Lumberjack Stew Crock Pot Recipes

LUMBERJACK STEW

Steps:

• Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour. , Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes. , Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.

HEALTHY CROCK POT BEEF STEW

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.

LUMBERJACK STEW (CROCK POT)

Steps:

• Slice sausage into about 1 inch slices and saute with the diced onion until onion is soft, but not cooked through.
• Place everything in 2 quart CrockPot, stir gently to mix, and cook on low 6-8 hours.
• Note: Once everything is mixed, you can place the pot in the fridge over night, and just put it on to cook in the morning.

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.

LUMBERJACK STEW

Steps:

• In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ) add pork,salt,pepper, sugar, and paprika.
• Mixing until meat is well coated.
• Over medium high heat,brown pork in oil in a large dutch oven.
• Add garlic, and cook for 5 minutes.
• Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
• Cover and simmer for 1 hour.
• Add the carrots and onions, cover and simmer for 40 minutes.
• Then add beans , cover and simmer for 10 minutes.
• Mix together cornstarch and cold water, stir until smooth, add to stew.
• Bring to a boil,and stir for 2 minutes.
• Remove bay leaf.