Crock Pot Beef Stew With A Kick Food

CROCK POT BEEF STEW WITH A KICK

Steps:

• In a large dutch oven pan, heat olive oil over medium heat.
• Add flour to a large resealable bag, then add some stew meat to bag. Shake well until meat is well coated, then add meat to pan. Repeat until all the meat has been covered in flour and added to pan.
• Add seasonings to meat.
• Brown meat on all four sides.
• Turn crock pot on high.
• Peel carrots and potatoes, slice carrots and cube potatoes to desired size. Add to crock pot.
• Slice celery, cut up onion and garlic, and add to crock pot.
• After meat is browned, add to crock pot on top of the veggies.
• Pour both cans of Rotel on top of meat.
• Pour beef broth on top of meat.
• Cover and cook until meat is tender and potatoes and carrots are done. In the last hour of cooking, add in corn, peas, and green beans and stir.
• Right before stew is done, mix 1 tbsp of corn starch with 1 tbsp water in a small bowl and add it to the stew and stir. This will thicken it a bit.
• Serve with some homemade biscuits, bread sticks, or corn bread muffins.

SLOW COOKER BEEF STEW

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 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.

SOUTHERN CROCK POT BEEF STEW

Steps:

• Place the meat in the crock pot.
• Add remaining ingredients.
• Cook on low for 9-10 hours.

CROCK-POT BEEF STEW

Steps:

• Place meat in crock pot.
• Mix flour, salt, pepper and pour over meat.
• Stir to coat meat with flour.
• Add remaining ingredients and stir to mix well.
• Cover and cook on low for 10-12 hours or high for 4-6 hours.
• Stir stew thoroughly before serving.

CROCK POT BEEF STEW

Steps:

• Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce; pour overall.
• Cover and cook on low 7-8 hours or on high 4-5. (I have found that I usually have to put this on high for about 6-7 hours, not sure if it is just my crock pot).
• Notes:.
• Instead of sprinkling the meat with soy sauce, salt, paprika, pepper and flour as the recipe says, I mix those all together in a bowl. This prevents the flour from becoming clumpy.
• Instead of chopped onion I use some of the small white boiling onions. I don't like onions but my husband does; these stay together pretty well and are easy for me to avoid.
• I tend to use baby carrots, I just find them easier to cut and don't have to peel them.
• I also like to add a couple dashes of cayenne pepper, it adds a zing.
• For the beef broth (I don't usually keep that on hand) I dissolve 1 beef bouillon cube into 1 cup boiling water.
• Lisa wrote that she sometimes will add about a 1/4 cup of BBQ sauce on the very top before she puts the cover on. Any variety, she says that adds an extra kick.

CROCK POT GROUND BEEF STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
• In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
• Stir in the cooked beef.
• Cover and cook on high for 4 to 5 hours.
• Stir in tomato soup and tomato paste.
• Cover and cook for 1 hour longer or until heated through.

CROCK POT WILD MUSHROOM BEEF STEW

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.

WEE KICK BEEF STEW

Steps:

• You'll notice there is no salt in this recipe, other than that used in the flour mixture; I typically use canned beef stock and I find it salty enough.
• If you cannot find Rotel, use a can of Mexican stewed tomatoes (but it likely won't have the kick); if you don't want any hot-pepper flavour in your stew, use regular stewed tomatoes, or just leave them completely out.
• Canned stewed tomatoes are typically in larger tins than the Rotel, but the extra won't matter; don't worry about it.
• I use the Bouquet Garni spice from Penzeys for this, which is a spice blend containing savory, rosemary, thyme, oregano, basil, dill, marjoram, sage and tarragon; if you don't have a similar spice mix, I recommend using savory, rosemary and thyme to make up the two teaspoons.
• Okay, let's start the prep work.
• First, thickly slice the onions and place on a plate; on the side of the plate place the thinly sliced garlic cloves; set aside.
• Next, place the other vegetables in a bowl as you chop them, and set aside.
• Now you'll have to cube the beef, if you haven't bought it already cubed.
• In a clean plastic bag (check to make sure it has no holes), place the flour, salt, and pepper; shake the beef cubes in the flour mixture so each piece is lightly coated.
• Preheat oven to 300F.
• Now, the cooking starts: get out a large Dutch oven and put in on your burner over high heat; lightly coat the bottom with olive oil.
• Brown the beef cubes in the oil, removing them to a plate as they brown--you will likely have to do this in about 3 batches, depending on the size of your pot; add olive oil to the pot as needed.
• When all the beef has been browned, add the onions to the pot (adding some oil, if needed, to prevent them from burning or sticking) and let cook, stirring a bit, for about one minute; then add the garlic slices and stir them around for a minute.
• Reduce heat to medium and add about 1/2 cup of the beef stock and about half of the wine; let bubble, stirring constantly with a wooden spoon to get up and dissolve all the brown bits off the bottom of the pan (where a lot of flavour lives; you want that in your stew, not on the bottom of the pot).
• Now add everything else to the pot, including of course the browned beef, stirring well to combine.
• Put the lid on the pot and place in the middle of the preheated oven and cook for a minimum of two hours (3 is even better); beef should be very tender.
• Check and stir once every hour; after two hours, taste the stew (be careful, it's very hot) and add a sprinkle of salt if you think it needs it.
• When done, you can serve as is, or thicken it on top of the stove with a little flour-water mixture if you wish; it all depends on your personal preference.

VEGETABLE BEEF STEW WITH A KICK

Steps:

• In a dutch oven, brown beef in oil.
• Add water, tomatoes, celery, carrots, potatoes, bouillon and Worcestershire sauce.
• Bring to a boil.
• Cover and simmer, stirring occasionally for 25-30 minutes or until vegetables are tender.
• Combine flour and water.
• Add to beef mixture.
• Bring back to a boil.
• Cook and stir for 2 minutes or until thick and bubbly.

SLOW-COOKER BEEF STEW

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.

CROCK POT STEW (BEEF AND SAUSAGE)

Steps:

• In a skillet, warm oil over medium heat, and saute meat until browned and thoroughly cooked.
• Drain off fat and set aside.
• In the crock pot, whisk together the broth and tomato paste.
• Add all remaining ingredients and meat to the crock pot and stir.
• Cover and cook until meat and veggies are tender (6-8 hours on LOW or 3-4 hours on HIGH).
• Stir well before serving.

EASY CROCK POT BEEF STEW

Steps:

• Brown the meat in a few tablespoons of olive oil over high heat. Just enough to sear it and seal in the juices.
• Combine the meat and all the ingredients in the crock pot, cook on low at least 6 hours, but can go for 10 or more.

CLASSIC BEEF STEW IN A CROCK POT

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.