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
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
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.
BEST EVER SLOW COOKER BEEF STEW
Best Ever Slow Cooker Beef Stew is the absolute perfect comforting beef stew. A thick and rich sauce filled with hearty and chunky potatoes, carrots, onions, and peas with the most amazing tender melt in your mouth beef!
Provided by Alyssa Rivers
Categories Dinner Main Course Side Dish Soup
Time 8h15m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 573 kcal, Carbohydrate 34 g, Protein 51 g, Fat 27 g, SaturatedFat 12 g, Sodium 808 mg, Fiber 7 g, Sugar 8 g, Cholesterol 156 mg, ServingSize 1 serving
BEST OF ALL: SLOW COOKER BEEF STEW
I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.
Provided by Bobbee Valentine
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 7h45m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g
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
OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE
Steps:
- Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
- Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.
Nutrition Facts : Calories 502 kcal, Carbohydrate 55 g, Cholesterol 112 mg, Fiber 5 g, Protein 45 g, SaturatedFat 4 g, Sodium 505 mg, Sugar 5 g, Fat 12 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g
SLOW COOKER BEEF STEW
Delicious hearty Slow Cooker Beef Stew, a lovely easy dinner idea, all in one pot.
Provided by justslowcooker
Categories Dinners
Time 8h35m
Number Of Ingredients 18
Steps:
- Prepare all of the vegetables and beef and set aside
- Coat the beef in the salt & pepper
- In a frying pan add the olive oil and over a high heat brown the meat in batches until seared and caramelised. Remove from the pan and set aside
- In a 6 litre slow cooker, add the seared meat, the onions, garlic, carrots, potatoes and mushrooms
- Then to this add the rosemary, thyme, paprika, Worcester sauce, tomato paste and pour over the beef stock.
- Stir well then cover and cook on Low for 8 hours or High for 4-5 hours (or 30 minutes in an Instant Pot on the meat/stew function see notes below)
- Once the meat is fall apart tender and the vegetables are cooked through remove half a cup of the liquid and add 2 tablespoons of cornflour or flour to this and mix together well. This thickens the gravy, if you prefer you can omit this step
- Pour the cornflour mixture back into the slow cooker and stir through.
- Add the peas and stir them into the mix for 15 minutes.
- Turn off the slow cooker and allow to sit for 10 minutes before serving.
- Serve in bowls sprinkled with parsley and a side of crusty bread.
- Enjoy!
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-COOKER BEEF STEW
Indulge in comfort food at its most comforting: our Slow-Cooker Beef Stew is made with veggies, red potatoes and chunks of beef chuck roast.
Provided by My Food and Family
Categories Home
Time 8h30m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Toss meat with Dry Rub; place in slow cooker. Add all remaining ingredients except flour and water; stir gently. Cover with lid.
- Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
- Mix flour and water until blended. Add to slow cooker; mix well. Cook, covered, on HIGH 15 min. or until sauce is slightly thickened.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
SLOW-COOKER HOISIN BEEF STEW
With an overnight marinade and all day cooking, this warm and hearty stew is an aromatic welcome after a long day. Serve over hot rice with a side of steamed edamame or sauteed snow peas.
Provided by SusieQusie
Categories Stew
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 9
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 COOKER BEEF STEW RECIPE
A delicious slow cooker beef stew is an absolute classic and one of the easiest dishes to get right.
Provided by Gus
Categories Dinner
Time 8h30m
Number Of Ingredients 18
Steps:
- Combine the flour, salt, and pepper in a bowl
- Coat the cubed beef in the seasoned flour.
- In a frying pan over high heat, add the oil. Once hot, sear the beef. Once browned, place the meat to the side.
- Add the red wine to the frying pan and cook for 1 minute. Transfer the wine and beef to a slow cooker.
- Add the rest of the ingredients to the slow cooker and stir.
- Cook on low 8 hours.
- Season to taste with salt and pepper.
- Serve & Enjoy.
Nutrition Facts : ServingSize 433.0 g, Calories 356.0 kcal, Fat 11.1 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 104 mg, Sodium 778 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 4 g, Protein 39 g
SLOW COOKER BEEF STEW
The weather is finally feeling like fall around here and this girl couldn't be happier. I find myself looking forward to the cooler days.The cooler weather also...
Provided by Pallet and Pantry
Time 8h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place flour, salt, and pepper in a small bowl. Mix until combined.
- Add 2 Tablespoons of the olive oil and butter to a large saute pan.
- Dredge beef chunks in the flour mixture and place them into the saute pan. (Works best to do this in batches). Brown on both sides. Remove and place each batch in the slow cooker.
- When beef is completely done, add the remaining 1 Tablespoon of olive oil to the pan. Add onions and saute for 2 minutes. Add in the garlic. Saute for 30 seconds. Add diced tomatoes and tomato paste. Pour in one cup of the beef broth and deglaze the pan by scraping with a wooden spoon. Allow to simmer while you cut the remaining veggies.
- Place chopped potatoes, celery, and carrots into the slow-cooker with the beef. Pour the contents of the saute pan. Add the remaining beef broth, thyme, rosemary, and bay leaves into the slow-cooker
- Cook on low for 7-8 hours, or until vegetables are tender.
SLOW-COOKER BEEF STEW
This hearty beef stew is full of iron, protein and natural antioxidants. Pop beef shin, red wine and veggies into a slow cooker and leave for four hours
Provided by Janine Ratcliffe
Categories Dinner
Time 4h20m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the slow cooker to high. Toss the beef in the seasoned flour then shake off the excess. Heat 1 tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, making sure not to crowd the pan, on a high heat until browned all over. This will add a lovely deep colour to the final stew. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil.
- Pour the red wine into the frying pan and bubble, scraping the crusty bits from the base. Tip into the slow cooker. Add the onion, carrots, celery, tomato purée, rosemary and beef stock to the slow cooker and stir. Put on the lid and cook for 4 hours, then season. Serve the stew in bowls with mashed potato, broccoli and a sprinkle of parsley, if you like.
Nutrition Facts : Calories 400 calories, Fat 17 grams fat, SaturatedFat 5.5 grams saturated fat, Carbohydrate 12.7 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 3.4 grams fiber, Protein 42.3 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKER BEEF STEW
Ready when you are, this savoury slow cooker beef stew recipe is full of flavour and so easy to make in the crock pot.
Yield 8
Number Of Ingredients 13
Steps:
- Combine vegetables in 4½ qt (4.3 L) slow cooker. Add bay leaves.
- Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.
- Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.
- Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.
- Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. Discard bay leaves before serving.
Nutrition Facts :
SLOW COOKER BEEF STEW
This hearty Slow Cooker beef stew is loaded with tender meat and perfectly seasoned vegetables. Easy comfort food at its finest!
Provided by Geri
Categories Main Course
Time 8h10m
Number Of Ingredients 19
Steps:
- Season beef with salt and pepper to taste. Heat a large nonstick skillet on medium-high. Spritz with cooking spray, then sear beef until nicely browned, about 2-3 minutes. Set aside.
- In a 6-quart slow cooker, whisk together beef broth, tomato paste, Worcestershire sauce, vinegar, mustard, and all of the spices.
- Add beef, potatoes, carrots, onion, and garlic to the slow cooker. Mix with the seasoned broth to coat the veggies and beef. Add in the two bay leaves.
- Cover and cook on low or 7-8 hours, or on high for 3-4 hours--until the beef is tender and almost falling apart.
- In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Slowly stir the mixture into the slow cooker.
- Cover and cook on high for another 10 minutes, or until thickened.
- Turn off slow cooker and mix in peas. Let stand for a minute or two, just until peas thaw. Garnish with parsley, if desired.
Nutrition Facts : Calories 325 kcal, Fat 15 g, SaturatedFat 6 g, Sodium 663 mg, Protein 25 g, Sugar 4 g, Fiber 6 g, Carbohydrate 22 g, ServingSize 1 serving
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
Comfort food at its finest with thick and tender chunks of potatoes, buttery soft potatoes, and mixed vegetables. The broth is rich, deep, and exquisite thanks to a mixture of beef broth, red wine, and a mixture of herbs and spices. IMPRESS your family and friends with this CLASSIC beef stew recipe!
Provided by Averie Sunshine
Categories Slow Cooker
Time 8h15m
Number Of Ingredients 23
Steps:
- Cut the beef into bite-sized pieces, trimming any large pieces of fat hanging from it, but leave any fat that is marbled into the beef alone because it adds flavor to the stew.
- To a large bowl, add the flour, salt, pepper, smoked paprika, and stir to combine.
- Toss the meat in this dry ingredients mixture until it is evenly coated.
- To a large, heavy-bottomed skillet, add the oil, and add some of the beef, and cook over medium-high heat to sear it. Flip intermittently and as needed so that all sides of the beef cubes are evenly seared and browned. Tip - Do not overcrowd the beef or it will steam and not sear, so do your browning in batches. As the meat is done, set it aside into your slow cooker and continue the process until it's all browned and in the slow cooker.
- Add the red wine to your skillet to deglaze the bottom of the pan. Note - It will bubble up vigorously and steam, so use caution when you add it. If you are not using wine, use 1/2 cup of beef broth instead.
- Scape and stir the wine until the meat juices and bits are loosened from the bottom of the pan.
- Add the onion, half the butter (reserve the remaining 2 tablespoons for step 10), and cook for about 5 minutes, or until the onions are becoming translucent; stir frequently.
- Add the onions and cooking liquid to the slow cooker.
- Add the beef broth (start with 7 cups and see how it looks), tomato paste, soy sauce, Worcestershire sauce, garlic, beef bouillon, rosemary, thyme, bay leaves, and stir to combine.
- Add the potatoes, mixed vegetables (they can be unthawed or straight from the freezer), and stir to combine; set aside.
- To a small bowl, add the corn starch, cold water, and stir to combine until a slurry is formed.
- Add the slurry to the slow cooker and whisk it into the ingredients in the slow cooker.
- Cover it with the lid and cook on low for about 8 hours. Although you can cook on high for 4 hours, low and slow is my preference and the meat becomes more tender the longer it cooks.
- 10 minutes before serving, remove the whole sprigs of rosemary and thyme if you used fresh, remove the bay leaves, optionally add a few drops of Kitchen Bouquet (adds a rich brown color and a slight bit of flavor), add the remaining 2 tablespoons of butter, cover again with the lid, allow the butter to melt, and then stir to combine.
- Beef stew is done when the beef is tender and pierces very easily with a fork (has an internal temp of 165F although I don't take the temperature), and the potatoes and vegetables are fork tender. Tip - It's very hard to overcook the beef, but you can overcook the vegetables to the point of mush, although this is not very likely.
- Taste the stew and if necessary, add a bit more salt or pepper, and stir to combine. Note - If you prefer a brothier stew and not quite as thick, in the second half of the cooking process (after about 4 to 6 hours cooking on low heat) add the additional 1 cup of broth (8 cups total rather than 7).
- Optionally serve with freshly grated Parmesan and crusty bread or dinner rolls. Stew will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months.
Nutrition Facts : Calories 637 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fat 34 grams fat, Fiber 4 grams fiber, Protein 53 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 5606 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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SLOW-COOKER CLASSIC BEEF STEW RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Category BeefAuthor SharoncTotal Time 7 hrs 55 mins
- Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a 6-quart slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef.
- Add mushrooms to skillet, and cook, stirring often, until browned, 5 minutes. Transfer to a plate, cover, and refrigerate. Add red onion and carrots to skillet. Cook, stirring occasionally, until red onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, about 4 minutes, stirring and scraping to loosen browned bits from bottom of skillet. Add red wine mixture to slow cooker with beef. Stir in herb bundle, bay leaves, potatoes, and 2 cups stock. Cover and cook on LOW for 7 hours.
- Whisk together flour and remaining 1/2 cup stock in a small bowl; whisk into mixture in slow cooker until incorporated. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Increase slow cooker heat to HIGH, and cook, uncovered, until slightly thickened, about 15 minutes. Turn off slow cooker; remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.
SLOW COOKER BEEF STEW - DINNER AT THE ZOO
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4.9/5 (33)Calories 426 per servingCategory Soup
- Heat the olive oil in a large pan over medium high heat. Season the stew meat generously with salt and pepper.
- Cook the meat in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
- Place the meat in a slow cooker along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme and bay leaf. Add salt and pepper to taste.
SLOW-COOKER BEEF STEW RECIPE - EATINGWELL
From eatingwell.com
Ratings 5Calories 590 per servingCategory Healthy Beef Stew Recipes
- Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.
- Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
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- Combine the onion, celery, carrots, mushrooms, and beef in an electric slow cooker, and add juice mixture. Cover and cook on high for 5 hours or until beef is tender.
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SLOW COOKER BEEF STEW - THE COOKING JAR
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- Pour in red wine and beef broth. Scrape off any browned bits from the pan into the broth. Simmer until broth begins to boil
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Servings 8Total Time 6 hrsCategory MainCalories 345 per serving
- Marinade the beef in 2 Tbs olive oil and 1 Tbs beef bouillon. Refrigerate for at least 2 hours or overnight, preferably. If you don’t have time, you can cook immediately. But meat will be more tender/flavorful the longer it marinades
- When ready to cook, add 1 Tbs olive oil to a large skillet. Set to high until oil is hot. Add the beef to the skillet and sear for about 1 minute on each side. (Leave any remaining juices in the skillet when you remove the beef)
- In the same skillet with the remaining beef juices, add the flour, 1 tsp bouillon, garlic powder, black pepper and minced garlic. Set heat to medium and mix until thick (about 1 minute)
SLOW COOKER BEEF STEW - COOKING CLASSY
From cookingclassy.com
4.9/5 (88)Calories 482 per servingCategory Main Course
- Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste.
- Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet.
- Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.
- Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce, thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.
MOM'S SLOW COOKER BEEF STEW RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (79)Calories 410 per servingCategory Dairy Free, Dinner, Gluten Free, Slow Cooker
- Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
- Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
- Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.
SLOW-COOKER BEEF STEW (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
5/5 (3)Total Time 8 hrs 25 minsCategory Entree / Slow CookerCalories 358 per serving
SLOW-COOKER RECIPE: CLASSIC BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (47)Total Time 8 hrsServings 8-10Calories 520 per serving
SLOW COOKER BEEF STEW - PLAIN CHICKEN
From plainchicken.com
Reviews 6Estimated Reading Time 2 minsServings 6-8
SLOW COOKER BEEF STEW - FOOD NETWORK
From foodnetwork.co.uk
Servings 8Category Main-Course
BEST SLOW COOKER BEEF STEW RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.5/5 Total Time 4 hrs 20 minsServings 8
SLOW-COOKER BEEF STEW - DIABETES FOOD HUB
From diabetesfoodhub.org
5/5 (99)Servings 5Cuisine Comfort FoodCalories 260 per serving
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