BEEF AND WINTER VEGETABLE STEW SLOW COOKED
Steps:
- In large slow cooker arrange prepared vegetables.
- Place beef cubes atop vegetables (season beef a day ahead if you like; you can also brown beef in skillet over medium heat in a couple of teaspoons of oil before adding cubes to slow cooker, about 2 minutes to brown all sides).
- In medium bowl, gently combine stock with herbs.
- Pour stock evenly over meat and vegetables and add bay leaf.
- Cook on high for 4 to 6 hours or on low for 8 to 10 hours; cook until vegetables are tender and meat is cooked through but not overdone.
- Serve in warmed bowls or on warmed plate; serve over rice or noodles, alongside mashed potatoes, or with side of steamed new potatoes and asparagus.
HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)
I love stew in the winter, especially when I come home from work and it's already cooked and pretty much ready to be eaten. Yummy!
Provided by rumpie1
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
- Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
- Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
- Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
- Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
- Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
- Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
- Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
- Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
- Cook on low for approximately 6-8 hours.
- Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
- While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
- When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!
Nutrition Facts : Calories 284.7, Fat 9.4, SaturatedFat 2.9, Cholesterol 48.4, Sodium 849.5, Carbohydrate 29.9, Fiber 5.4, Sugar 7.8, Protein 22
CROCK POT BEEF VEGETABLE STEW
Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread.
Provided by smoke alarm jr
Categories Stew
Time 9h30m
Yield 10 cups
Number Of Ingredients 15
Steps:
- Toss stew meat with flour and brown in heated oil in a skillet.
- Add the cooked meat and all other ingredients into a 4 Qt crock pot.
- Stir well and cook on low 9-10 hours or on high 5-6 hours.
- Turn crock pot off and enjoy!
- I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
- I also like to add a small can of diced tomatoes at this time.
- YUM!
- Hint--one may substitue 1/2 cup of barley in place of the potato.
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.
HEARTY BEEF VEGETABLE STEW
This is a great slow-cooker recipe for beef stew. I've tried many slow-cooker recipes and they always turned out a little "odd", until I tried this one. This tastes wonderful, is healthy for you and the beef is very tender. Perfect recipe for fall and winter. I might try adding some frozen peas in this next time. Comes from Light&Tasty.
Provided by Karamia
Categories Stew
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
- Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
- Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
- Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
- Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.
Nutrition Facts : Calories 358.1, Fat 9.1, SaturatedFat 3.3, Cholesterol 74.8, Sodium 552.7, Carbohydrate 43.9, Fiber 6, Sugar 11.8, Protein 29
SLOW COOKER/CROCK POT HEARTY BEEF STEW
Make and share this Slow Cooker/Crock Pot Hearty Beef Stew recipe from Food.com.
Provided by -------
Categories Stew
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim all fat from meat.
- Put all ingredients in slow-cooker.
- Mix thoroughly.
- Cover & cook on low 10-12 hours or oh high 4-5 hours.
- Serve hot.
Nutrition Facts : Calories 510.3, Fat 10.9, SaturatedFat 4.5, Cholesterol 145.2, Sodium 441.3, Carbohydrate 53.8, Fiber 5.7, Sugar 34.4, Protein 52.5
SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
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.
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
CROCK POT HEARTY BEAN & VEGETABLE STEW
Make and share this Crock Pot Hearty Bean & Vegetable Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse beans and then soak overnight in water.
- Drain beans and place in crock pot.
- Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
- Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
- The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
- Cook on high for 2 hours.
- Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour on low.
- For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Nutrition Facts : Calories 261.7, Fat 0.7, SaturatedFat 0.1, Sodium 1605.3, Carbohydrate 56.8, Fiber 4.2, Sugar 9.6, Protein 7.8
HEARTY WINTER STEW
Hearty winter stew is slow-cooked on the stove but I think it will also work in a crockpot on low increasing the cooking time to at least 8-10 hours. This hearty soup is delicious is hearty whole wheat bread or popovers. Recipe source: Bon Appetit (October 1987)
Provided by ellie_
Categories Stew
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken, beef and bones in a 12-quart pot, adding enough water to cover and bring to a boil.
- Reduce heat, cover and simmer until meat is tender (2 1/2- 3 hours).
- Remove chicken and beef. Let cool and cut meat and chicken off bones, discarding skin and bones.
- Strain stock. (can be prepared one day ahead to this point), cover and refrigerate in two containers (beef and chicken in one and stock in another. Degrease stock before continuing).
- Degrease stock and bring to a boil in dutch oven.
- Cut chicken and beef into small (1/2 inch) pieces and add to stock.
- Add vegetables (potatoes- tomatoes) to pan.
- Reduce heat, simmer stirring occassionally for 6-7 hours (or turn into a crockpot on low for 8-10 hours).
- Season with salt, pepper, and pepper sauce.
- Garnish with cilantro or parsley, if desired.
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