Sherrys Autumn Harvest Stew In Slow Cooker Food

AUTUMN BEEF STEW

Steps:

• Place potatoes, carrots and onions in a 5 quart slow cooker.
• In a large skillet, brown beef in butter.
• Transfer beef to slow cooker with a slotted spoon.
• Stir flour into the pan drippings until blended; cook and stir until browned.
• Gradually add water.
• Bring to a boil and cook and stir for 2 minutes or until thickened.
• Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together.
• Cover and cook on low for 8-9 hours or until vegetables and meat are tender.

SLOW-COOKER BEEF STEW

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

AUTUMN HARVEST STEW

Steps:

• Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.

YUMMY SLOW COOKER BEEF STEW

Steps:

• Place ingredients in the order listed into a large (5-6 quart) slow cooker (crock pot).
• Cover and cook on low for about 8 hours or until done.
• Stir; adjust seasonings, if necessary (salt, etc).
• Eat!

SHERI'S SLOW COOKER BEEF STEW

Steps:

• Place diced potatoes and sliced carrots in a large microwave safe bowl, cover and cook in microwave for six minutes until potatoes are partially cooked.
• Heat oil in a large skillet.
• Place flour in a gallon sized plastic bag and coat meat.
• Brown meat in skillet.
• (Remaining flour in bag will be used as thickener) Put potatoes and meat in crock pot.
• Add remaining ingredients.
• Add flour from bag along with enough to make 1/3 of a cup of flour.
• Stir well and let simmer on low for 4 hours.
• If not to desired thickness you may remove cover and turn to high, stir every so often.
• Or add more flour or some cornstarch dissolved in a little water.

SLOW COOKER FALL HARVEST PORK STEW

Steps:

• Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
• TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
• FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

SHERRY'S AUTUMN HARVEST STEW-IN SLOW COOKER

Steps:

• In a 3-1/2 or 4- quart slow cooker, place sweet potatoes, parsnips, apples and onion on bottom. Add meat. Sprinkle with seasonings and salt & pepper.
• Pour apple cider or juice over all.
• Cover, cook on low setting for 7-8 hrs or on high for 3-1/2-4 hrs.