Crock Pot Beef Vegetable Stew Food

SLOW COOKER BEEF VEGETABLE STEW

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.

CROCK POT BEEF VEGETABLE STEW

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.

SLOW COOKER VEGETABLE BEEF STEW

Steps:

• In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. , Cover and cook on high for 5-6 hours or until vegetables and meat are tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley.

SLOW COOKER GROUND BEEF STEW

Steps:

• Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
• Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.

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.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig 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.

CROCK POT VEGETABLE BEEF STEW

Steps:

• Put all ingredients into slow cooker and sprinkle seasoning over.
• Cook on low for 8 hours.

SLOW-COOKED VEGETABLE BEEF STEW

Steps:

• Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings., In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil. , Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf., Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened.

CROCK POT ROOT VEGETABLE GROUND BEEF STEW

Steps:

• Place first 5 ingredients in pot.
• Brown ground beef and add to pot.
• Add tomatoes and bouillon mixture.
• Add seasonings.
• Cook on low for 10 hours.

CROCK POT BEEF STEW WITH ROASTED VEGETABLES

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.

SLOW COOKER VEGETARIAN STEW

Steps:

• Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
• Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)

Steps:

• Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
• Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
• Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
• Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
• Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
• Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
• Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
• Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
• Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
• Cook on low for approximately 6-8 hours.
• Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
• While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
• When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!

SLOW COOKER BEEF AND VEGGIES

Steps:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.