HEARTY CROCK-POT BEEF STEW RECIPE BY TASTY
Here's what you need: Mccormick® beef stew seasoning, v8 juice, celeries, vidalia onion, carrot, red potatoes, beef stewing meat
Provided by Shannon Citrino
Yield 8 servings
Number Of Ingredients 7
Steps:
- Turn on slow cooker to the high setting
- Place stewing meat into the slow cooker along with ⅔ of the baby carrots and the sliced celery.
- Put one half of the onion aside. Dice the remaining half and add to the Crock-Pot. Add the potatoes.
- In a large bowl, mix 3 cups of V8 juice and the seasoning packet. Pour the liquid into the slow cooker.
- With a large cooking spoon, gently stir the stew until evenly mixed.
- Cook on high for 2.5 hours or until potatoes and carrots are soft
- Serve and enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 20 grams, Sugar 3 grams
SLOW COOKER HEARTY BEEF STEW
Steps:
- Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
- Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
- Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
- Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
- *Or on HIGH 5 to 6 hours
- Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
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 THICK AND HEARTY BEEF STEW RECIPE
Number Of Ingredients 15
Steps:
- 1. Combine all ingredient in Crock Pot. Mix the brown gravy mix packets as per directions and add to mix. Cook on LOW for 10 hours or on HIGH for about 7 hours. 2. About 30 minutes before serving, mix the liquid brown seasoning, flour, and the water together in a small plastic container and shake well to mix and pour into the crock-pot. Mix until well combined. This will add a nice thickness to the stew. Serve over extra wide noodles or eat as is.
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
HEARTY CROCK POT BEEF STEW
Make and share this Hearty Crock Pot Beef Stew recipe from Food.com.
Provided by tootyflooty
Categories Stew
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in crock pot.
- Combine flour, salt, and pepper.
- Pour flour mixture over meat and stir to coat well.
- Add remaining ingredients and stir.
- Cover and cook on low 10-12 hours or high 4-6 hours.
- Stir before serving.
Nutrition Facts : Calories 299.5, Fat 7.2, SaturatedFat 3.1, Cholesterol 96.8, Sodium 586.1, Carbohydrate 23.1, Fiber 3.5, Sugar 3.5, Protein 36.3
SLOW COOKER HEARTY BEEF STEW
I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.
Provided by CookingONTheSide
Categories Stew
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dry beef with paper towels, then season with salt and pepper.
- Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
- Add half of beef and brown on all sides, about 8 minutes.
- Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
- Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
- Add tomato paste and cook, stirring well, for 2 minutes.
- Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
- Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
- Season with salt and pepper.
- Wrap vegetables in foil packet that will fit in slow cooker.
- Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
- Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
- Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
- Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
- Transfer vegetable packet to plate.
- Carefully open packet (watch for steam) and stir vegetables and juices into stew.
- Add remaining 1 t thyme and peas and let stand until heated through.
- Season with salt and pepper to taste and serve.
EASY AND HEARTY SLOW COOKER BEEF STEW
A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.
Provided by to1drland
Categories Everyday Cooking
Time 6h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef, potatoes, carrots, and onion in a slow cooker crock.
- Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
- Cook on Low for 6 to 8 hours. Stir before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g
CROCK POT WILD MUSHROOM BEEF STEW
My husband recently discovered this flavor rich, thick, beef stew recipe, and was amazed at how easy it was for him to make. We decided it was definitely a repeat recipe, and wanted to post it here for future reference.
Provided by PanNan
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 302.7, Fat 7.2, SaturatedFat 3, Cholesterol 96.8, Sodium 739.2, Carbohydrate 22, Fiber 3, Sugar 4.2, Protein 37.1
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
CROCK POT BEEF STEW
Make and share this Crock Pot Beef Stew recipe from Food.com.
Provided by Katzen
Categories Stew
Time 5h20m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper.
- Coat beef with flour mixture.
- Put beef mixture and all other ingredients in crockpot.
- Cook 4-6 hours on high or 10-12 hours on low.
Nutrition Facts : Calories 498.8, Fat 10.9, SaturatedFat 4.6, Cholesterol 145.2, Sodium 1201.5, Carbohydrate 46, Fiber 6.5, Sugar 6, Protein 55.8
CROCK POT BEEF STEW
This recipe is from my mom's booklet that came with her Crock Pot from the 70's (the cover has the newest, latest Crock Pots in browns and greens!) I've been staying with her and I made this stew for us tonight. It made me remember how much I enjoyed it growing up. Nothing fancy, but good, thick, tasty stew. Good comfort food!
Provided by DeniseBC
Categories Stew
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place meat in Crock Pot.
- Mix flour, salt and pepper and pour over meat; stir to coat with flour.
- Add remaining ingredients and stir to mix well.
- Cover and cook on Low 10-12 hours or High 4-6 hours.
- Stir stew thoroughly before serving.
Nutrition Facts : Calories 151.9, Fat 0.4, SaturatedFat 0.1, Sodium 627.4, Carbohydrate 33.9, Fiber 4.4, Sugar 4.2, Protein 4.1
SLOW-COOKER BEEF STEW
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium
CLASSIC BEEF STEW IN A CROCK POT
This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.
Provided by Mrs.Habu
Categories Stew
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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