Pioneer Woman Crock Pot Beef Stew Food

SUNDAY NIGHT STEW

Steps:

• Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
• Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
• Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
• After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
• When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
• Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
• Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
• Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

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.

SLOW-COOKER SUNDAY STEW

Steps:

• In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet.
• Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside.
• Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top.
• Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. Cover and cook on low for 6 hours.
• Serve with Buttery Lemon Parsley Noodles and garnish with about 1 teaspoon of parsley per portion.
• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

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.

PIONEER WOMAN'S BEEF STEW

Steps:

• Heat the oil and butter in a Dutch oven and brown the beef.
• Once the beef is browned, remove it and set it aside.
• Add the garlic and onions and cook them until they are soft but not browned, about 3 minutes.
• Stir in the beer (I use a non-alcoholic beer), beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and pepper.
• Next, bring the beef back to a simmer, cover it, and cook it on low heat until the beef is very tender, about 1 1/2 to 2 hours.
• You can add more broth as needed if the liquid level drops too low.
• Add the carrots, parsnips, and turnips, and continue simmering the stew for 30 minutes, or until the vegetables are tender.
• Remove 1 cup of the cooking liquid and stir it into the flour.
• Stir the flour mixture into the stew.
• Let the stew simmer for 10 minutes or until thickened.
• At this point, the beef should be very tender; however, if it is tough, continue cooking it.
• Stir in the parsley just before serving.
• You can serve the beef stew with toast or with your favorite side dishes.