SLOW COOKER BEEF STEW
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
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.
CROCKPOT BOUNTIFUL BEEF STEW
Best Beef Stew Crock Pot Recipe we've ever had. This is an easy crock pot recipe for a flavorful beef stew. Fresh ingredients and delicious beef flavor.
Provided by All She Cooks
Categories Soup
Time 8h
Number Of Ingredients 7
Steps:
- First, I marinated the beef stew meat in half a can of Coca-Cola for about 2 hours in the refrigerator. The acidity of the Coca-Cola works as a tenderizer.
- Drain the liquid from the meat and add the meat to the crock pot. Next, add 1 pkg. dry onion soup mix, frozen stew veggies, celery and onion.
- To this, add 4 cups of water and stir. Cook on high for 4 hours or low for 6-8 hours.
Nutrition Facts : Calories 171 kcal, Carbohydrate 3 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 98 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SLOW-COOKER BEEF STEW
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
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 HARVEST PORK STEW
With a few minutes of prep, you can come home to a warm and hearty meat-and-potatoes dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 10
Steps:
- In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.
- Cover; cook on Low heat setting 8 to 9 hours.
- About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.
Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g
HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat bacon grease in a large pot over medium heat.
- Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
SUSAN'S HARVEST STEW
Make this the day before you need it and re-heat right before serving time. Thanks to Susan Branch ("Autumn") for this wonderful recipe. On the day of serving, prepare your "serving bowl" by baking a hollowed out pumpkin (remove seeds & stringy gunk, scrape as dry as possible); rub outside with veg oil and roast for 20 minutes; fill with hot stew, set lid slightly cocked, and serve! COOKING TIME does NOT include overnight sitting.
Provided by Debber
Categories Stew
Time 2h35m
Yield 1 big pot, 8-10 serving(s)
Number Of Ingredients 20
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).
Nutrition Facts : Calories 1543.8, Fat 128.6, SaturatedFat 51.5, Cholesterol 168.6, Sodium 533.7, Carbohydrate 69, Fiber 7, Sugar 14, Protein 24.3
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