Cold Weather Slow Cooker Beef Stew Recipes

SLOW-COOKED BEEF STEW

Steps:

• Preheat the oven to 275 degrees.
• In a large mixing bowl combine the beef with all the vegetables.
• Season with the garlic, celery seeds, thyme, salt, and pepper.
• In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
• Add this mixture to the meat and vegetables and stir to blend.
• Transfer the stew to a dutch oven or large casserole.
• Cover lightly and cook 5 hours without peeking or disturbing.
• Makes 6 servings.

COLD WEATHER SLOW COOKER BEEF STEW

Steps:

• Cut beef steak into 1-inch cubes.
• Cut carrots into 1 inch pieces.
• Cut red potatoes into quarters.
• In a large skillet, brown beef on all sides.
• In a 5-quart slow cooker, combine the vegetables and pour tomatoes over top.
• In a small bowl, whisk the flour, tomato paste, and broth until smooth.
• Stir in salt, garlic, and pepper.
• Pour into the slow cooker.
• Top with beef.
• Cover and cook on low for 6-8 hours or until meat is tender.

SLOW COOKER BEEF STEW

Steps:

• In 3-quart slow cooker, combine the first 12 ingredients.
• Cover and cook on low for 7-8 hours or until meat is tender.
• Discard bay leaves.
• In small bowl, combine the cornstarch and water until smooth; stir into stew.
• Add corn and peas.
• Cover and cook on high for 30 minutes or until thickened.

SLOW COOKER BEEF STEW

Steps:

• Brown the meat over medium high heat in the skillet with oil.
• Transfer the meat and juices to the crock pot.
• Add all ingredients (except for the cornstarch) to the crock pot and stir.
• Cook on high for 4 hours.
• Add cornstarch and stir. Cook 1 more hour.
• Serve over rice or egg noodles for a more hearty meal.