Old Fashioned Beef Stew For Your Crock Pot Recipes

OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE

Old-Fashioned Slow Cooker Beef Stew Recipe image

This is an old-fashioned slow cooker beef stew recipe with a variety of vegetables. The stew is seasoned with herbs and spices, along with garlic and onions.

Provided by Diana Rattray

Categories Entree Dinner

Time 21m

Yield 8

Number Of Ingredients 18

Ingredients

3/4 cup all-purpose flour
1 1/2 teaspoons paprika (divided)
1 teaspoon garlic powder
2 pounds stew beef (lean chuck)
2 tablespoons vegetable oil
1 large onion (cut into chunks)
1 clove garlic (minced)
2 cups beef stock (unsalted or low sodium)
1 teaspoon salt (or to taste)
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 bay leaves (medium-sized)
6 carrots (cut into 1/2-inch pieces)
6 medium potatoes (cut into 1/2-inch pieces)
1/3 cup cold water
3 tablespoons flour

Steps:

Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.

Nutrition Facts : Calories 502 kcal, Carbohydrate 55 g, Cholesterol 112 mg, Fiber 5 g, Protein 45 g, SaturatedFat 4 g, Sodium 505 mg, Sugar 5 g, Fat 12 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

SLOW-COOKER OLD-FASHIONED BEEF STEW

Slow-Cooker Old-Fashioned Beef Stew image

Just because you're short on time doesn't mean dinner won't be anything less that fabulous tonight. Take just 20 minutes to prep the ingredients in the morning, and you can come home to a slow cooker beef stew that tastes like you've been working in the kitchen all day.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 1/2 lb beef stew meat, cut into bite-size pieces if needed
4 medium carrots, cut into 1/2-inch slices (2 cups)
3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1 large onion, cut into 1-inch pieces (1 1/2 cups)
1 medium stalk celery, cut into 1-inch pieces (1 cup)
3 cups vegetable juice
3 tablespoons quick-cooking tapioca
1 tablespoon beef bouillon granules
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Steps:

In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
Cover; cook on Low heat setting 9 to 10 hours.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g, TransFat 1/2 g

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

The original recipe comes from my Pressured Cook cookbook, however I've made modifications. It can be prepared in a pressure cooker, crock pot or on the stove top. The key is to use good quality beef and cook until it is 'meltingly' tender. Also don't take any shortcuts. . . follow the directions and brown the meat properly, it really does intensify the flavor. If you are planning to freeze a portion of this stew, cook only the amount of potatoes you need for immediate use, they don't freeze well. Passive work time is calculated using a pressure cooker. Additional time needed for crock pot or stove top preparation. UPDATE: Recently made in the crock-pot and instead of putting the potatoes and carrots in with the meat, I tossed them with about a tablespoon of olive oil and sprinkled with thyme and wrapped in aluminum foil; placed on top of the meat in the crock-pot. About an hour before serving, stirred the veggies into the stew.

Provided by Galley Wench

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 tablespoons vegetable oil
1 1/2 lbs beef, cut into 1 inch pieces well trimmed
2 tablespoons flour
1/2 teaspoon salt
fresh ground pepper
2 garlic cloves, crushed
1 large onion, cut into wedges
3 tablespoons tomato paste
1/3 cup dry red wine (optional)
2 cups beef or 2 cups vegetable broth
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon dried thyme leaves (to taste)
5 large potatoes, peeled and cut into 1 1/2 inch chunks
4 large carrots, peeled and cut into 2 inch chunks
2 stalks celery, sliced

Steps:

To flour mix in salt and pepper.
Dredge beef cubes in flour mixture.
In large pan add oil and brown beef.
Remove beef to pressure cooker (or crock pot).
Add additional oil if required and saute onions for 1 minute.
Stir in tomato paste and broth to deglaze pan.
Add the wine (if using) and cook another 30 seconds.
Add Worcestershire sauce, bay leaves and pour over beef.
Pressure Cooker:.
Lock the lid in place. Over high heat, bring to high pressure.
Reduce heat just enough to maintain high pressure and cook for 30 minutes.
Allow the pressure to come down naturally (about 15 minutes).
Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
Stir in garlic, thyme, potatoes, celery and place carrots on the top.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
Quick-release the pressure.
If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
Crock pot:.
Place beef, liquids and remaining ingredients in the crock pot.
Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
Serve with fresh biscuits!

Nutrition Facts : Calories 2402, Fat 208.4, SaturatedFat 84.5, Cholesterol 280.4, Sodium 596.3, Carbohydrate 98.2, Fiber 13.8, Sugar 10.9, Protein 34.8

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