SLOW-COOKED FAMILY-FAVORITE BEEF STEW
Nothing says "home cooking" like a bowl of classic, comforting beef stew. Our easy beef stew recipe simmers in the slow cooker all day, so you can come home to a Sunday dinner-worthy meal any night of the week.
Provided by Pillsbury Kitchens
Categories Entree
Time 8h15m
Yield 6
Number Of Ingredients 7
Steps:
- On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
- In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
- Cover; cook on Low heat setting 8 to 10 hours.
- Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.
Nutrition Facts : ServingSize 1 Serving
SLOW COOKER BEEF STEW
This Slow Cooker Beef stew is a delicious, old fashioned beef stew recipe simmered in the slow cooker with tender meat, carrots, potatoes and celery. It's easy to make and so perfectly comforting and cozy for chilly days! Includes gluten-free, Whole30, paleo, low carb and keto options.
Provided by Kelly
Categories Main Course
Time 8h30m
Number Of Ingredients 25
Steps:
- For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and shake until well coated.
- Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)
- In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into a large 6 quart slow cooker.
- Put the uncleaned skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker over the beef.
- Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
- Cook on low for 5 to 7 hours or high for 3 to 4 hours (stir about half way through), until potatoes are tender and meat is cooked through. (Times may vary depending on how hot your slow cooker runs - check and cook longer or shorter if necessary)
- Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
- Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of flour (all purpose, cornstarch, gluten free flour, 2 tsps arrowroot powder or 1-2 tsps xanthan gum) with 3 tablespoons of cool water. 20-30 minutes before serving, stir the slurry into the slow cooker, set to HIGH. Stew should thicken within 20-30 minutes.If it does not thicken, your slow cooker may not be hot enough so you will have to transfer to a large pot and heat on the stove if you want to thicken the stew. However, the stew will thicken up on its own overnight in the fridge even without the cornstarch slurry - the slurry is just a solution for immediate results.
Nutrition Facts : ServingSize 1 serving, Calories 359 kcal, Carbohydrate 32 g, Protein 27 g, Fat 13 g, Fiber 3 g, Sugar 4 g
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.
SLOW COOKER BEEF STEW
Provided by Nancy Fuller
Categories main-dish
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Put 1 cup of the flour in a shallow bowl and season with salt and pepper. Dredge the beef in the seasoned flour and set aside.
- Heat a heavy skillet on medium-high heat, add the bacon and cook until crisp. Set the bacon aside, leaving the drippings behind in the skillet (chop the bacon and reserve for serving). In batches, brown the beef in the skillet, adding olive oil if necessary, about 3 minutes per batch. Transfer each batch to the slow cooker as it browns.
- Add the butter and remaining 3 tablespoons flour to the skillet. Cook 3 minutes, stirring with a whisk. Whisk in the tomato paste. Turn off the heat, pour in the beef broth and whisk to get all the ingredients incorporated with the brown bits from the bottom of the skillet. Add the mixture to the slow cooker.
- Add the beets, carrots, potatoes, Brussels sprouts, red wine, parsley, Worcestershire, allspice, garlic, bay leaves and onions. Set the cooker to low and cook for 8 hours.
- Serve in bowls sprinkled with the reserved bacon.
BEEF STEW
Perfect fall meal. The stew has a very nice aroma while its cooking and hardy taste. My family cleans out the crock pot of this stew in one evening. This recipe can be made in crock pot or on stove. The results are equally as impressive. This serves up great with dinner rolls and a salad for complete meal
Provided by Mainewmn
Categories Stew
Time 8h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in large skillet on stove.
- Brown stew meat, place in crock pot.
- Peal one clove of garlic and add it to the pot.
- Peal and slice carrots,potatoes and onion into the pot.
- Add water, onion soup mix and mix well.
- Cook on high for 5-6 hours.
- Once the meat, and veggies are tender mix in cream of celery soup and 2 tbs of flour.
- Let the sauce thicken for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 219.3, Fat 8.6, SaturatedFat 2.4, Cholesterol 57.5, Sodium 666.3, Carbohydrate 15.8, Fiber 1.8, Sugar 2, Protein 20.3
FAMILY-FAVORITE STEW
Cook this hearty stew on the stove until it's ready for the biscuit that bakes in the oven. It's the easiest stew you'll ever bake!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat.
- In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture.
- Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.
Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1130 mg
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