Beef Stew Tapioca Slow Cooker Food

SMALL CROCK POT BEEF STEW

Steps:

• Start by trimming about 1 1/2 to 2 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to the crock pot but keep any liquid in the pan.
• While browning meat, peel 2 carrots and cut into 1/2 inch thick medallions. Scrub 1/2 pound of red or Yukon gold potatoes and cut them into chunks. Other potatoes could be used but if using russet potatoes, peel also.
• Dice 1 medium onion. Crush or mince 2 cloves of garlic. Add onion, 3 oz. of tomato paste, and 1/4 tsp salt into the hot pan. Cook until onions are soft and lightly browned. Add the garlic for the last minute.
• When the onion is ready, add 1 cup of beef broth to the pan and scrape any brown bits from the bottom of the pan.
• Add all ingredients except the peas in the crock pot, stir well. Cook on low for 8 hours or high for 4 hours. Add the frozen peas for the last hour of cooking.

BEST OF ALL: SLOW COOKER BEEF STEW

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

SLOW-COOKED STEW

Steps:

• In a large bowl, combine the V8, tapioca, sugar and pepper; let stand for 15 minutes. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9-10 hours or until beef is tender. Serve over noodles. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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 STEW

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.

SLOW COOKER HEARTY BEEF STEW

Steps:

• Dry beef with paper towels, then season with salt and pepper.
• Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
• Add half of beef and brown on all sides, about 8 minutes.
• Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
• Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
• Add tomato paste and cook, stirring well, for 2 minutes.
• Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
• Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
• Season with salt and pepper.
• Wrap vegetables in foil packet that will fit in slow cooker.
• Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
• Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
• Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
• Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
• Transfer vegetable packet to plate.
• Carefully open packet (watch for steam) and stir vegetables and juices into stew.
• Add remaining 1 t thyme and peas and let stand until heated through.
• Season with salt and pepper to taste and serve.

SLOW-COOKER OLD-FASHIONED BEEF STEW

Steps:

• In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
• Cover; cook on Low heat setting 9 to 10 hours.