Old Fashioned Beef Stew For Your Crock Pot Food

OLD FASHIONED SLOW COOKER BEEF STEW

Steps:

• Place the flour and beef into a large zip lock bag and shake to coat the beef.
• Heat the olive oil in a non stick frying pan and brown the beef in the oil on all sides.
• While the beef is browning, cut your vegetables and add them to the slow cooker.
• Place the beef on top of the vegetables, add the bay leaf and fresh and dried herbs.
• Pour over the stock and diced tomatoes. Cover and cook on low for 10 hours.
• 39 minutes before the stew is done, stir in the frozen peas, add a tablespoon of cornstarch some water and stir into the gravy and cover and continue cooking for the last 30 minutes.
• Stir well and serve with some flaky biscuits to sop up the delicious gravy.

OLD FASHIONED BEEF STEW FOR YOUR CROCK POT

Steps:

• Place flour in a plastic bag.
• Add meat cubes, a few at a time, shaking to coat.
• In a large saucepan or Dutch oven brown meat, half at a time, in hot oil.
• Drain off fat.
• In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat.
• Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf.
• Pour over meat and vegetables in crock pot.
• Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender.
• Discard bay leaf.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

OLD FASHIONED BEEF STEW

Steps:

• Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
• Add onion and celery and continue to brown for a few minutes, stirring often.
• Add garlic and cook for 1 more minute stirring constantly.
• Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
• Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
• Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
• Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
• THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
• MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
• NOTE: Do not let anyone eat the bay leaves! They can be removed 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.

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

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

BEST OF ALL: SLOW COOKER BEEF STEW

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE

Steps:

• Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
• Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.

OLD FASHIONED BEEF STEW FOR CROCKPOT

Steps:

• In large skillet, heat oil over medium high heat until hot. Add beef; cook 4 to 6 minutes or until browned.
• In 3 1/2 or 4 qt Crock-Pot, combine browned beef and all remaining ingredients. Mix well.
• Cover; cook on low setting for 9 to 10 hours or until beef and vegetables are tender.

SLOW-COOKER OLD-FASHIONED BEEF STEW

Steps:

• In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
• Cover; cook on Low heat setting 9 to 10 hours.

OLD FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess.
• In a large kettle, heat 2 tbsp oil over medium-high heat.
• Add beef and saute until browned about 6 minutes.
• Remove and transfer on a plate.
• In the same kettle, add 2 tbsp oil and add onion and mushrooms.
• Saute for for 6 minutes.
• Add garlic and saute for 1 minutes.
• Pour off fat.
• Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
• Bring to a boil.
• Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
• Add carrots, potatoes, and green beans.
• Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
• In a small bowl, mix cornstarch and cold water.
• Stir in stew.
• Bring to a boil for 1 minute.
• Sprinkle with parsley and serve.

OLD FASHIONED BEEF STEW

Steps:

• In a slow cooker, combine the stew meat, boiling water, lemon juice, Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground pepper, paprika and allspice. Add the potatoes, carrots and corn.
• Cook on HIGH for 2 hours.
• Switch the slow cooker to LOW and cook for another 3 1/2 hours. Remove bay leaves before serving.