No Fail Crock Pot Beef Stew Food

SMALL CROCK POT BEEF STEW

Steps:

• Start by trimming about 1 1/2 to 2 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to the crock pot but keep any liquid in the pan.
• While browning meat, peel 2 carrots and cut into 1/2 inch thick medallions. Scrub 1/2 pound of red or Yukon gold potatoes and cut them into chunks. Other potatoes could be used but if using russet potatoes, peel also.
• Dice 1 medium onion. Crush or mince 2 cloves of garlic. Add onion, 3 oz. of tomato paste, and 1/4 tsp salt into the hot pan. Cook until onions are soft and lightly browned. Add the garlic for the last minute.
• When the onion is ready, add 1 cup of beef broth to the pan and scrape any brown bits from the bottom of the pan.
• Add all ingredients except the peas in the crock pot, stir well. Cook on low for 8 hours or high for 4 hours. Add the frozen peas for the last hour of cooking.

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.

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.

NO FAIL CROCK POT BEEF STEW

Steps:

• Layer vegetables in the crock pot as listed above, then add beef.
• Mix the soups and water together and pour over all.
• Put crock pot on low.
• Cook all night and the next evening your beef stew will be ready.
• Be sure and check in the morning to see if a little water needs to be added.

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.

CROCK-POT BEEF STEW

Steps:

• Place meat in crock pot.
• Mix flour, salt, pepper and pour over meat.
• Stir to coat meat with flour.
• Add remaining ingredients and stir to mix well.
• Cover and cook on low for 10-12 hours or high for 4-6 hours.
• Stir stew thoroughly before serving.

NEVER FAIL, NEVER WATCH BEEF STEW (CROCK POT)

Steps:

• Place oil in pan to heat, while dredging beef in flour.
• Lightly brown the beef on all sides.
• Place all ingredients in crock pot in exact order: potatoes, carrots, beef, onion, salt¸ and pepper, tomatoes or juice, and water.
• Never stir it until it is DONE.
• Cover and cook on high for 4 hours, or on low if you will be gone 8-9 hours.

FAMILY CROCK POT BEEF STEW

Steps:

• Put all ingredients in Crock-Pot in order listed. Stir just enough to mix spices. Cover and set to Low for 8-10 hours or High 5-6 hours.
• Note: If you like your beef stew thicker 1/2 hour prior to serving mix 1 tablespoons of cornstarch with water and add to beef stew.

AMAZING CROCK POT BEEF STEW

Steps:

• Place meat in crock pot.
• Combine flour, salt and pepper.
• Sprinkle over meat and stir to coat meat with flour.
• Mix beef stew seasoning with water and pour over meat.
• Add remaining ingredients and stir to mix well.
• Cover and cook on low for about 10 hours.
• Stir thoroughly before serving.

HEARTY CROCK POT BEEF STEW

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.

SLOW-COOKER BEEF STEW

Steps:

• Working in 2 batches, combine the beef and flour in a resealable plastic bag; seal and shake until the beef is completely coated with flour. Set aside.
• Heat the 2 tablespoons oil in a large skillet over medium-high heat (see Cook's Note). Working in batches and adding more oil as necessary, add the beef in a single layer and cook, turning occasionally, until the beef is nicely brown on all sides, about 4 minutes. Transfer the beef to a 6-quart slow cooker.
• Add the stock and red wine to the skillet and bring to a boil, scraping up the browned bits with a wooden spoon, and continue to boil until slightly reduced, about 1 minute. Transfer the liquid to the slow cooker. Add the remaining ingredients and stir to combine. Cook on low for 6 to 8 hours or high for 4 to 6 hours. The beef and vegetables should be tender.