Slow Cooker Beef Round Stew Food

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 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.

BEST OF ALL: SLOW COOKER BEEF STEW

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

SLOW-COOKER BEEF STEW

Steps:

• To marinate the beef, place the cubes in a large glass or stainless-steel bowl. Add the wine, carrot, celery and onion. Cover and refrigerate for at least 2 hours or overnight.
• Line both a baking sheet and a large plate with paper towels. With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid.
• To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.
• Season the beef with salt and pepper. Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done. Set aside.
• Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes. Sprinkle the flour over the vegetables and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.
• Transfer the vegetables and beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste and garlic and stir to combine. Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours. (Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef. Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours.)
• Remove and discard the bouquet garni. Add the mushrooms and continue to cook until tender, about 30 minutes. Stir in the reserved bacon. Taste and adjust the seasoning with salt and pepper. Serve piping hot with noodles, potatoes or rice. Or, better yet, cool, refrigerate and reheat to serve the next day.

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.

WW PROVENCAL BEEF SLOW COOKER STEW

Steps:

• Place a beef in a 5 quart slow cooker. Coat a 12 inch nonstick skillet with cooking spray. Add onions, mushrooms, and garlic. Saute over medium high heat 5 minutes, stirring occasionally.
• Place half of beans in a slow cooker. Place remaining beans in a blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.
• Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme if desired.

SLOW-COOKER HOISIN BEEF STEW

Steps:

• The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
• Add the beef, onions, carrots and celery. Toss to coat well.
• Cover and refrigerate overnight.
• In the morning, transfer meat mixture into the slow cooker.
• Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).

SLOW COOK BEEF STEW

Steps:

• In a large skillet, brown beef on all sides. In a 5-qt. slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top. , In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. , Cover and cook on low for 6-8 hours or until meat is tender.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

SLOW COOKER BOTTOM ROUND BEEF ROAST

Steps:

• Place beef roast in slow cooker.
• Season with garlic and peppercorn.
• Add onions, carrots, and potatoes.
• Pour Worcestershire sauce and BBQ sauce on top.
• Cook on low for 8 hours.

SLOW COOKER BEEF STEW

Steps:

• Heat 1 TBSP oil in a nonstick skillet over medium heat until the oil is shimmering. Add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes).
• Stir in the chicken broth, scraping up any browned in bits.
• Pour the onion mixture into the slow cooker. Stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
• In a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 TBSP oil, and 1 tsp thyme. Season with salt & pepper.
• Wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag).
• Set the vegetable packet in the slow cooker on top of the meat mixture.
• Cover and cook on low for 9-11 hours (or high for 5-7 hours).
• Transfer the veggie packet to a plate.
• Let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary. Remove & discard the bay leaves.
• Carefully open the veggie packet, watching for steam. Stir the veggies and any of their juices into the meat mixture.
• Stir in the peas and 1 tsp thyme. Let stand about 5 minutes for the peas to heat through.
• Season with salt & pepper to taste and serve.

BEST EVER SLOW COOKER BEEF STEW

Steps:

• Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker. Add carrots, potatoes, onion, and garlic.
• Add the beef broth, tomato sauce, worcestershire, italian seasoning, and salt and pepper. Cook on low for 8-10 hours and high for 6-8 until beef and veggies are tender.
• An hour before serving, take out 1 cup of the beef stew and whisk with 1/4 cup flour. Stir into the stew along with the frozen peas.
• Let the stew thicken and then serve with fresh chopped parsley on top.

COLD WEATHER SLOW COOKER BEEF STEW

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.

CLASSIC SLOW COOKER BEEF STEW

Steps:

• Cut beef into medium size chunks trimming and discarding any large fat caps.
• Sear in oil until golden brown, repeating in batches to not overcrowd the pan. Deglaze pan drippings with stock and add it to the slow cooker with the beef.
• Pour in beef stock, beef bouillon roux, and soy sauce.
• Slice onion and carrots. Roughly cube potatoes. Add to the pot.
• Add bay leaves, salt, pepper, and parsley.
• Cover with lid. Cook on LOW 8-9 HOURS (highly recommended) or on HIGH 4 hours.
• Dice celery and add to the stew the last hour if cooking on high or the last two hours if cooking on low.
• Stir in Lipton Beefy Onion Soup Mix powder if using. See notes on adjusting cornstarch amount if using the soup powder as it contains a thickener. Make a slurry stirring cold water into cornstarch. Stir in the pot.
• Turn to high and cook 30 minutes.

SLOW COOKER BEEF ROUND STEW

Steps:

• Place the flour in a shallow bowl, and mix with salt and black pepper. Sprinkle beef with more salt and black pepper. Press the beef cubes into the seasoned flour, and tap off the excess flour.
• Heat the vegetable oil in a large skillet over medium heat, and cook the beef cubes until browned on all sides, working in batches. Place the browned beef into a slow cooker. Place the mushrooms, onion, and carrot in the skillet with the last batch of meat; place in the slow cooker. Pour about 1 cup of beef broth into the skillet, and stir to dissolve any brown bits left in the bottom of the skillet. Pour into the slow cooker.
• In a saucepan over medium heat, whisk the remaining beef broth with the dry gravy mix until smooth. Bring the gravy to a boil, reduce heat to medium low, and simmer until thickened, about 2 minutes. Stir the gravy into the stew. Mix in the potato, frozen peas, corn, lima beans, and green beans. If you prefer a thicker gravy, mix in the cream of mushroom soup.
• Place the lid on the cooker, set to low heat, and cook until the beef is very tender, about 4 hours. You can cook the stew up to 8 hours if necessary.