Slow Cooker Hearty Beef Stew Food

SLOW-COOKER BEEF STEW

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.

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!

SLOW COOKER HEARTY BEEF STEW

Steps:

• Dry beef with paper towels, then season with salt and pepper.
• Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
• Add half of beef and brown on all sides, about 8 minutes.
• Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
• Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
• Add tomato paste and cook, stirring well, for 2 minutes.
• Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
• Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
• Season with salt and pepper.
• Wrap vegetables in foil packet that will fit in slow cooker.
• Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
• Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
• Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
• Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
• Transfer vegetable packet to plate.
• Carefully open packet (watch for steam) and stir vegetables and juices into stew.
• Add remaining 1 t thyme and peas and let stand until heated through.
• Season with salt and pepper to taste and serve.

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.

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 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.

HEARTY BEEF STEW

Steps:

• Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

SLOW COOKER BEEF STEW

Steps:

• Heat butter in a large pan. Season beef with salt and pepper and then dredge through flour. Add 1/2 beef to pan and brown on all sides. Remove and repeat with remaining beef.
• Stir together tomato paste and beef broth.
• Add the browned beef to slow cooker. Add chopped vegetables, beef broth and tomato paste, Italian seasoning and Worcestershire sauce.
• Set to slow cooker for 6-8 hours and serve

KETO SLOW COOKER BEEF STEW - WHOLE30, PALEO

Steps:

• Heat the slow cooker on the low setting.
• In a large skillet over medium heat, sear the beef in olive oil, browning on both sides. Transfer to slow cooker.
• To the slow cooker, add the beef stock, bacon, tomatoes, bell peppers, mushrooms, celery, carrot, onion, garlic, tomato paste, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and dried oregano.
• Cover and cook on low 6-8 hours.

SLOW COOKER BROTHY BEEF STEW

Steps:

• arrange vegetables in a slow cooker -- top with beef chunks.set aside.
• mix flour, salt, pepper and sprinkle over meat.
• stir well -- add remaining ingredients.
• cover, heat on low setting for 8-10 hours or on high for 4-5 hours --
• remove and discard bay leaf.
• You know I find it easy to convert any favorite stre recipe from stove top to slow cooker -- if it usually simmmers 35-45 minutes.that equals 6-8 hours on low or 3-4 hours on high -- Recipes that cook 1-3 hours will be done in 8-12 hours on low or 4-6 on high.at least that is what I use as a guideline.

SLOW COOKER BEEF STEW

Steps:

• In a bowl, mix together the flour, salt, pepper and paprika.
• Add the cubed chuck roast to the slow cooker. Mix in the flour mixture to fully coat the stew meat.
• Add the remaining ingredients and mix well.
• Cook on low for 10-12 hours or high for 4 to 6 hours.

SLOW-COOKER BEEF STEW

Steps:

• 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.
• Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.

EASY AND HEARTY SLOW COOKER BEEF STEW

Steps:

• Combine beef, potatoes, carrots, and onion in a slow cooker crock.
• Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
• Cook on Low for 6 to 8 hours. Stir before serving.

SLOW COOKER HEARTY BEEF STEW

Steps:

• Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
• Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
• Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
• Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
• *Or on HIGH 5 to 6 hours
• Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.

SLOW COOKER BEEF STEW

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.

BEST SLOW COOKER BEEF STEW RECIPE

Steps:

• Add the potatoes, carrots and onions to the slow cooker.
• Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
• Shake to coat the pieces evenly. (or this can be done in a large bowl)
• Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
• De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
• Add the meat and sauce to the slow cooker.
• Stir.
• Cook on low for 7 to 8 hours.
• Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water.
• Season with additional salt and pepper if desired.