Easy Beef Stew For The Slow Cooker Food

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.

EASY SLOW-COOKER BEEF STEW

Steps:

• Mix first 4 ingredients in slow cooker sprayed with cooking spray until blended. Add all remaining ingredients except flour and water; stir gently to evenly coat meat and vegetables with broth mixture. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
• Use slotted spoon to transfer meat and vegetables to serving bowl; cover to keep warm.
• Mix flour and water until blended; whisk into liquid in slow cooker. Cook, covered, on HIGH 15 min. or until sauce is slightly thickened; spoon over meat and vegetables.

EASY BEEF STEW FOR THE SLOW COOKER

Steps:

• Put beef in a slow cooker.
• Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
• Cook on High for 6 hours.

BEEF STEW FOR TWO ( SLOW COOKER )

Steps:

• Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
• Add beef stew chunks, coating well.
• Place coated meat into a 2 quart slow cooker.
• Top meat with potatoes and carrots.
• Mix together beef broth and worcestershire sauce, and pour over potatoes.
• Top with bay leaf, and cover.
• Cook on low for 6 hours.
• After cooking remove bay leaf and stir so meat and veggies are combined.
• Serve with your favorite crusty bread.

SLOW COOKER BEEF NOODLE STEW

Steps:

• In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
• Cover and cook on low for 6-7 hours.
• When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
• Cook the egg noodles according to package. Drain and stir into the crockpot.
• Cook on high for ten more minutes.
• Stir and serve.
• If you need more liquid, add it before serving.

SLOW COOKER BEEF STEW

Steps:

• For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and shake until well coated.
• Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)
• In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into a large 6 quart slow cooker.
• Put the uncleaned skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker over the beef.
• Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
• Cook on low for 5 to 7 hours or high for 3 to 4 hours (stir about half way through), until potatoes are tender and meat is cooked through. (Times may vary depending on how hot your slow cooker runs - check and cook longer or shorter if necessary)
• Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
• Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of flour (all purpose, cornstarch, gluten free flour, 2 tsps arrowroot powder or 1-2 tsps xanthan gum) with 3 tablespoons of cool water. 20-30 minutes before serving, stir the slurry into the slow cooker, set to HIGH. Stew should thicken within 20-30 minutes.If it does not thicken, your slow cooker may not be hot enough so you will have to transfer to a large pot and heat on the stove if you want to thicken the stew. However, the stew will thicken up on its own overnight in the fridge even without the cornstarch slurry - the slurry is just a solution for immediate results.

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.

SLOW-COOKER BEEF STEW

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.

SLOW COOKER BEEF STEW RECIPE BY TASTY

Steps:

• In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
• Heat oil in large skillet. Sear the meat on all sides until golden brown.
• Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours.
• Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
• Enjoy!

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.

QUICK AND EASY BEEF STEW

Steps:

• In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
• Toss the beef cubes in the flour until coated.
• In a soup pot heat the olive oil over medium high heat until the oil blooms.
• Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
• Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
• Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
• Add all three tins of beef broth and bring to a boil.
• Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.

SLOW COOKER BEEF STEW

Steps:

• Prepare all of the vegetables and beef and set aside
• Coat the beef in the salt & pepper
• In a frying pan add the olive oil and over a high heat brown the meat in batches until seared and caramelised. Remove from the pan and set aside
• In a 6 litre slow cooker, add the seared meat, the onions, garlic, carrots, potatoes and mushrooms
• Then to this add the rosemary, thyme, paprika, Worcester sauce, tomato paste and pour over the beef stock.
• Stir well then cover and cook on Low for 8 hours or High for 4-5 hours (or 30 minutes in an Instant Pot on the meat/stew function see notes below)
• Once the meat is fall apart tender and the vegetables are cooked through remove half a cup of the liquid and add 2 tablespoons of cornflour or flour to this and mix together well. This thickens the gravy, if you prefer you can omit this step
• Pour the cornflour mixture back into the slow cooker and stir through.
• Add the peas and stir them into the mix for 15 minutes.
• Turn off the slow cooker and allow to sit for 10 minutes before serving.
• Serve in bowls sprinkled with parsley and a side of crusty bread.
• Enjoy!

CLASSIC SLOW COOKER BEEF STEW

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.

SLOW COOKER BEEF STEW

Steps:

• Place flour, salt and pepper in a large zip-top bag. Add the cubes of beef, seal the bag, and shake to coat the meat with the flour mixture. (Alternatively, you can place the beef, flour, salt and pepper in a large bowl and stir to coat the beef.)
• Heat 1 ½ tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the pieces of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for about 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to the slow cooker.
• Add the remaining ½ tablespoon olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Pour about ½ cup of the beef broth into the pan and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker.
• Add the remaining ingredients, including the rest of the broth, to the slow cooker. Stir gently to combine.
• Cover and cook on low for 7-8 hours or high for 3 ½-4 hours, until the vegetables and meat are tender and cooked through.
• Remove and discard the bay leaf. Taste and season with salt and pepper as needed. Serve.

EASY CROCK POT BEEF STEW

Steps:

• Combine ingredients in the order listed in a slow cooker.
• Cook on low for approx 10 hours or on high for 5 hours.
• Stir ingredients half way through to mix items together.
• Serve with crackers or buttered bread.

SLOW COOKER BEEF STEW

Steps:

• In a bowl, mix together the flour, salt, pepper and paprika.
• Add the cubed chuck roast to the slow cooker. Mix in the flour mixture to fully coat the stew meat.
• Add the remaining ingredients and mix well.
• Cook on low for 10-12 hours or high for 4 to 6 hours.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

SLOW AND EASY BEEF STEW

Steps:

• Layer in large casserole or Dutch oven in order given.
• Cover and bake for 5 hours at 275 degrees fahrenheit.
• Note: This can also be cooked in a crock pot on high.

BEEF STEW RECIPE FOR THE SLOW COOKER

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.

SLOW COOKER BEEF STEW

Steps:

• Season beef with salt and pepper to taste. Heat a large nonstick skillet on medium-high. Spritz with cooking spray, then sear beef until nicely browned, about 2-3 minutes. Set aside.
• In a 6-quart slow cooker, whisk together beef broth, tomato paste, Worcestershire sauce, vinegar, mustard, and all of the spices.
• Add beef, potatoes, carrots, onion, and garlic to the slow cooker. Mix with the seasoned broth to coat the veggies and beef. Add in the two bay leaves.
• Cover and cook on low or 7-8 hours, or on high for 3-4 hours--until the beef is tender and almost falling apart.
• In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Slowly stir the mixture into the slow cooker.
• Cover and cook on high for another 10 minutes, or until thickened.
• Turn off slow cooker and mix in peas. Let stand for a minute or two, just until peas thaw. Garnish with parsley, if desired.

EASY AND HEARTY SLOW COOKER BEEF STEW

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.

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.