Slow Cooker Hamburger Stew Food

SLOW COOKER HAMBURGER STEW

Steps:

• Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots. Dice the onion and mince the garlic. Add the potatoes, carrots, onion, garlic, rosemary, thyme, and pepper to a slow cooker (4 quarts or larger).
• Brown the ground beef in a skillet, then drain off the excess fat. Add the browned and drained beef to the slow cooker along with the can of stewed tomatoes (with juices). Finally, add the beef broth, Worcestershire sauce, and soy sauce to the slow cooker.
• Give the contents of the slow cooker a brief stir to make sure everything is evenly combined (the broth may not fully cover the other ingredients). Place the lid on the slow cooker and cook on high for four hours, or low for eight hours.
• After cooking on high for four hours or low for eight hours, remove the lid and stir the stew. Use the back of a spoon to slightly mash some of the potatoes, which will help thicken the stew.
• Add the frozen peas (no need to thaw) and stir to combine into the stew. Taste the stew and add extra salt if needed (I did not add any, this will depend on the salt content of your beef broth). Serve hot with bread for dipping!

SLOW COOKER HAMBURGER STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until almost browned and crumbly, about 5 minutes.
• Transfer browned beef into the bottom of a slow cooker. Stir in corn and condensed soup. Add water, diced tomatoes with chiles, potatoes, carrots, onion, bell pepper, chili powder, cumin, salt, and pepper; stir to combine.
• Cover and cook until bubbly and vegetables are tender, about 8 hours on Low, or 4 hours on High.

SLOW-COOKER SUNDAY STEW

Steps:

• In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet.
• Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside.
• Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top.
• Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. Cover and cook on low for 6 hours.
• Serve with Buttery Lemon Parsley Noodles and garnish with about 1 teaspoon of parsley per portion.
• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

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.

FAVORITE HAMBURGER STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

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.

CROCK POT GROUND BEEF STEW

Steps:

• In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
• In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
• Stir in the cooked beef.
• Cover and cook on high for 4 to 5 hours.
• Stir in tomato soup and tomato paste.
• Cover and cook for 1 hour longer or until heated through.

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.

HEARTY CROCK-POT BEEF STEW RECIPE BY TASTY

Steps:

• Turn on slow cooker to the high setting
• Place stewing meat into the slow cooker along with ⅔ of the baby carrots and the sliced celery.
• Put one half of the onion aside. Dice the remaining half and add to the Crock-Pot. Add the potatoes.
• In a large bowl, mix 3 cups of V8 juice and the seasoning packet. Pour the liquid into the slow cooker.
• With a large cooking spoon, gently stir the stew until evenly mixed.
• Cook on high for 2.5 hours or until potatoes and carrots are soft
• Serve and enjoy!

HAMBURGER BARLEY STEW (CROCK POT)

Steps:

• Dissolve the bouillon in the water.
• Combine all ingredients in the slow cooker.
• Cover and cook on low for 9-10 hours or high for 4.5-5 hours.