Slow Cooker Bbq Beef Stew Food

SLOW-COOKER BBQ BEEF STEW

Steps:

• Cut meat into smaller 1-1/2-inch pieces if necessary. Heat oil in large nonstick skillet on medium-high heat. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring occasionally.
• Place carrots, onions and potatoes in slow cooker sprayed with cooking spray; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.
• Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
• Stir in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.

SLOW COOKER BBQ BEEF STEW

Steps:

• In a nonstick skillet, heat the oil and brown the meat in batches.
• As the meat browns transfer to a 5 quart slow cooker.
• Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules.
• Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours.
• Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce; cover and cook an additional 30 minutes or until heated through.

BBQ BEEF STEW

Steps:

• Place meat and vegetables in slow cooker; top with bay leaves. Mix broth, barbecue sauce, 1 Tbsp. soy sauce and crushed pepper until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Use slotted spoon to transfer meat and vegetables from slow cooker to bowl; cover to keep warm. Pour liquid from slow cooker through strainer into medium saucepan; discard strained ingredients. Skim and discard any fat from surface of strained liquid. Return meat and vegetables to slow cooker.
• Bring liquid in saucepan to boil. Mix cornstarch and remaining soy sauce until blended. Add to ingredients in saucepan; whisk until blended. Cook and stir 2 min. or until slightly thickened. Add to ingredients in slow cooker; stir. Cover. Cook on HIGH 20 min. or until heated through.

SLOW-COOKER BARBECUE BEEF

Steps:

• Whisk 1/2 cup water, the hoisin sauce, honey, ketchup, soy sauce and sambal oelek in a medium bowl. Season the beef all over with the Chinese five-spice powder, salt and pepper. Combine the carrots and turnip in a 6- to 8-quart slow cooker. Add the beef and top with the hoisin mixture; turn to coat. Cover and cook on low until the beef is very tender, 7 1/2 hours.
• Remove the vegetables to a bowl using a slotted spoon. Shred the beef with two forks; stir in the sauce to coat. Serve the beef with the vegetables and rice; top with scallions.

SLOW COOKER BEEF STEW

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-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

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.

SLOW COOKER BARBEQUE

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

SLOW COOKER BBQ BEEF

Steps:

• Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce.
• Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
• Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
• Add bottle of BBQ sauce.
• Cover and cook on high for another 45-60 minutes.
• Serve over split buns with a pasta salad.

SLOW COOKER BARBECUE BEEF

Steps:

• Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender., Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls.