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
CROCK POT STEW (BEEF AND SAUSAGE)
A very hearty, delicious stew. A meat lover's dream and a great combination of vegetables too. Originally posted with a chicken variation that can now be found as it's own recipe: Recipe #266654
Provided by littleturtle
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 16
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.
SAUSAGE AND CABBAGE STEW (CROCK POT)
Wanted a substantial and healthy dinner for a cold night. Also wanted something where my hands were free to do bread and other cooking. Here is a different kind of stew recipe, little savory, little sweet. Enjoy it with a crusty bread and salad for a rounded meal.
Provided by Chef1MOM-Connie
Categories Stew
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- put all in crock pot, with meat on top.
- cook on low for 7 hours or high 3 1/2 hours.
- add more water if you need it or to make a soup.
SLOW-ROASTED BEEF POT ROAST WITH ITALIAN SAUSAGE
The pan juices from this pizza-inspired pot roast just might be the best part of the dish. Maybe oven roasted (covered) for 2 1/2 - 3 hours at 325 degrees. With adaptations from Bruce Aidell's, "The Great Meat Cookbook". Note: I added to the recipe garlic in the sauce and inserted into the roast. With a small pointed knife, stuff roast prior to cooking with slivers of garlic. Also, instead of fennel and oregano, I subbed 1 tablespoon dried Italian seasoning plus 1 tablespoon sugar.
Provided by gailanng
Categories Roast Beef
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pat beef dry. Season on all sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Brown beef (or pork) in the oil until well browned on both sides, 10-12 minutes total. Transfer meat to the slow cooker.
- Add sausage and onion to skillet. Cook, breaking up sausage with a spoon, until browned, about 10 minutes. Drain off excess fat. Stir in tomatoes, peppers, wine, chilies, mushrooms, oregano and fennel. Pour over beef in slow cooker. Cook on low until beef is fork-tender, about 8 hours. (You can use the high setting for 4 hours, but the beef won't be quite as tender). (If working in advance, the cooked dish can be refrigerate covered up to 2 days. Skim off solidified fat; reheat gently in a large saucepan on low heat.).
- Carefully remove roast to a serving platter; tent with foil. Skim off fat from pan juices. Taste and season with salt, if necessary. Serve roast thinly sliced over the pasta. Top beef slices and pasta with tomato mixture. Garnish with parsley sprigs.
Nutrition Facts : Calories 500.1, Fat 28.9, SaturatedFat 10.4, Cholesterol 151.7, Sodium 920.2, Carbohydrate 7, Fiber 0.8, Sugar 2.4, Protein 49.6
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