Best Bountiful Harvest Stew Crock Pot 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.

BEEF AND CARROT STEW (CROCK POT)

Steps:

• In saucepan melt butter; blend in flour and stir until smooth.
• Stir in tomato sauce and wine; cook and stir until bubbly.
• Transfer to crock pot; stir in beef and remaining ingredients EXCEPT noodles.
• Cover and cook on low 4-6 hours.
• Serve over hot cooked noodles.

HARVEST PORK STEW

Steps:

• Cut cutlets into bite sized pieces.
• Put oil in skillet and heat till hot.
• Coat the meat with the flour, use more if necessary.
• Fry meat till done.
• In the mean time put the vegetable in the crock pot.
• Pour in the 1/2 cup chicken broth.
• Add the meat.
• Add the salt, thyme, and pepper.
• Toss to mix and cover.
• Cook on low for 5 to 6 hours.
• Pour the 1 cup broth into mixing cup.
• Add enough cornstarch to thicken broth to desired consistency.
• Pour over stew and mix well enough to coat with sauce.
• Sprinkle with parsley and serve.
• Adjust seasonings as desired.

SUSAN'S HARVEST STEW

Steps:

• Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
• Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
• In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
• Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
• Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
• Taste & season with salt & pepper.
• Cool; cover & chill overnight.
• Reheat & serve as noted in description (above).

SEAFOOD STEW (CROCK POT)

Steps:

• In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
• Add garlic, oregano, peppercorns and cook stirring for another minute.
• Stir in tomato paste and flour and cook another minute.
• Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
• Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
• Stir in shrimp, clams, peppers, and parsley. Cover and cook on high for 30 minutes.
• Meanwhile in a baggie combine chili powder and cayenne. Add scallops and toss to coat.
• In a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
• Add scallops to crock pot, stirring in well.
• Spoon soup in bowls and serve with hot pepper sauce if desired. I thought this was spicy enough without the Tabasco sauce - but my son added a lot to his serving.

AUTUMN HARVEST STEW

Steps:

• Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.