Best Sheris Slow Cooker Beef Stew Recipes

SLOW COOKER BEEF STEW

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.

BEST OF ALL: SLOW COOKER BEEF STEW

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.

BEEF STEW FOR TWO ( SLOW COOKER )

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.

EASY AND HEARTY SLOW COOKER BEEF STEW

Steps:

• Combine beef, potatoes, carrots, and onion in a slow cooker crock.
• Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
• Cook on Low for 6 to 8 hours. Stir before serving.

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.

EMERIL'S SLOW COOKER BEEF STEW

Steps:

• Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper.
• Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
• Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
• Cover the slow cooker and set the temperature to high. Cook for 1 hour.
• Add the potatoes and carrots and continue to cook the stew for another 7 hours.
• During the last hour of cooking, add the pearl onions and replace the lid.
• Once the stew is cooked, stir in the peas and parsley and serve immediately.