Slow Cooked Beef Stew Gravy Recipes

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.

SLOW COOKED BEEF STEW & GRAVY

Steps:

• Assemble all the ingredients except the gravy mix & mushroom soup in a crock pot or roasting pan. Cover with the lid.
• If using a crock pot cook on low for 5 hours (half that time on high). If cooking in the oven bake for 2.5 hours on 325°F.
• During the last hour of cooking stir the brown gravy mix & cream of mushroom soup into the pan. Recover & continue to cook.

EASY BEEF STEW FOR THE SLOW COOKER

Steps:

• Put beef in a slow cooker.
• Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
• Cook on High for 6 hours.

SLOW COOKER BEEF IN MUSHROOM GRAVY

Steps:

• Cut steak into six serving-size pieces; place in a 3-quart slow cooker.
• Add mushrooms and onions to crockpot.
• Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix.
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.

SLOW-COOKER BEEF STEW

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

SLOW-COOKER PRIME RIB ROAST

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

Steps:

• Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
• Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
• Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
• Cook on Low, 8 to 10 hours.
• Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
• Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
• Slice roast and serve alongside vegetables and gravy.