Good Gravy Crock Pot Beef Stew Food

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.

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.

OLD FASHIONED BEEF STEW GRAVY

Steps:

• Cut meat into medium-sized cubes. Preheat a soup pot with oil and brown all the sides of the meat cubes.
• Dice carrots and onions. Add the veggies to the pot and cook them until they soften. Season with salt and pepper.
• Add the water to the pot and turn the heat to low. Allow the stew gravy to simmer for at least 45 minutes, or until the beef turns super tender.
• Whisk flour with a bit of cold water until there are no lumps. Whisk into the stew gravy. Simmer for an additional 10 minutes. Serve alongside your favorite grain or potato dish and 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.

SLOW COOKER BEEF STEW WITH RICH GRAVY

Steps:

• Coat the beef in the plain flour until it's well covered.
• Heat the oil in a pan (or in your slow cooker pan if it's the type you can use on the hob) and brown the beef, in batches, don't overcrowd the pan, until it's browned and golden.
• Add all of your other ingredients, with all of the browned beef, into the pan. Remove from the heat (or transfer to your slow cooker pan if you have used a different pan for the browning).
• Pop the lid on and cook in the slow cooker for 5 - 6 hours on HIGH or 8 - 9 hours on LOW (this will vary slightly depending on the size of the cubes of meat and vegetables but don't worry, it's difficult to overcook this!)

BEEF AND GRAVY (CROCK POT)

Steps:

• Heat oil in skillet and brown beef well.
• Add beef, including browned bits and drippings, to crock pot, along with remaining ingredients.
• Cook on high for 3-4 hours, until beef is tender.
• Serve over cooked egg noodles, or white rice.
• Enjoy!

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.

GOOD GRAVY BEEF STEW

Steps:

• Coat meat with flour and brown in oil.
• Drain.
• Add soups.
• Simmer 30 minutes.
• Add vegetables and simmer another hour.

CLASSIC BEEF STEW IN A CROCK POT

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.

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.