Best Slow Cooker Beef Stew With Yuca Recipes

SLOW-COOKER BEEF STEW

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.

SHORT RIB STEW WITH YUCA (VACA ATOLADA)

Steps:

• In a large bowl, toss the short ribs with salt and pepper. Add the flour and toss until every piece is coated.
• Heat 2 tablespoons of olive oil in a large Dutch oven, over medium high heat, until shimmering. Working in batches, brown the short ribs on all sides, about 2 minutes per side. Remove to a plate and set aside.
• Add the remaining olive oil, if needed. Add the onion and garlic and saute until softened and starting to brown, about 5 minutes.
• Add the chopped tomatoes and cook until softened, 2-3 minutes.
• Pour the wine and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Cook until reduced by half, about 3 minutes.
• Add the beef broth, tomato paste and bay leaves. Bring to a boil. Once boiling, return the short ribs and any accumulated juices to the pot.
• Reduce the heat to low, cover and simmer for 2 hours or until the beef is tender. If any fat raises to the surface, skim it off the top with a spoon.
• Once the beef is tender, stir in the prepared yuca. Cover and continue simmering until the yuca is very soft and the short ribs are falling-apart tender, about 30-40 minutes.
• If necessary, remove beef and yuca to a plate, and boil the sauce for up to 10 minutes to reduce to desired consistency. Taste for seasoning and adjust salt and pepper as needed.
• Return everything to the pot, discard the bay leaves, and stir to combine. Garnish with chopped parsley and serve or refrigerate (once cool) for the flavors to mend.

SLOW-COOKER BEEF STEW

Steps:

• To marinate the beef, place the cubes in a large glass or stainless-steel bowl. Add the wine, carrot, celery and onion. Cover and refrigerate for at least 2 hours or overnight.
• Line both a baking sheet and a large plate with paper towels. With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid.
• To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.
• Season the beef with salt and pepper. Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done. Set aside.
• Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes. Sprinkle the flour over the vegetables and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.
• Transfer the vegetables and beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste and garlic and stir to combine. Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours. (Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef. Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours.)
• Remove and discard the bouquet garni. Add the mushrooms and continue to cook until tender, about 30 minutes. Stir in the reserved bacon. Taste and adjust the seasoning with salt and pepper. Serve piping hot with noodles, potatoes or rice. Or, better yet, cool, refrigerate and reheat to serve the next day.

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.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.