Beef Shank Stew A La Crock Pot Recipes

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.

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.

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 SHANK STEW

Steps:

• Gather all the spices together and put them into a plastic bag or container. Add the flour and mix well.
• Dredge the meat in the flour mixture and add to a heated and oiled skillet.
• Sear all sides of the pieces of meat and remove them after they've got some color. (2-3 minutes). Transfer the beef to the slow cooker.
• Add about 1 cup of beef broth to the skillet to lift the fond. Stir, and then add the liquid to the slow cooker.
• Add the remaining seasoning mix that you dredged the beef shanks in.
• Add the rest of the vegetables except for the potatoes.
• Add the beef broth.
• Cook over low heat for 4 hours. After four hours is up, add the potatoes to the stew, give it a stir and continue cooking for another 3-4 hours.
• When the potatoes are tender, the stew is ready. Remove the bay leaves and serve with buttered bread.

BEEF SHANK STEW A LA CROCK POT

Steps:

• During hot weather move the crock pot into the shade on the patio.
• No need to work the AC more than necessary.
• In a mixing bowl combine Ale and Tomato Paste, whisk'til well mixed.
• Whisk in the Wondra, Salt, Red chilies, Pepper, and Garlic.
• Mix well.
• Pour into crock pot.
• Set heat on low.
• Stir in Onions, Celery, Potatoes, mushrooms, and Carrots.
• Work Beef Shanks down under the surface of the broth.
• Cover, cook on low for 9 hours,'til beef is tender.
• Stir a bit of Lemon zest and juice into each bowl before serving.
• This goes well with hot, buttered, corn sticks (My recipe#74650) and several cold beers.
• May be eaten while alone but not recommended.
• It's much better with company.