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
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
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 SICILIAN-STYLE BEEF STEW
For the best flavor, season the meat with salt and pepper the night before and store, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
- Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.
SLOW COOKER ITALIAN BEEF STEW
Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.
Provided by Christine Foley Wanner
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
- Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
- Cook on Low until beef and vegetables are tender, 4 to 6 hours.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 26.8 g, Cholesterol 74 mg, Fat 18.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 178.4 mg, Sugar 4.3 g
SLOW COOKER BEEF STEW
Slow cooker beef stew
Provided by Heather
Categories Main Course
Time 6h15m
Number Of Ingredients 12
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
Nutrition Facts : Calories 370 kcal, Carbohydrate 14 g, Protein 44 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 124 mg, Sodium 1197 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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 ITALIAN BEEF STEW
This delicious Slow Cooker Italian Beef Stew is everything you want in a hearty, comforting meal with huge depth of flavor. It is a deliciously slow simmered dish that's wonderful for weekend family dinners or dinner parties with friends. Everyone is sure to love its incredibly rich flavor.
Provided by Lora
Categories Dinner
Number Of Ingredients 16
Steps:
- MEAT AND VEGGIES
- Heat the oil in a large and deep skillet (I used a large cast iron skilleover medium-high heat. When the oil is heated up, place the beef into the hot pan. Brown beef until all sides have a nice sear on them (do not stir too much as the beef will not sear properly). Add in the onions, carrots and celery (do not stir too much, or the beef will not brown properly). Toss in the dried herbs, if using.
- Pour the red wine into the pan, scratching the browned bits off the bottom. Add the salt and pepper. Cook until thickened, about 1 minute. Add the tomato sauce. Bring to a boil. Check the seasoning and add more salt and pepper, if needed. Remove to a 5-6 quart slow cooker.
- SLOW COOKER
- Carefully transfer to a 5-6 quart slow cooker. Add the tomato sauce on top of the meat and veggies. Add in the bay leaves and rosemary sprig. Stir it all gently together to make sure the sauce goes to the bottom of the meat and veggies.
- COOK
- Cook the stew on LOW for 8 hours or on HIGH for 4 hours. Adjust seasoning as needed. Either finish cooking with the lid open (if you want a thicker stew)or keep lid closed if you want it soupier. Before serving, discard the bay leaves and rosemary sprig.
SLOW COOKER BEEF STEW I
This easy, comforting beef stew is cooked in a slow cooker with potatoes in a hearty broth. Garlic, Worcestershire sauce, and paprika add flair!
Time 12h20m
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.
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SLOW COOKER SICILIAN BEEF STEW | YEPRECIPES.COM
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5/5 (19)Category Soups-StewsCuisine ItalianTotal Time 8 hrs 30 mins
- Heat the oil in a dutch oven or large saute pan over medium-high heat. Pat the beef pieces dry with paper towels and season generously with salt & pepper. When the oil is hot sear the beef pieces (in batches, don't overcrowd the pan) until well browned on all sides, about 6 minutes total per batch. Transfer the seared beef to a 5 quart slow cooker and set aside.
- Keep the pan over medium-high heat, add the shallots and garlic and cook while stirring until fragrant, about 1 minute. Add the red wine and cook, while scraping the bottom of the pan to release and stuck on bits, until most of the wine has evaporated, about 4 minutes.
- Take the pan off the heat and stir in the tomatoes, red pepper flakes, fennel, and rosemary. Pour the tomato mixture into the slow cooker over the beef. Cover the slow cooker and cook on LOW for 8 hours or until beef is tender.
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- Heat oil in an oven ready casserole pot and brown the beef in batches. You might need to add a bit more oil or deglaze the pot between batches. Remove the beef and set aside.
GIADA’S SLOW-COOKER CROCKPOT BEEF STEW - TODAY.COM
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3.6/5 Category Brunch,Entrées
- 1. Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, rosemary and thyme and cook about 2 minutes until it the onions are tender.
- 3. Add the beef to the pan and cook, turning occasionally until the beef is browned and golden around the edges, about 5 minutes.
- 4. Add the wine and use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan.
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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.
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Servings 6Total Time 1 hrEstimated Reading Time 5 mins
- INSTANT POT/Pressure Cooker INSTRUCTIONS: Turn the Instant Pot to the saute function. Drizzle in some avocado or canola oil. Toss the beef with 2 tbsp. of flour just to lightly coat it. Be sure to add a nice coating of salt and pepper as well. The pot must be hot before adding the beef. You will do this in batches so don't crowd things.
- When the beef is just browned, not cooked through, put it aside on a plate. Toss in the carrots, onions, celery, and garlic. Saute them for about 2 minutes. Add a light coating of salt and pepper.
- Now you can add the oregano, basil, fire roasted tomatoes and beef broth. Add the meat back to the pot and put the lid on in the sealing position. Press the Meat/Stew button (if using the Instant Pot) as the stew will cook on high pressure (or MANUAL depending on your model) for 35 minutes. The Meat/Stew button on the Instant Pot is pre-programmed for this type of meal.
- When the stew is finished cooking, quick release the pressure. Stir it all up and add the corn starch / water mixture. Turn the Instant Pot back to saute and allow the gravy to thicken.
SLOW COOKER ITALIAN BEEF STEW - THE LIFE JOLIE
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Cuisine Cold Weather, Italian, Slow CookerCategory DinnerServings 4-6Total Time 8 hrs 15 mins
- Add your carrots, onions, garlic and mushrooms to the pan with the Pancetta and season with a little salt and pepper to taste. Saute for around 7 minutes until the veggies have softened, stirring periodically.
- While those are cooking, lay out your stew beef. Pat it dry and season it lightly with salt and pepper.
EASY SLOW COOKER ITALIAN BEEF RECIPE - SHUGARY SWEETS
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