Beef Stew With Cinnamon Including Crock Pot Version Food

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SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

Steps:

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

Provided by Virginia Willis

Categories     main-dish

Time 12h

Yield 6 servings

Number Of Ingredients 15

3 pounds lean rump roast, chuck pot roast, sirloin tip, top round or bottom round, cut into 2-inch cubes
One (750-milliliter) bottle red wine
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 2-inch pieces
1 onion, coarsely chopped
4 slices thick-cut bacon, cut into matchsticks (lardons)
2 tablespoons canola oil, plus more if needed
Coarse salt and freshly ground black pepper
1 tablespoon all-purpose flour
2 1/2 cups beef stock or low-fat reduced-sodium beef broth
1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth)
1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth)
1 tablespoon tomato paste
2 cloves garlic, finely chopped
8 ounces white button mushrooms, halved or quartered if large

Steps:

  • To marinate the beef, place the cubes in a large glass or stainless-steel bowl. Add the wine, carrot, celery and onion. Cover and refrigerate for at least 2 hours or overnight.
  • Line both a baking sheet and a large plate with paper towels. With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid.
  • To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.
  • Season the beef with salt and pepper. Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done. Set aside.
  • Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes. Sprinkle the flour over the vegetables and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.
  • Transfer the vegetables and beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste and garlic and stir to combine. Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours. (Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef. Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours.)
  • Remove and discard the bouquet garni. Add the mushrooms and continue to cook until tender, about 30 minutes. Stir in the reserved bacon. Taste and adjust the seasoning with salt and pepper. Serve piping hot with noodles, potatoes or rice. Or, better yet, cool, refrigerate and reheat to serve the next day.

BEEF STEW WITH CINNAMON



Beef Stew With Cinnamon image

This recipe came from a Gourmet Magazine years ago. I have continued to make it thru the years. It always seems to satisfy my family. I sometimes serve this over rice and sometimes with a side of mashed potatoes. Nice hearty meal. I find it easy to double the recipe and freeze half for an easy dinner another time.

Provided by Expat in Holland

Categories     Stew

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 lbs boneless beef chuck, cut into 1-inch pieces
1 white onion, chopped
3 celery ribs, diced
1 green pepper, diced
1 garlic clove, minced
3 cups tomatoes with juice, chopped
2 cups tomato sauce
1/4 cup red wine
2 tablespoons parsley, minced
1/4 teaspoon rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes
3 carrots, sliced thin

Steps:

  • In a large pot heat oil. Add meat and sear on all sides. Remove and set aside.
  • In pot pour off fat. Add onion, celery, green pepper, and garlic. Sautee about 3minutes.
  • Add tomatoes with juice, tomato sauce, wine, rosemary, thyme, oregano, cinnamon and redpepper flakes. Bring to a boil.
  • Add meat to simmering sauce, reduce heat and cover.
  • Simmer low for 2 hours.
  • Add carrots and simmer 30minutes longer.
  • Serve.

Nutrition Facts : Calories 695.3, Fat 26.5, SaturatedFat 7.9, Cholesterol 228.9, Sodium 1275.6, Carbohydrate 31.9, Fiber 7.5, Sugar 17.1, Protein 79.3

CROCK POT BEEF STEW



Crock Pot Beef Stew image

This recipe is from my mom's booklet that came with her Crock Pot from the 70's (the cover has the newest, latest Crock Pots in browns and greens!) I've been staying with her and I made this stew for us tonight. It made me remember how much I enjoyed it growing up. Nothing fancy, but good, thick, tasty stew. Good comfort food!

Provided by DeniseBC

Categories     Stew

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs beef chuck or 2 lbs stew meat, cut 1-inch cubes
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 garlic clove
1 bay leaf
1 teaspoon paprika
4 carrots, thickly sliced
3 potatoes, diced (I like Yukon Gold)
2 onions, thickly chopped
1 stalk celery, thickly sliced
2 teaspoons Kitchen Bouquet (optional, I didn't use it)

Steps:

  • Place meat in Crock Pot.
  • Mix flour, salt and pepper and pour over meat; stir to coat with flour.
  • Add remaining ingredients and stir to mix well.
  • Cover and cook on Low 10-12 hours or High 4-6 hours.
  • Stir stew thoroughly before serving.

Nutrition Facts : Calories 151.9, Fat 0.4, SaturatedFat 0.1, Sodium 627.4, Carbohydrate 33.9, Fiber 4.4, Sugar 4.2, Protein 4.1

PERFECT CROCK POT BEEF STEW



Perfect Crock Pot Beef Stew image

This is an excellent recipe for crock-pot beef stew, as adapted from a combination of two other highly-rated stove-top beef stew recipes posted. I made it as an experiment, and my friends and family exclaimed over it for days afterwards!

Provided by uberivy

Categories     Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil
3 lbs beef stew meat
2 1/2 cups onions, chopped
1/3 cup leek, chopped fine
1 cup red wine
1 cup beef broth
1 (14 ounce) can diced tomatoes
3 medium carrots, chopped
2 large yukon gold potatoes or 2 large red potatoes, diced
1/4 cup hoisin sauce
1/3 cup water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil (1/3 c. chopped fresh)
1/4 teaspoon dried thyme
2 bay leaves
3 garlic cloves, diced
1 cup cremini mushroom, sliced
1 tablespoon cornstarch, to thicken sauce if needed
3 tablespoons fresh parsley, chopped

Steps:

  • Heat 2 TBSPs oil in large skillet, season meat with salt and pepper, stir meat in oil until slightly browned.
  • Transfer meat into crock-pot and add onions and 2 TBSPs oil to skillet, reduce heat to medium-sauté onions until golden brown, mix with meat.
  • Sauté leeks briefly in skillet and add to meat and onions in crock pot.
  • Add wine, tomatoes with juices, garlic, herbs, hoisin sauce, water, and bay leaves.
  • Simmer for 4-5 hours on low setting, or 2 on high.
  • Add carrots and potatoes and beef broth. Cook another 2 hours.
  • Add mushrooms. Cook for final hour on low setting.
  • Uncover, increase heat, stir until thickened-add cornstarch if necessary. Discard bay leaves.
  • Sprinkle with parsley and serve.

BEEF STEW - CROCK POT



Beef Stew - Crock Pot image

Make and share this Beef Stew - Crock Pot recipe from Food.com.

Provided by LisaAD

Categories     Stew

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs sirloin tip roast, diced
4 medium carrots, peeled and cubed
1 medium onion, quartered and chopped
2 potatoes, peeled and cubed
1 lb sweet potato, peeled and cubed
2 teaspoons Worcestershire sauce
6 ounces V8 vegetable juice
1/2 cup water
2 beef bouillon cubes
1 tablespoon oil

Steps:

  • 1. Brown meat in oil add onions. When browned transfer to crock pot.
  • 2. Add the remaining ingredients. Cook on high for 4 to 6 hours, or low 8 to 10 hours.
  • Salt and Pepper to taste! Enjoy!

Nutrition Facts : Calories 370.6, Fat 18.3, SaturatedFat 6.8, Cholesterol 74.9, Sodium 344.9, Carbohydrate 26.5, Fiber 4.1, Sugar 5.8, Protein 24.4

BEEF STEW WITH CINNAMON (INCLUDING CROCK POT VERSION)



Beef Stew With Cinnamon (Including Crock Pot Version) image

I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.

Provided by evelynathens

Categories     Stew

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 lbs stewing beef, cut into 1 1/2 inch pieces
1 bunch scallion, sliced thin (about 1 cup)
3 large celery ribs, chopped fine
1 small green bell pepper, chopped fine
1 (2 lb) can whole tomatoes with juice, chopped
1 cup prepared tomato sauce
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped parsley
1 tablespoon brown sugar
1 bay leaf
1/4 teaspoon rosemary, crumbled
1/8 teaspoon thyme, crumbled
1/8 teaspoon oregano, crumbled
1 teaspoon cinnamon
1 pinch cayenne
3 carrots, sliced 1/2 inch thick
4 -6 small new potatoes, peeled, cut in half

Steps:

  • Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
  • Pour off fat if desired.
  • Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
  • Simmer, covered, 2 ½ hours.
  • Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
  • For Crock pot: Put browned beef and all remaining ingredients in crock pot.
  • Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).

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