Crock Pot Cock N Bull Stew Food

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.

CROCK POT "COCK-'N-BULL" STEW

Steps:

• Combine steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in the crock pot.
• Stir well; add the remaining ingredients except the flour.
• Mix carefully.
• Cover and cook on low settings for 7-10 hours or on high for 4 hours.
• Before serving, remove the chicken and debone it. Return meat to the pot and stir well.
• To thicken the gravy, make a smooth paste of flour and a 1/4 cup of juices from the stew.
• Stir into crock pot.
• Cover and cook on high setting until thickened.