SLOW COOKER BEEF WITH ROOT VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
CROCK-POT BEEF STEW
This simple beef stew is easy to make. Just set it and let it cook and enjoy the flavors!
Provided by I Heart Recipes
Categories Main Course
Time 3h20m
Number Of Ingredients 19
Steps:
- Pour vegetable oil into a skillet, and place over medium heat.
- Coat the meat with the flour, and once the oil is hot brown the meat.
- Remove the meat from the pan, and pour in the beef stock.
- Toss the meat back into the pan, and cook for 2 minutes, then remove from the heat.
- Toss all of the vegetables into the Crock-Pot, along with the meat, and seasonings.
- Cook on high for 3 hours.
- Dish out about 1 cup of beef stock, and add 2 tbsp of cornstarch to it. Whisk.
- Pour the thickened stock back into the slow cooker. Mix, and let sit for 5-10 minutes.
- Serve, and enjoy!
PERFECT POT ROAST (SLOW-COOKER)
Quick and easy in the crockpot. A juicy roast with potatoes, carrots and onions. I like to thicken the pan juices with cornstarch to make a tasty gravy to serve with this meal.
Provided by Tee Lee
Categories One Dish Meal
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place roast into crockpot and surround with vegetables.
- Combine beef broth and vegetable soup mix, then add to crockpot.
- Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
CROCK-POT BEEF STEW RECIPE
This simple and easy beef stew recipe is our families go-to recipe for a warm and hearty stew full of tender beef, carrots, onions, potatoes and celery simmered away in a rich thick broth that is full of flavor.
Provided by Crock-Pot Ladies
Categories Soups, Stews and Chili
Time 6h20m
Number Of Ingredients 13
Steps:
- Heat a large frying pan over medium-high heat until hot. Add the olive oil and then spread the beef stew meat in the hot pan in a single layer and let it brown for 4 to 5 minutes. Using tongs flip the meat over and brown on the other side.
- Place the browned beef in a 6 quart or larger slow cooker.
- Add the minced garlic and the red wine vinegar to the hot pan and deglaze the pan quickly scraping up the browned bits from the pan (this is where the flavor lies). And pour the deglazing liquid and garlic over the meat in the slow cooker.
- Add the remaining ingredients to the slow cooker (vegetables, beef broth, tomato paste, pepper and French onion soup mix) and stir everything together.
- Cover and cook on LOW for 6 to 8 hours.
- During the last half of cooking create a thickening slurry by stirring together the flour (or gluten free flour or cornstarch if using) and water in a small bowl or cup until there are no lumps in your slurry. Stir slurry into simmering beef stew and let it cook the final half hour before serving.
- Enjoy!
Nutrition Facts : Calories 568 kcal, Carbohydrate 83 g, Protein 41 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 95 mg, Sodium 811 mg, Fiber 11 g, Sugar 6 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
CROCK POT BEEF VEGETABLE STEW
Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread.
Provided by smoke alarm jr
Categories Stew
Time 9h30m
Yield 10 cups
Number Of Ingredients 15
Steps:
- Toss stew meat with flour and brown in heated oil in a skillet.
- Add the cooked meat and all other ingredients into a 4 Qt crock pot.
- Stir well and cook on low 9-10 hours or on high 5-6 hours.
- Turn crock pot off and enjoy!
- I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
- I also like to add a small can of diced tomatoes at this time.
- YUM!
- Hint--one may substitue 1/2 cup of barley in place of the potato.
CROCK POT VEGETABLE BEEF STEW RECIPE
This Crock Pot Vegetable Beef Stew is hearty and delicious!
Provided by Gena
Number Of Ingredients 11
Steps:
- Add all ingredients to the Crock Pot and stir to combine. Cook on high for 8-9 hours. To cook on low, make sure it cooks 10-12 hours or longer, depending on how done you like for your carrots to be.
SLOW COOKER BEEF VEGETABLE SOUP
Easy, delicious, wonderful on cold winter days or anytime!
Provided by JUDY G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
- Cook on LOW for at least 6 hours. Add water if necessary.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 38.8 g, Cholesterol 50.7 mg, Fat 16.2 g, Fiber 7 g, Protein 20 g, SaturatedFat 6.2 g, Sodium 1251.6 mg, Sugar 4.9 g
BEEF STEW IN THE CROCK POT
Provided by Catherine McCord
Yield Serves 6
Number Of Ingredients 14
Steps:
- Place the cubed meat and flour and in Ziploc bag, seal and shake until the pieces are fully coated with flour.
- Heat 2 tbsp of olive oil in a large sauté pan over medium high heat and sear the pieces of meat for 4 minutes until all sides are nicely brown.
- Remove the meat from the pan and place in the crock pot.
- Add the red wine and stock to the sauté pan and bring to a boil for one minute, scraping off the bits of meat that have caramelized in the pan with a wooden spoon.
- Add the reduced liquid to the crock pot along with the remaining ingredients and combine.
- Cook on low for 6-8 hours.
SLOW COOKER BEEF ROAST
This beef is cooked slowly with Worcestershire sauce, BBQ sauce, and spices. SO EASY! Set it up in the morning and you will have dinner ready when you get home. No mess in your kitchen. Use the sauce over egg noodles or rice.
Provided by Ella Schwartz
Categories Main Dish Recipes Roast Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 17.4 g, Cholesterol 79.9 mg, Fat 9.2 g, Fiber 1.5 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 523.7 mg, Sugar 10.2 g
CROCK POT BEEF STEW
CrockPot Beef Stew is one of my all-time favorite one-pot meals. It's filling, delicious, the family always loves it, and it's incredibly easy to prepare in advance.
Provided by Holly Nilsson
Categories Beef Main Course Slow Cooker
Time 4h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 480 kcal, Carbohydrate 29 g, Protein 36 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 503 mg, Fiber 5 g, Sugar 5 g, ServingSize 2 cups
CROCK POT BEEF STEW
This delicious Beef Stew Crockpot recipe is a family favorite and picky eater approved! Made with simple ingredients, this slow cooker beef stew is the perfect comfort food to have ready and waiting on a cold night.
Provided by Christi Johnstone
Categories Main Course
Time 4h30m
Number Of Ingredients 14
Steps:
- Prepare a Crock Pot or slow cooker by spraying with non-stick cooking spray. Set aside.
- Combine flour, salt, paprika and pepper and place into a large freezer style Ziploc bag.
- Place half the meat into the back and shake to coat beef.
- Heat olive oil in a large sauté pan. Add garlic and diced onions to pan and saute. Add the flour coated beef to the pan and sear on all sides. Once browned, remove meat, onions and garlic from pan and place in crock pot.
- Place remaining meat into bag with flour and seasonings, and shake to coat. Repeat process of searing, then transfer to slow cooker.
- Once all meat has been removed from pan, pour approximately 1/2 of the beef broth into the hot pan to deglaze. Use a spatula to scrape the brown bits off of the bottom. Pour beef broth, with browned bits, into the Crock Pot.
- Pour remaining beef broth into Crock Pot, along with Worcestershire sauce. Seal slow cooker and cook on high for two hours or on low for four hours.
- After cooking for two or four hours, remove lid and add potatoes and carrots. Gently stir to combine. Place lid back on Crock Pot and continue to cook for 1 and 1/2 hours on high or three hours on low.
- Create a slurry. Carefully scoop a small amount of the liquid out of the slow cooker (approximately 1/4 cup is fine) and transfer to a small heat resistant bowl or glass. Add 2-3 teaspoons of cornstarch to the liquid and whisk immediately to blend. Once blended and no lumps remain, pour mixture back into slow cooker and gently stir to combine.
- Peas can be added at this point if desired, or added 10 minutes before cooking is complete.
- Cook for an additional 30 minutes, then serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 29 g, Protein 29 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 419 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SMALL CROCK POT BEEF STEW
Everybody loves this delicious crock pot beef stew with tender meat and vegetables. This smaller recipe is ideal for a small household or is quickly doubled to full size.
Provided by Dan Mikesell AKA DrDan
Categories Main Course
Time 8h30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 434 kcal, Carbohydrate 24 g, Protein 37 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 951 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CLASSIC SLOW COOKER BEEF STEW
This CLASSIC SLOW COOKER BEEF STEW recipe is an easy crockpot meal with juicy, tender pieces of beef slow-cooked and simmered in a delicious stew gravy with hearty vegetables including potatoes, carrots, celery, onion, and garlic. The stew has a rich depth of flavor and fragrant aroma that you'll fall in love with instantly.
Provided by Jessica (swankyrecipes.com)
Categories Main Course
Time 8h40m
Number Of Ingredients 16
Steps:
- Cut beef into medium size chunks trimming and discarding any large fat caps.
- Sear in oil until golden brown, repeating in batches to not overcrowd the pan. Deglaze pan drippings with stock and add it to the slow cooker with the beef.
- Pour in beef stock, beef bouillon roux, and soy sauce.
- Slice onion and carrots. Roughly cube potatoes. Add to the pot.
- Add bay leaves, salt, pepper, and parsley.
- Cover with lid. Cook on LOW 8-9 HOURS (highly recommended) or on HIGH 4 hours.
- Dice celery and add to the stew the last hour if cooking on high or the last two hours if cooking on low.
- Stir in Lipton Beefy Onion Soup Mix powder if using. See notes on adjusting cornstarch amount if using the soup powder as it contains a thickener. Make a slurry stirring cold water into cornstarch. Stir in the pot.
- Turn to high and cook 30 minutes.
Nutrition Facts : Calories 353 kcal, Carbohydrate 15 g, Protein 33 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 610 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CROCK POT BEEF STEW WITH ROASTED VEGETABLES
I don't really like beef stew. I know, weird, huh? I like it more than pot roast but even as a little kid I was never terribly fond of beef stew. I think it's a long cooked beef thing. But last week I wanted to invite friends over for dinner and only a weeknight could work. That meant crock pot (we had a party to go to that evening so time was too short for much cooking at all), but I needed a relatively failsafe recipe. I was entertaining guests after all. Well, crock pots are great for things like stew. So I got out all my recipe books and got on my googling hat... and came up with this. Beef stew to awe those who don't like beef stew :)
Provided by Alyss05
Categories Stew
Time 8h45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- The night before:.
- Trim and cut beef into fork sized chunks. Remove most of the gristle and fat, but some will add texture and flavor to the stew.
- In a zip bag or pie plate combine flour, 1 tsp salt, 1/2 tsp black pepper and ground sage. Taste to make sure it is salty enough to not just taste like flour. Mix beef chunks into flour mixture and coat well.
- Heat cooking oil in a cast iron skillet and cover the bottom of the pan with beef chunks. Make sure to not crowd the pan and brown until at least a couple sides of each chunk are good and browned. Remove to a bowl that will fit all the beef, easily be covered and can go in your refrigerator. Repeat with the rest of the meat When all the meat is browned deglaze the pan with red wine, stir and scrape the browned bits off the bottom and simmer for a minute or two to reduce the liquid. Scrape the liquid into the bowl with the beef. (I did two batches of meat in my 12 inch cast iron and then deglazed the pan, rinsed it and did a third batch. I didn't want the browned bits to get too burned but your pan/stove/etc may be different).
- Wipe or rinse the pan and heat up another tablespoon or so of fat. Sautee the onions and celery until tender, seasoning with salt, pepper and maybe some thyme, or ground rosemary or even more ground sage. Deglaze or scrape the pan and add the vegetables to the bowl of beef. Place the bowl in the fridge.
- Wash and chop root vegetables into 1 1/2 - 2 inch chunks. Place in a zippy bag or large covered container in the fridge.
- In the morning:.
- Place the carrots in the bottom of your crock pot. Pour beef, onions and all the juice from the bowl in the crock pot. Combine the tomato paste with some of the stock and stir to combine. Pour the tomato and all the stock into the crock pot. I added beef broth until it was just under the level of the beef. Tuck the bay and rosemary in the liquid. I wrapped my rosemary in cheesecloth so I wouldn't have to fish out individual rosemary leaves.
- Turn heat to low and cook for 8-10 hours. Mine cooked for 9 hours and was perfect.
- In the evening:.
- Turn the oven to 375. Place chopped root vegetables in a baking pan and coat with olive or coconut oil. Salt and pepper liberally and stir to combine everything. Roast until the veggies are tender and browned. Feel free to crank the heat to 425 if they are tender but not yet brown and you are hungry. Should take 20-30 minutes depending on how big your chunks are.
- Stir the stew, remove bay and rosemary and taste for seasonings. Mine didn't need any more salt but yours might. I did add a tsp of red wine vinegar and it really perked things up. I recommend you do the same :) I also left the cover off while the veggies roasted to allow everything to thicken up a bit more.
- Defrost peas (I used hot water, but you could throw them frozen into the crock pot half an hour before serving if you remember, like I didn't :) and add them to the stew.
- Serve by putting veggies in each bowl and pouring stew over top. Serve with buttered bread, red wine and maybe some pickled carrots or a salad.
- Alternative if you don't own or don't use a crock pot:.
- Instead of putting beef and carrots and stock in a crock pot, put it in a heavy stock pot. Simmer on the stovetop for a couple hours, or bring to a boil and then place in a 350 degree oven for a couple hours. Proceed as above.
CROCK POT BEEF STEW
You'll love serving up up a cozy meal without the fuss for your family tonight: This crock pot beef stew is the perfect easy comfort food dinner!
Provided by Nora from Savory Nothings
Categories Main Course
Time 8h30m
Number Of Ingredients 18
Steps:
- Brown the meat: Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
- Start the gravy: Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock, Worcestershire sauce and maple syrup. Bring to a boil (this will help the stew start cooking faster once it is in the crock), then switch off the heat.
- Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery and mushrooms. Very carefully (!) pour the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).
- Cook: Cook the stew on LOW for 8 hours or on HIGh for 4 hours. 10 minutes before cooking time is over, stir in the peas. Check for seasoning and adjust if needed. Either finish cooking with the lid open (if you want a thicker stew) OR closed if you want it soupier.
Nutrition Facts : ServingSize 1 serving (1/6), Calories 385 kcal, Carbohydrate 38 g, Protein 32 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 823 mg, Fiber 6 g, Sugar 11 g
RIVAL'S CROCK POT BEEF STEW
Easy, delicious and healthy Rival's Crock Pot Beef Stew recipe from SparkRecipes. See our top-rated recipes for Rival's Crock Pot Beef Stew.
Categories Beef/Pork Other Other Beef/Pork Dinner Beef/Pork Dinner
Yield 8
Number Of Ingredients 11
Steps:
- Prepare vegetables and meat, stir into crock pot and mix well. Combine broth, worchestershire sauce and spices and pour intoingredients in crock pot. Add bay leaf.
- Turn crock pot on low, cover and cook for 7 hours. Turn crock pot on high for the last hour of cooking.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
SLOW COOKER BEEF STROGANOFF
Recipe video above. The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it's made with economical stewing beef yet tastes like a million dollars! 3 cook methods provided: stove, slow cooker or pressure cooker/instant pot* Recipe update: pursuant to some readers having difficulties with flour lumps, the steps have been updated to make it easier!
Provided by Nagi
Categories Mains
Number Of Ingredients 16
Steps:
- Season beef - Pat beef dry then sprinkle with all the salt and pepper.
- Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
- Sauté aromatics - Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
- Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
- Add stock - While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
Nutrition Facts : Calories 666 kcal, Carbohydrate 12 g, Protein 59 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 204 mg, Sodium 1474 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER BEEF STEW
Ready when you are, this savoury slow cooker beef stew recipe is full of flavour and so easy to make in the crock pot.
Yield 8
Number Of Ingredients 13
Steps:
- Combine vegetables in 4½ qt (4.3 L) slow cooker. Add bay leaves.
- Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.
- Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
- Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.
- Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. Discard bay leaves before serving.
Nutrition Facts :
BASIC CROCK POT BEEF ROAST WITH VEGETABLES
Steps:
- Gather the ingredients.
- Sprinkle the pot roast lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
- Add the onions and continue cooking until onions are just beginning to brown.
- Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
- Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
- Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
- Transfer the roast and vegetables to a platter and keep warm.
- Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
- Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
- In a small bowl, combine the cornstarch and cold water.
- Stir in the cornstarch mixture and cook until thickened.
- Stir in the butter. Taste and adjust seasonings.
- Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.
Nutrition Facts : Calories 689 kcal, Carbohydrate 26 g, Cholesterol 191 mg, Fiber 3 g, Protein 59 g, SaturatedFat 16 g, Sodium 353 mg, Sugar 3 g, Fat 39 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
CROCKPOT BEEF STEW | SCRUMPTIOUS 15 INGREDIENTS
A savory Crockpot beef stew recipe is a meal all in itself and so simple & easy to put together. It only takes a few ingredients.
Provided by Shane Brunson
Categories Beef Recipes
Time 6h20m
Yield 6
Number Of Ingredients 15
Steps:
- 1.Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture.
- 2.Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 10-11 hours or high for 4 to 6 hours.
Nutrition Facts : ServingSize 5 oz
SLOW COOKER BEEF STEW WITH CUMIN & CORIANDER
The cumin & coriander give this stew a South East Asian flavor that I love. As with any slow cooker recipe, throw everything in the pot, turn it on & leave it alone.
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 8
Number Of Ingredients 9
Steps:
- Clean & cut potatoes into bite sized chunks. Put in slow cooker. Peel & cut 2 onions into large wedges & layer on top of potatoes. Cut 1 pound of baby carrots in half, width wise & layer over onions & potatoes. Smash with the broad edge of a knife, 4 garlic cloves. Remove skins & cut tops off. Layer over carrots. Add 4 cups of Motts Garden Cocktail, pouring over the vegetables.
- Add spices to a resealable bag. Mix them up. Add 1 pound of lean stewing beef that has been cut into bite sized pieces. (I cut it before it's completely thawed, makes it easier). Add beef to spice bag, seal & shake to coat all pieces. Pour beef over vegetables ~ DO NOT STIR or MIX.
- Put the lid on slow cooker. Turn on to Low or Medium & let cook for 8-10hrs.
- Makes 8 servings.
- 239 calories, 7g Fat, 25g Carbs, 21g Protein.
- I start mine in the late evening so that I can have it for lunch if I want to.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
BEEF STEW RECIPE FOR THE SLOW COOKER
Slow cooker beef stew is a staple among fall and winter slow cooker recipes. This recipe is loaded with the usual potatoes, carrots and celery for a hearty meal, including robust flavor from our Beef Stew Seasoning. For a quick skillet meal, try our easy beef stew recipe for the stovetop.
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 8
Steps:
- Mix vegetables, water and Beef Stew Seasoning Mix in slow cooker.
- Coat beef with flour. Stir into ingredients in slow cooker. Cover.
- Cook 8 hours on LOW or 5 hours on HIGH until beef is tender.
Nutrition Facts : Calories 228 Calories
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