Healthier Slow Cooker Beef Stew I Food

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.

HEALTHIER SLOW COOKER BEEF STEW I

Steps:

• Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
• Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.

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.

SLOW COOKER HEARTY BEEF STEW

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.

SLOW COOKER BEEF STEW

Steps:

• Brown the meat over medium high heat in the skillet with oil.
• Transfer the meat and juices to the crock pot.
• Add all ingredients (except for the cornstarch) to the crock pot and stir.
• Cook on high for 4 hours.
• Add cornstarch and stir. Cook 1 more hour.
• Serve over rice or egg noodles for a more hearty meal.

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.