Slow Cooker Beef With Root Vegetables Food

SLOW COOKER BEEF AND VEGGIES

Slow Cooker Beef and Veggies image

Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!

Provided by SunnyDaysNora

Categories Main Dish Recipes Roast Recipes

Time 8h45m

Yield 10

Number Of Ingredients 16

Ingredients

1 (4 pound) beef chuck roast
6 medium potatoes, peeled and halved
6 each carrots, peeled and halved
½ large onion, cut into chunks
1 (1.25 ounce) envelope dry onion soup mix
¼ cup cooking sherry
2 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
2 teaspoons beef bouillon
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried rosemary
6 cups water to cover
2 tablespoons butter
2 tablespoons flour

Steps:

Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g

SLOW-COOKER BEEF AND BEER STEW WITH ROOT VEGETABLES

Slow-Cooker Beef and Beer Stew with Root Vegetables image

What could be more warming than a tender, savory beef stew? The beer adds a deep, rich and complex flavor that pairs well with the sweetness of seasonal root vegetables.

Time 4h25m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 pounds boneless beef stew meat, such as chuck or bottom round, cut into 1 1/2-inch cubes
3/4 teaspoon coarse sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 tablespoon canola oil
1 yellow onion. chopped
4 cloves garlic, chopped
2 bay leaves
1 (12.0-ounce) bottle brown ale- or lager-style beer
2 tablespoons tomato paste
4 parsnips, cut into 1 1/2-inch chunks
4 carrots, cut into 1 1/2-inch chunks

Steps:

Sprinkle beef with salt and pepper.
Heat oil in a large, heavy skillet over medium-high heat.
Working in two batches, brown beef on all sides, 5 to 6 minutes per batch.
With a slotted spoon, transfer beef to a slow cooker.
Return skillet to medium heat and add onion and garlic.
Cook, stirring frequently, until softened, about 5 minutes.
Stir in tomato paste and cook, stirring, for 1 minute.
Add beer and scrape bottom of the skillet to loosen any browned bits.
Pour mixture into the slow cooker.
Add parsnips, carrots and bay leaves to the slow cooker.
Cover and cook until beef is very tender, about 4 hours on high or 8 hours on low. Discard bay leaves and serve.

Nutrition Facts : Calories 300 calories, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 430 milligrams, Carbohydrate 19 grams, Protein 35 grams

SLOW-COOKER BRAISED STEAKS WITH ROOT VEGETABLES

Slow-Cooker Braised Steaks with Root Vegetables image

Provided by Cullys Kitchen

Number Of Ingredients 13

Ingredients

1 large onion (finely chopped)
1 tablespoon tomato paste
2 garlic cloves (crushed and minced)
1 teaspoon canola oil
¼ teaspoon dried thyme
¾ cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons instant tapioca
salt and pepper
4 chuck steaks ( about 6 ounces each ¾ to 1 inch thick - I cut large steaks into 4 serving size pieces)
12 ounces potatoes (skin on cut into 1-inch cubes)
4 medium carrots (cut into 1-inch pieces - if large cut them in half lengthwise.
4 parsnips (peeled cut lengthwise and cut into 1-inch pieces

Steps:

Place onion, tomato paste, garlic, thyme, and oil in a microwave safe bowl. Microwave for about 5 minutes stirring occasionally or until onions have softened; place in the bottom of the slow cooker. Stir in the beef broth, Worcestershire sauce, and tapioca.
Season the steaks generously with salt and pepper and place them into the slow cooker kind of working them into the sauce.
Loosely tie the vegetables into a cheesecloth bundle and place them on top of the steaks.
Cook for 8 - 9 hours on low or 5 - 6 hours on high or until steak and vegetables are tender. Transfer vegetables to a large bowl and serve steak, sauce, and vegetables together.

CLASSIC BEEF STEW WITH ROOT VEGETABLES

Classic Beef Stew with Root Vegetables image

A simple, classic beef stew with root vegetables, full of flavour and served up family style.

Provided by Aimee

Categories Main Dishes

Time 4h30m

Number Of Ingredients 17

Ingredients

2 lbs beef stew meat
1/3 cup all-purpose flour
fine sea salt
black pepper (freshly ground)
3 Tablespoons olive oil
3 teaspoons salted butter
3 cups beef stock (divided)
1/3 cup red wine (or beer (optional))
6 French shallots (peeled and halved)
2 small onions (peeled, cut into 8)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon, dried)
1/2 teaspoon dried rosemary (crumbled)
2 cloves garlic (minced)
1 lb rutabaga (peeled and cut in 1-inch cubes)
3 medium carrots (peeled and cut into coins)
1 teaspoon Dijon mustard
1 Tablespoon Worcestershire sauce

Steps:

Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.
Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.
Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.
Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.
Serve with crusty bread and butter or a mountain of mashed potatoes.

Nutrition Facts : Calories 307 kcal, Carbohydrate 17 g, Protein 29 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 340 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

POT ROAST WITH ROASTED ROOT VEGETABLES

Pot Roast with Roasted Root Vegetables image

Provided by Sandra Lee

Categories main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

Steps:

For Pot Roast:
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
For Roasted Root Vegetables:
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

BEEF AND WINTER VEGETABLE STEW SLOW COOKED

Beef and Winter Vegetable Stew Slow Cooked image

Provided by Steve Albert

Categories Main Course

Number Of Ingredients 12

Ingredients

1½ pounds stewing beef cut into 1 or 1½ inch cubes (use chuck roast or sirloin tip-try grass fed beef)
2-3 carrots peeled and cut into 2- or 3-inch lengths (or use baby carrots)
1 or 2 yellow sweet onions peeled and cut into quarters or coarse chopped (or use 4 or 5 small white onions or 4 or 5 medium leeks-white part plus 1 inch of green)
1 turnip cubed
2-3 parsnips, peeled and cut into 2- to 3-inch lengths
Optional vegetables, choose from: 2 ribs celery, sliced; 1 cup mushrooms, sliced, quartered or halved depending on size; 6-8 small new potatoes, unpeeled halved or whole depending on size; ½ cup sundried tomatoes (add the last 10 minutes of cooking)
Stock: 4 cups beef stock + ¼ cup Burgundy wine OR combine 1 cup beef stock + 1 cup water + 2 cups dark beer or brown ale
3 teaspoons mixed herbs (use three of these: oregano, marjoram, thyme, or dried basil-if you use sprigs tie stems with kitchen twine)
1 bay leaf
Optional: 3-4 cloves garlic, peeled and coarsely chopped
Salt and freshly ground pepper to taste
⅓ cup or so fresh Italian flat-leaf parsley chopped-as a garnish or add to slow cooker last 10 minutes of cooking and stir in

Steps:

In large slow cooker arrange prepared vegetables.
Place beef cubes atop vegetables (season beef a day ahead if you like; you can also brown beef in skillet over medium heat in a couple of teaspoons of oil before adding cubes to slow cooker, about 2 minutes to brown all sides).
In medium bowl, gently combine stock with herbs.
Pour stock evenly over meat and vegetables and add bay leaf.
Cook on high for 4 to 6 hours or on low for 8 to 10 hours; cook until vegetables are tender and meat is cooked through but not overdone.
Serve in warmed bowls or on warmed plate; serve over rice or noodles, alongside mashed potatoes, or with side of steamed new potatoes and asparagus.