and cook until the beef is very tender, about 4 hours. You can cook the stew up to 8 hours if necessary.

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)

Steps:

• In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
• Stir in the chopped cooked beef.
• Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
• Bring mixture to a boil and stir in uncooked egg noodles.
• Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

LEFTOVER ROAST BEEF STEW

Steps:

• Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
• In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
• Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
• Taste for seasoning, add salt and pepper if desired.
• Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
• Serve hot.