Slow Cooker Beef Stew Ii Recipes

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SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

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

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

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

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

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

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

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 RECIPE BY TASTY



Slow Cooker Beef Stew Recipe by Tasty image

Here's what you need: chuck roast, all-purpose flour, salt, pepper, olive oil, red onion, celery stalk, carrot, garlic, can of plum tomatoes, red wine, bay leaf, fresh parsley, chopped fresh sage

Provided by Hitomi Aihara

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

3 lb chuck roast
⅓ cup all-purpose flour
1 ½ tablespoons salt, divided
½ tablespoon pepper
1 tablespoon olive oil
1 cup red onion, diced
1 celery stalk, diced
1 carrot, diced
3 cloves garlic, minced
28 oz can of plum tomatoes
2 cups red wine
1 bay leaf
1 tablespoon fresh parsley, chopped, plus more for serving
1 tablespoon chopped fresh sage

Steps:

  • In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
  • Heat oil in large skillet. Sear the meat on all sides until golden brown.
  • Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours.
  • Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 55 grams, Sugar 4 grams

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

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

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

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

BEST OF ALL: SLOW COOKER BEEF STEW



Best of All: Slow Cooker Beef Stew image

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Provided by Bobbee Valentine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 7h45m

Yield 10

Number Of Ingredients 16

⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2 bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

Steps:

  • Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
  • Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
  • Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
  • Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
  • Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

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

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

BEEF STEW FOR TWO ( SLOW COOKER )



Beef Stew for Two ( Slow Cooker ) image

I wanted to make stew, but I didn't want to make a lot so this recipe came out of the darkest corners of my brain. And by the way, this recipe is just enough for two hearty bowlfuls. If you want to double this, go right ahead. Please feel free to adjust the seasonings to your own taste. Submitted to "ZAAR" on December 30th, 2008.

Provided by Chef shapeweaver

Categories     Stew

Time 6h15m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 lb beef stew meat, cut into 1 inch chunks
1 1/2 cups potatoes, peeled and diced, cut into 1 inch pieces
3/4 cup carrot, diced
1 1/2 cups beef broth
1/2 teaspoon Worcestershire sauce
1 bay leaf

Steps:

  • Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
  • Add beef stew chunks, coating well.
  • Place coated meat into a 2 quart slow cooker.
  • Top meat with potatoes and carrots.
  • Mix together beef broth and worcestershire sauce, and pour over potatoes.
  • Top with bay leaf, and cover.
  • Cook on low for 6 hours.
  • After cooking remove bay leaf and stir so meat and veggies are combined.
  • Serve with your favorite crusty bread.

SLOW-COOKER BEEF STEW



Slow-cooker beef stew image

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 13

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

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.

Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium

BEER BEEF STEW II



Beer Beef Stew II image

Traditional beef stew with a twist of beer, chili sauce, and brown sugar.

Provided by LAMOR27

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h30m

Yield 12

Number Of Ingredients 13

2 tablespoons vegetable oil
3 ½ pounds beef stew meat, cut into 1 1/2 inch pieces
1 cup all-purpose flour
2 large potatoes, chopped
1 cup chopped carrots
¾ cup chopped celery
¾ cup chopped onion
3 cloves garlic, chopped
1 tablespoon dried basil
1 tablespoon dried thyme
1 cup chili sauce
1 cup beer
¼ cup brown sugar

Steps:

  • Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
  • Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
  • In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
  • Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 32.4 g, Cholesterol 73 mg, Fat 20.5 g, Fiber 2.8 g, Protein 24.9 g, SaturatedFat 7.5 g, Sodium 376.4 mg, Sugar 8.5 g

SLOW COOKER BEEF STEW IV



Slow Cooker Beef Stew IV image

Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.

Provided by IAMROSIE

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 7h15m

Yield 12

Number Of Ingredients 15

3 pounds cubed beef stew meat
¼ cup all-purpose flour
½ teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
¼ cup red wine
¼ cup warm water
2 tablespoons all-purpose flour

Steps:

  • Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
  • Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
  • In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
  • Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 25.7 g, Cholesterol 106.2 mg, Fat 27.5 g, Fiber 2.2 g, Protein 33.5 g, SaturatedFat 10.6 g, Sodium 409.6 mg, Sugar 3.4 g

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