Tuscan Beef Stew Crock Pot Food

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

SLOW-COOKER ITALIAN-STYLE BEEF STEW

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
• Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.

NORTHERN ITALIAN BEEF STEW

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
• Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
• Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
• Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
• Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

SLOW-COOKER ITALIAN BEEF STEW

Steps:

• Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 10 to 12 hours.
• Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.

TUSCAN BEEF STEW

Steps:

• Mix all ingredients except for the beans in crock pot.
• Cover and cook on LOW 8-9 hours (or on HIGH for 4-5 hours).
• Stir in beans. Turn heat to HIGH and cook 10 minutes.

CROCK POT STEW (BEEF AND SAUSAGE)

Steps:

• In a skillet, warm oil over medium heat, and saute meat until browned and thoroughly cooked.
• Drain off fat and set aside.
• In the crock pot, whisk together the broth and tomato paste.
• Add all remaining ingredients and meat to the crock pot and stir.
• Cover and cook until meat and veggies are tender (6-8 hours on LOW or 3-4 hours on HIGH).
• Stir well before serving.

CROCKPOT ITALIAN BEEF STEW

Steps:

• Place beef pieces in a medium mixing bowl that has a tight-fitting lid. Sprinkle flour, salt, and pepper evenly over the beef. Cover bowl tightly, then flip and shake the bowl a few times to completely coat the beef. If you do not have a bowl with a lid, place these ingredients in a ziplock bag and then flip and shake to coat the beef. Set aside.
• If using a slow cooker with a brown/sauté function: Heat slow cooker and add 1 tablespoon of the oil and the tablespoon of butter. Once hot, add diced onion and carrot. Sauté, stirring occasionally, until vegetables are just softened, about 6 minutes. Stir in garlic and sauté 1 more minute. Remove vegetables to a large plate or a rimmed pan. If you do not have a brown/sauté function on your slow cooker: Complete this step in a large nonstick skillet on the stovetop over medium-high heat.
• If using a slow cooker with a brown/sauté function: Add 2 more tablespoons of the oil to the hot slow cooker, still on the brown/sauté function. Once oil is shimmering hot, add half the beef in an even layer. Once the bottom sides of the beef pieces are very nicely browned (which means, added flavor!), flip them over and brown opposite sides. I use a tongs for flipping. Then remove beef to the plate with sauteéd vegetables. Add remaining 1 tablespoon of oil and let it come to shimmering hot. Then add remaining half of beef in an even layer, and repeat the browning process. Remove beef to the plate with other beef and vegetables. If you do not have a brown/sauté function on your slow cooker: Complete this step in a large nonstick skillet on the stovetop over medium-high heat.
• If using a slow cooker with a brown/sauté function: Turn slow cooker to high heat and add wine, scraping and stirring any remaining bits and juices from bottom of slow cooker. Bring wine to a boil, and then cook for 2 minutes. If you do not have a brown/sauté function on your slow cooker: Complete this step in the same large skillet used to cook the vegetables and beef, scraping and stirring any remaining bits and juices into the wine.
• If using a slow cooker with a brown/sauté function: Add beef and vegetables back to slow cooker. Then add diced tomatoes (do not drain), tomato paste, beef broth, thyme, oregano, bay leaves, carrot coins, and mushrooms. Cover and cook on high for 3 hours. Then taste test to see if stew needs more salt and/or pepper. With the ingredients I use, I usually add an additional 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper at this point. Cover and cook for 1 more hour, to allow the flavors to deepen and the beef to get "fork-tender". If the beef is not ultra tender after 4 hours, let it cook a bit longer until it is. If you do not have a brown/sauté function on your slow cooker: Carefully pour hot wine into slow cooker, and turn slow cooker to high heat. Follow remaining instructions from this Step 5, until beef is fork-tender.
• Discard bay leaves. To serve, ladle hot stew into individual bowls. Garnish with fresh thyme, oregano, and small basil leaves, if desired.

CROCK POT ITALIAN BEEF STEW

Steps:

• Mix the flour and garlic powder together.
• Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
• In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
• Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
• Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
• Enjoy with your favorite Italian bread or even homemade challah!

SLOW-COOKER SICILIAN-STYLE BEEF STEW

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 BEEF STEW

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.

EASY ITALIAN BEEF STEW (CROCK POT)

Steps:

• Trim fat from roast and cut into 1" cubes.
• Layer beef, onions, and peppers in crock pot.
• Pour spaghetti sauce on top.
• Cover and cook on low 9-10 hours.
• Serve over hot cooked pasta.

SLOW COOKER ITALIAN BEEF STEW

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.

SLOW COOKER TUSCAN BEEF STEW

Steps:

• Place beef, carrots, tomatoes and onion in slow cooker.
• Mix Seasoning Mix, water, wine and rosemary until blended.
• Pour over beef and vegetables; toss to coat well. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.
• To serve, place 1 slice of bread in each bowl. Spoon stew over bread.

SLOW COOKER TUSCAN BEEF STEW

Steps:

• Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
• Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.
• * Or on HIGH for 4 to 5 hours.

TUSCAN BEEF STEW WITH POLENTA

Steps:

• For the stew: In heavy, large saucepan over moderately-high heat, heat 3 tablespoons oil until hot, but not smoking. Add the onion, carrot, and celery and saute, stirring occasionally, until light golden brown, about 10 minutes.
• Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.
• Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.
• For the polenta: While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.
• When the beef is tender, use tongs to remove the tomato skins, if desired and the thyme sprigs.
• Turn the polenta out of the bowl, slice, and serve alongside the stew.

EASY SLOW COOKER TUSCAN BEEF STEW

Steps:

• Place the pickling spice in the center of a piece of cheesecloth or coffee filter.
• Tie tightly with a long piece of string.
• Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker.
• Stir in tomatoes and wine.
• Add pickling spice bundle; cover.
• Cook 8 hours on LOW or 4 hours on HIGH.
• Remove pickling spice bundle.
• Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth.
• Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew.
• Cook and stir 2 to 3 minutes or until stew thickens slightly.
• To serve, place 1 slice bread in each bowl. Spoon stew over bread.

TUSCAN BEEF STEW (CROCK POT)

Steps:

• Mix soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic in 3 1/2 quart slow cooker.
• Cover and cook on LOW 8 to 9 hours.
• Stir in beans, Turn heat to HIGH and cook 10 minutes.

EASY SLOW COOKER TUSCAN BEEF STEW

Steps:

• Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.
• Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker. Stir in tomatoes and wine. Add pickling spice bundle; cover.
• Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.
• Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth. Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.

ITALIAN BEEF STEW

Steps:

• In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
• Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
• When ready to serve, add basil and stir.

SLOW COOKER ITALIAN BEEF STEW

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.