CROCK POT BEEF VEGETABLE STEW
Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread.
Provided by smoke alarm jr
Categories Stew
Time 9h30m
Yield 10 cups
Number Of Ingredients 15
Steps:
- Toss stew meat with flour and brown in heated oil in a skillet.
- Add the cooked meat and all other ingredients into a 4 Qt crock pot.
- Stir well and cook on low 9-10 hours or on high 5-6 hours.
- Turn crock pot off and enjoy!
- I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
- I also like to add a small can of diced tomatoes at this time.
- YUM!
- Hint--one may substitue 1/2 cup of barley in place of the potato.
CROCK POT ROOT VEGETABLE GROUND BEEF STEW
Got this one from my sister. This is also good made with deer or elk meat. Rutabaga needs to be cut small, because they take longer to cook. All those veggies!!! Has to be good for you!
Provided by MizzNezz
Categories Stew
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place first 5 ingredients in pot.
- Brown ground beef and add to pot.
- Add tomatoes and bouillon mixture.
- Add seasonings.
- Cook on low for 10 hours.
HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)
I love stew in the winter, especially when I come home from work and it's already cooked and pretty much ready to be eaten. Yummy!
Provided by rumpie1
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
- Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
- Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
- Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
- Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
- Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
- Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
- Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
- Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
- Cook on low for approximately 6-8 hours.
- Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
- While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
- When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!
Nutrition Facts : Calories 284.7, Fat 9.4, SaturatedFat 2.9, Cholesterol 48.4, Sodium 849.5, Carbohydrate 29.9, Fiber 5.4, Sugar 7.8, Protein 22
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