Comforting Slow Cooker Beef Stew Food

SLOW COOKER BEEF NOODLE STEW

Steps:

• In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
• Cover and cook on low for 6-7 hours.
• When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
• Cook the egg noodles according to package. Drain and stir into the crockpot.
• Cook on high for ten more minutes.
• Stir and serve.
• If you need more liquid, add it before serving.

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.

COMFORTING BEEF STEW

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. 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 if necessary.

SLOW COOKER BEEF STEW

Steps:

• Heat butter in a large pan. Season beef with salt and pepper and then dredge through flour. Add 1/2 beef to pan and brown on all sides. Remove and repeat with remaining beef.
• Stir together tomato paste and beef broth.
• Add the browned beef to slow cooker. Add chopped vegetables, beef broth and tomato paste, Italian seasoning and Worcestershire sauce.
• Set to slow cooker for 6-8 hours and serve

SLOW-COOKER BEEF STEW

Steps:

• Toss meat with Dry Rub; place in slow cooker. Add all remaining ingredients except flour and water; stir gently. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
• Mix flour and water until blended. Add to slow cooker; mix well. Cook, covered, on HIGH 15 min. or until sauce is slightly thickened.

DRUNKEN SLOW COOKER BEEF STEW (BEEF CARBONNADE)

Steps:

• Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don't overcrowd the pan) for several minutes, until you get a golden brown crust on all sides. Remove beef to plate, and continue with all batches.
• When all beef is browned, add beef broth to skillet and use a wooden spoon to gently loosen the browned bits from the bottom of the skillet.
• To bottom of a 6 quart slow cooker, add sliced onions, minced garlic, beef base, beer, and mustard. Stir together, then pour in beef broth from skillet. Top that with browned beef, thyme sprigs and bay leaves.
• Cover slow cooker and cook on LOW for 8 hours.
• About 20-30 minutes before serving, bring a big pot of water to a boil for the egg noodles. Mix 2 Tbsp flour and 3-4 Tbsp beef broth until no lumps remain. Stir into beef stew in slow cooker. Increase heat to HIGH and cook uncovered for 10-15 minutes.
• Add egg noodles to boiling water and cook according to package directions. Drain and toss with a bit of olive oil or butter to prevent sticking, and a pinch of minced parsley.
• To serve, add some egg noodles to bowl or plate. Top with a few ladles of beef carbonnade and sprinkle with some more minced parsley. Alternatively, add egg noodles to slow cooker and stir it all together, then ladle the egg noodle/beef stew mixture into bowls or onto plates.

SLOW COOKER BEEF STEW

Steps:

• Combine flour, onion powder, salt and pepper in a large plastic bag.
• Shake to mix.
• Add beef to bag and shake to coat.
• Heat olive oil in a skillet and add beef to brown on all sides.
• Place beef in a slow cooker.
• Add tomato juice just until beeef is covered.
• Add onions, celery and bay leaf.
• Cook beef on low until tender, about 4-6 hours.
• Add carrots, potatoes, green beans, bouillon and water.
• Cook 1-2 hours until vegetables are soft.

SLOW COOKER BEEF STEW

Steps:

• Place the 2-3 pounds of beef pieces into the slow cooker. Sprinkle with flour, salt, paprika and pepper. Stir until all pieces are coated.
• Add the potatoes, carrots, celery, onion, garlic, bay leaf, Worcestershire sauce, beef broth and water. Stir gently.
• Next, place lid on slow cooker and turn to high for 4 hours or low for 6-8.
• If you choose to add peas, wait to add them until the 3 hour mark if cooking on high or the 4-6 hour mark if cooking on low.
• Stew is done when meat is cooked through and veggies are fork tender.
• Enjoy!

SLOW COOKER BEEF STEW

Steps:

• In 3-quart slow cooker, combine the first 12 ingredients.
• Cover and cook on low for 7-8 hours or until meat is tender.
• Discard bay leaves.
• In small bowl, combine the cornstarch and water until smooth; stir into stew.
• Add corn and peas.
• Cover and cook on high for 30 minutes or until thickened.

SLOW COOKER BEEF STEW

Steps:

• Place flour, salt, and pepper in a small bowl. Mix until combined.
• Add 2 Tablespoons of the olive oil and butter to a large saute pan.
• Dredge beef chunks in the flour mixture and place them into the saute pan. (Works best to do this in batches). Brown on both sides. Remove and place each batch in the slow cooker.
• When beef is completely done, add the remaining 1 Tablespoon of olive oil to the pan. Add onions and saute for 2 minutes. Add in the garlic. Saute for 30 seconds. Add diced tomatoes and tomato paste. Pour in one cup of the beef broth and deglaze the pan by scraping with a wooden spoon. Allow to simmer while you cut the remaining veggies.
• Place chopped potatoes, celery, and carrots into the slow-cooker with the beef. Pour the contents of the saute pan. Add the remaining beef broth, thyme, rosemary, and bay leaves into the slow-cooker
• Cook on low for 7-8 hours, or until vegetables are tender.

SLOW COOKER BEEF STEW

Steps:

• Season beef with salt and pepper to taste. Heat a large nonstick skillet on medium-high. Spritz with cooking spray, then sear beef until nicely browned, about 2-3 minutes. Set aside.
• In a 6-quart slow cooker, whisk together beef broth, tomato paste, Worcestershire sauce, vinegar, mustard, and all of the spices.
• Add beef, potatoes, carrots, onion, and garlic to the slow cooker. Mix with the seasoned broth to coat the veggies and beef. Add in the two bay leaves.
• Cover and cook on low or 7-8 hours, or on high for 3-4 hours--until the beef is tender and almost falling apart.
• In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Slowly stir the mixture into the slow cooker.
• Cover and cook on high for another 10 minutes, or until thickened.
• Turn off slow cooker and mix in peas. Let stand for a minute or two, just until peas thaw. Garnish with parsley, if desired.

COMFORTING SLOW-COOKER BEEF STEW

Steps:

• Place meat in crock pot.
• Combine flour, salt, and paprika in small bowl.
• Stir flour mixture into meat until coated.
• Add remaining ingredients and mix well.
• Cover and cook 10 hours on low or 4-6 hours on high.