KELLY'S SLOW COOKER BEEF, MUSHROOM, AND BARLEY SOUP
I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.
Provided by pecagirl27
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
- Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
- Cook on Low until the soup thickens and the beef is tender, about 6 hours.
- Remove and discard the bay leaves to serve.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 31.7 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 7.2 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 381.1 mg, Sugar 5.7 g
KELLY'S PRESSURE COOKER BEEF STEW
My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just 'meat and potatoes' tasting.
Provided by Kel Kel
Categories Soups, Stews and Chili Recipes Stews Beef
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
- Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
- Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
- Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 65.2 g, Cholesterol 74.9 mg, Fat 15.7 g, Fiber 7.9 g, Protein 33.4 g, SaturatedFat 3.7 g, Sodium 557.3 mg, Sugar 12.7 g
KELLY'S WITCHES STEW
This was created 31 Oct 2005 in preparation for my 12 yr old and her friends spending a great spooky evening at my house. Something warm and filling, and somewhat good for them before treat bags were opened. Enjoy!
Provided by Dirana1
Categories Steak
Time 3h15m
Yield 15-20 serving(s)
Number Of Ingredients 19
Steps:
- Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
- In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
- In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
- Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
- Serve with rolls, crackers and butter.
- Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
- To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.
KELLY'S BEEF STEW
Don't be put off by the ingredient list. This really is an easy dish (particularly for those with crockpots) which you can freely substitute on with whatever you have on hand. (Made all the more tasty if you add 1/2 cup of Bisto gravy granuals along with the Oxo.)
Provided by Kellogs
Categories Stew
Time 3h15m
Yield 4-6 people, 6 serving(s)
Number Of Ingredients 20
Steps:
- Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
- Heat oil in large pan, add meat and a handful of the onions.
- Whilst meat is browning, add lime juice and stir.
- When brown all over (about ten mins) add enough water to cover and stir.
- Bring to boil.
- Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
- Cover and simmer for 1 hr and 30 minutes.
- Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
- Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
- If not to desired thickness add more flour.
- Once thickened, return to heat and add green beans.
- Heat through and serve (good with biscuits!).
Nutrition Facts : Calories 585.5, Fat 25.1, SaturatedFat 9.4, Cholesterol 76.5, Sodium 3226.4, Carbohydrate 61.7, Fiber 8, Sugar 6.4, Protein 28.8
KELLY'S SOUTHWESTERN BEEF STEW
Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!
Provided by Wildflour
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
- Add meat and shake/toss til all is coated.
- In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
- Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
- Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
- Add corn, heat through.
- Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
- *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
- **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.
Nutrition Facts : Calories 449.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 101, Sodium 1151.8, Carbohydrate 40.6, Fiber 6, Sugar 9.7, Protein 35.9
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
BEEF AND GUINNESS STEW
Steps:
- Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.
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- Add the beef stewing cubes to the bowl of flour and stir everything together until all of the beef is well coated. There will be some dry flour in the bottom of the bowl that won’t adhere to the beef. This is totally fine.
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- Sprinkle salt and pepper over meat, then sear beef on all sides in heated non-stick skillet/frying pan over high heat. *Do not cook through (this step is important to seal in the flavor of the beef and helps the hold the meat together).
- Spray a 6 qt slow cooker/crock pot with non-stick cooking spray, then add meat, chopped vegetables and herbs. Stir together.
- Add beef stock, whiskey and Worcestershire sauce together and pour mixture over beef, potatoes, vegetables and herb mixture. .
- Cover, and cook on low setting for 8 hours. ** if you are in a hurry, you can cook on high setting for 4 to 6 hours. *However, the low and slow method is the very best!
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