Best Crock Pot Cock N Bull Stew Recipes

Slow Cooker Beef Stew image

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.

Crock Pot

Provided by southern chef in lo

Categories Stew

Time 14h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup steak sauce
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup hot water
2 -3 lbs chicken thighs
1 lb lean stewing beef, cut into 1 1/2 inch cubes
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, pared and sliced thin
1 (16 ounce) can stewed tomatoes
1/4 cup flour

Steps:

Combine steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in the crock pot.
Stir well; add the remaining ingredients except the flour.
Mix carefully.
Cover and cook on low settings for 7-10 hours or on high for 4 hours.
Before serving, remove the chicken and debone it. Return meat to the pot and stir well.
To thicken the gravy, make a smooth paste of flour and a 1/4 cup of juices from the stew.
Stir into crock pot.
Cover and cook on high setting until thickened.

Nutrition Facts : Calories 582.6, Fat 32.4, SaturatedFat 10, Cholesterol 182.8, Sodium 1063.7, Carbohydrate 26.1, Fiber 3.5, Sugar 6.1, Protein 45.2

Classic Crock Pot Beef Stew image

Provided by Nif_H

Categories Stew

Time 21m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup flour
salt and pepper
2 lbs beef stew meat, trimmed if necessary
1 large onion, sliced
1 lb baby carrots
1 stalk celery, cut into 1-inch pieces
1 1/2 lbs white potatoes, peeled and cut into large chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons water
fresh parsley, optional for garnish

Steps:

Mix flour, salt and pepper in slow cooker. Add beef; stir to coat. Add onion, carrots, celery, potatoes, beef broth and Worcestershire sauce. Stir to blend.
Cover; cook on low for 5 1/2 to 7 1/2 hours.
Mix cornstarch with water and stir into stew. Cover; cook 30 minutes or until carrots are cooked and meat is tender.
Top with optional chopped parsley.