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
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
HEALTHY CROCK POT BEEF STEW
The BEST old-fashioned crockpot beef stew recipe ever with rich red wine gravy, tender potatoes, carrots, and other healthy ingredients.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 6h15m
Number Of Ingredients 19
Steps:
- Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
- Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
- Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
- While the meat browns, dice the yellow onion and celery. Mince the garlic.
- When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
- Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
- Increase the pan heat to medium-high heat and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
- Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.
- Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender. Remove the bay leaf and thyme stems and stir in the peas. If you'd like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, garnish with fresh parsley.
Nutrition Facts : ServingSize 1 (of 8), about 1 3/4 cups, Calories 463 kcal, Carbohydrate 27 g, Protein 33 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 98 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 14 g
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.
OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE
Steps:
- Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
- Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.
Nutrition Facts : Calories 502 kcal, Carbohydrate 55 g, Cholesterol 112 mg, Fiber 5 g, Protein 45 g, SaturatedFat 4 g, Sodium 505 mg, Sugar 5 g, Fat 12 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 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
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
PERFECT CROCK POT BEEF STEW
This is an excellent recipe for crock-pot beef stew, as adapted from a combination of two other highly-rated stove-top beef stew recipes posted. I made it as an experiment, and my friends and family exclaimed over it for days afterwards!
Provided by uberivy
Categories Stew
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 TBSPs oil in large skillet, season meat with salt and pepper, stir meat in oil until slightly browned.
- Transfer meat into crock-pot and add onions and 2 TBSPs oil to skillet, reduce heat to medium-sauté onions until golden brown, mix with meat.
- Sauté leeks briefly in skillet and add to meat and onions in crock pot.
- Add wine, tomatoes with juices, garlic, herbs, hoisin sauce, water, and bay leaves.
- Simmer for 4-5 hours on low setting, or 2 on high.
- Add carrots and potatoes and beef broth. Cook another 2 hours.
- Add mushrooms. Cook for final hour on low setting.
- Uncover, increase heat, stir until thickened-add cornstarch if necessary. Discard bay leaves.
- Sprinkle with parsley and serve.
GOOD GRAVY CROCK POT BEEF STEW
This Good Gravy Crock Pot Beef Stew is a delicious twist on your traditional beef stew. You are going to love the juices in this stew!
Provided by Aunt Lou
Categories Stew
Time 6h10m
Number Of Ingredients 10
Steps:
- Put all of your ingredients, except the Pepper Jack cheese, in your 6 quart crock pot and stir until well combined.
- Top everything with your Pepper Jack cheese, making sure your cheese does not touch your insert.
- Cover and cook on low for 6-8 hours, stirring your cheese in with everything else about halfway through cooking time.
- Stir again once your beef and veggies are done until your cheese is completely melted and mixed in.
Nutrition Facts : Calories 404 kcal, Carbohydrate 59 g, Protein 27 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 51 mg, Sodium 1768 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
FOOLPROOF CROCK POT BEEF STEW
We've been cooking this for years. Works great on frozen or fresh stew beef. Yield and servings will depend on the size of crockpot. We normally make roughly 6L.
Provided by dasylva
Categories Stew
Time 6h20m
Yield 6 litres, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in crock pot and fill pot with water.
- For fresh (or thawed) beef cook 6-8 hours on low, for frozen cook on high.
Nutrition Facts : Calories 118.8, Fat 2.1, SaturatedFat 0.9, Cholesterol 24.4, Sodium 545.5, Carbohydrate 15.3, Fiber 2.1, Sugar 3.7, Protein 10.3
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