SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
SLOW-COOKER CHICKEN AND DUMPLINGS
If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it's time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Refrigerated biscuit dough makes for easy dumplings that are then combined with vegetables in the slow cooker for an extra hour and a half. Top this classic, flavorful slow-cooker chicken and dumpling recipe with a hard-boiled egg for an extra boost of protein and flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
- Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
- On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.
Nutrition Facts : Calories 520, Carbohydrate 44 g, Fat 4, Fiber 4 g, Protein 30 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2120 mg
SLOW-COOKED BEEF STEW
My favorite stew recipe, from "Cold Weather Cooking, " by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature.
Provided by Roxygirl in Colorado
Categories Stew
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees.
- In a large mixing bowl combine the beef with all the vegetables.
- Season with the garlic, celery seeds, thyme, salt, and pepper.
- In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
- Add this mixture to the meat and vegetables and stir to blend.
- Transfer the stew to a dutch oven or large casserole.
- Cover lightly and cook 5 hours without peeking or disturbing.
- Makes 6 servings.
Nutrition Facts : Calories 636.4, Fat 22.4, SaturatedFat 8.7, Cholesterol 109.6, Sodium 1269, Carbohydrate 60.2, Fiber 7.7, Sugar 15.8, Protein 45
SLOW COOKER HEARTY BEEF STEW
I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.
Provided by CookingONTheSide
Categories Stew
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dry beef with paper towels, then season with salt and pepper.
- Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
- Add half of beef and brown on all sides, about 8 minutes.
- Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
- Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
- Add tomato paste and cook, stirring well, for 2 minutes.
- Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
- Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
- Season with salt and pepper.
- Wrap vegetables in foil packet that will fit in slow cooker.
- Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
- Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
- Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
- Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
- Transfer vegetable packet to plate.
- Carefully open packet (watch for steam) and stir vegetables and juices into stew.
- Add remaining 1 t thyme and peas and let stand until heated through.
- Season with salt and pepper to taste and serve.
SLOW-COOKER BEEF STROGANOFF
The best Slow-Cooker Beef Stroganoff is the kind that makes prep and cleanup a breeze. Plus, creamy beef stroganoff in the slow cooker is one of those delicious classics that never disappoints, especially with our easy steps. Once you brown the beef strips with onion and garlic in butter, add it to your slow cooker with golden mushroom soup, and fresh mushrooms. Enjoy the tasty aromas when you return, and stir in cream cheese and sour cream before serving over noodles for a dinner that's as easy as it is delicious.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
- In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
- Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
- Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.
Nutrition Facts : Calories 500, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 4 g, TransFat 1 g
COLD WEATHER SLOW COOKER BEEF STEW
Make and share this Cold Weather Slow Cooker Beef Stew recipe from Food.com.
Provided by HokiesMom
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef steak into 1-inch cubes.
- Cut carrots into 1 inch pieces.
- Cut red potatoes into quarters.
- In a large skillet, brown beef on all sides.
- In a 5-quart slow cooker, combine the vegetables and pour tomatoes over top.
- In a small bowl, whisk the flour, tomato paste, and broth until smooth.
- Stir in salt, garlic, and pepper.
- Pour into the slow cooker.
- Top with beef.
- Cover and cook on low for 6-8 hours or until meat is tender.
Nutrition Facts : Calories 435, Fat 15.8, SaturatedFat 6, Cholesterol 92.4, Sodium 630.8, Carbohydrate 36.3, Fiber 6.8, Sugar 11.2, Protein 37.7
SLOW COOKER BEEF STEW
Make and share this Slow Cooker Beef Stew recipe from Food.com.
Provided by CoffeeB
Categories Stew
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine flour, onion powder, salt and pepper in a large plastic bag.
- Shake to mix.
- Add beef to bag and shake to coat.
- Heat olive oil in a skillet and add beef to brown on all sides.
- Place beef in a slow cooker.
- Add tomato juice just until beeef is covered.
- Add onions, celery and bay leaf.
- Cook beef on low until tender, about 4-6 hours.
- Add carrots, potatoes, green beans, bouillon and water.
- Cook 1-2 hours until vegetables are soft.
Nutrition Facts : Calories 499.9, Fat 13.4, SaturatedFat 3.7, Cholesterol 73.5, Sodium 2900.2, Carbohydrate 65.3, Fiber 9.5, Sugar 21.1, Protein 34.7
SLOW COOKED BEEF AND SAUERKRAUT STEW
This is a good belly-warmer for when it's cold. Or, if you're like me, you can eat stews/soups anytime of year. ;)
Provided by Parsley
Categories Stew
Time 7h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place beef cubes, onion, diced potatoes, sliced carrots, sauerkraut and diced tomatoes in the slowcooker; mix around.
- Pour all remaining ingredients over top.
- Cover slowcooker and cook on low for about 7 hours.
- Remove bay leaf, stir well and then serve.
Nutrition Facts : Calories 654.3, Fat 37.5, SaturatedFat 14.6, Cholesterol 148.1, Sodium 1452.6, Carbohydrate 35.9, Fiber 7.5, Sugar 10.1, Protein 43.5
SLOW-COOKED PROVENCAL BEEF STEW
The flavors in a slow-cooked beef stew improve as it sits for a day or two, so it is a perfect make-ahead for a dinner party. Buy nicely marbled meat, such as chuck, for this recipe. Make Ahead Tip: Prepare through Step 8, let cool to room temperature, cover and refrigerate for up to 2 days. Reheat at a gentle simmer on the stovetop for about 30 minutes or in a 350°F oven for 1 1/4 hours before serving. | Equipment: Kitchen string, parchment paper
Provided by JackieOhNo!
Categories Stew
Time 4h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 250°F.
- To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
- To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
- Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
- Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
- Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
- Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
- Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.
Nutrition Facts : Calories 421.7, Fat 13.2, SaturatedFat 4.1, Cholesterol 108.9, Sodium 826.6, Carbohydrate 20.1, Fiber 4.3, Sugar 8.4, Protein 40.7
EMERIL'S SLOW COOKER BEEF STEW
Make and share this Emeril's Slow Cooker Beef Stew recipe from Food.com.
Provided by K. Van Vleck
Categories Stew
Time 8h10m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 19
Steps:
- Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper.
- Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
- Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
- Cover the slow cooker and set the temperature to high. Cook for 1 hour.
- Add the potatoes and carrots and continue to cook the stew for another 7 hours.
- During the last hour of cooking, add the pearl onions and replace the lid.
- Once the stew is cooked, stir in the peas and parsley and serve immediately.
SLOW-COOKER BEEF STEW
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium
SLOW COOKER BEEF STEW
Make and share this Slow Cooker Beef Stew recipe from Food.com.
Provided by Faux Chef Lael
Categories Stew
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pour flour, seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in bag to coat.
- In a skillet (preferably cast iron) sauté coated beef in 1-2 tablespoons olive oil until browned but not fully cooked.
- Add chopped onion to beef to sauté and soften. Transfer meat and onions to slow cooker.
- Mix beef broth with Worcestershire and red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
- Add carrots, celery, potatoes, tomatoes and McCormick stew seasoning to the slow cooker. Stir gently.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. No peeking!
- In the last 30 minutes of cooking, add the corn and peas to the stew. Cover and bring stew back up to a simmer. Once it is hot again, it's ready to serve.
Nutrition Facts : Calories 639.1, Fat 14.9, SaturatedFat 5.2, Cholesterol 145.2, Sodium 663.6, Carbohydrate 64.8, Fiber 10.2, Sugar 10.7, Protein 59.8
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