TEXAS STEW
I love to experiment with many different types of recipes. But as a mother of young children, I rely on family-friendly ones more and more. Everyone enjoys this stew. -Kim Balstad, Lewisville, Texas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low until heated through, 6-8 hours.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 710mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.
HEALTHY CROCK POT BEEF STEW
The BEST old-fashioned crockpot beef stew recipe ever with rich red wine gravy, tender potatoes, carrots, and other healthy ingredients.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 6h15m
Number Of Ingredients 19
Steps:
- Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
- Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
- Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
- While the meat browns, dice the yellow onion and celery. Mince the garlic.
- When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
- Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
- Increase the pan heat to medium-high heat and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
- Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.
- Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender. Remove the bay leaf and thyme stems and stir in the peas. If you'd like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, garnish with fresh parsley.
Nutrition Facts : ServingSize 1 (of 8), about 1 3/4 cups, Calories 463 kcal, Carbohydrate 27 g, Protein 33 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 98 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 14 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 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
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
TEXAS COWBOY STEW
Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
Provided by Glenda Beall
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
- Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g
CROCK POT TEXAS STEW
Make and share this Crock Pot Texas Stew recipe from Food.com.
Provided by Chris from Kansas
Categories Stew
Time 6h5m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.
- Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.
- Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.
- Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.
Nutrition Facts : Calories 70.2, Fat 0.4, SaturatedFat 0.1, Sodium 599.8, Carbohydrate 14.9, Fiber 1.9, Sugar 2.1, Protein 3.5
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