Best Slow Cooker Essentials Beef Paprika Stew Recipes

BEST OF ALL: SLOW COOKER BEEF STEW

Best of All: Slow Cooker Beef Stew image

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Provided by Bobbee Valentine

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 7h45m

Yield 10

Number Of Ingredients 16

Ingredients

⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2 bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

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.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

SLOW COOKER BEEF PAPRIKASH

Slow Cooker Beef Paprikash image

The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!

Provided by Food Network Kitchen

Categories main-dish

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 medium onion, sliced
2 pounds cubed beef stew meat (about 1- to 1 1/2-inch pieces)
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 red bell peppers, stemmed, seeded and coarsely chopped
2 cloves garlic, minced
1/2 cup low-sodium beef broth
2 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds, crushed
1/2 cup sour cream
1/4 cup freshly chopped dill and/or parsley
Hot boiled egg noodles or potatoes, for serving

Steps:

Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

SLOW COOKER ESSENTIALS: BEEF PAPRIKA STEW

Slow Cooker Essentials: Beef Paprika Stew image

This is similar to a Goulash, but with enough changes that I did not feel comfortable calling it by that name. It is Easy/Peasy to assemble, then toss it into your slow cooker and let it do its thing. It is an excellent Autumn/Cold Weather stew, and as of this writing, those days are about to come upon us. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef

Number Of Ingredients 29

Ingredients

PLAN/PURCHASE
STAGE I
3 pound(s) chuck roast, boneless, trimmed, and cut into 1/2-inch (1.2cm) cubes
1 medium yellow onion, thinly sliced
3 tablespoon(s) apple cider vinegar
STAGE II
2 tablespoon(s) flour, all-purpose variety
1 cup(s) beef stock, not broth
1 cup(s) beer, lite variety
14 ounce(s) diced tomatoes, 1 can, with juice
8 ounce(s) tomato sauce, 1 can
DRY INGREDIENTS
3 tablespoon(s) paprika, more on this later
1 teaspoon(s) lemon pepper spice
1 teaspoon(s) ground cumin
1 teaspoon(s) fennel seeds, ground
1 pinch(es) cayenne pepper, or to taste
salt, kosher variety, to taste
white pepper, freshly ground, to taste
THE VEGGIES
2 - 3 medium carrots, peeled and cut into bite-sized pieces
4 - 5 small red or golden potatoes, quartered (peeling optional)
1/4 cup(s) peas, frozen variety is fine
3 clove(s) garlic, minced
ADDITIONAL ITEMS (FOR SERVING)
hot sauce, i prefer frank's
sour cream
crusty bread
some frosty cold ones

Steps:

PREP/PREPARE
When cutting the carrots, at the thicker end I cut them into rounds about 1/2 inch (1.2cm) thick, and then slice into halfmoons. As the carrot tapers towards the end, I just leave them as rounds. Not only does that give some visual variety to the dish, but it also keeps the pieces bitesize.
THE PAPRIKA There are a lot of different types of paprika on the market but there is one you want to avoid, and that is the smoked variety. I did try it and it overpowered the dish. For this recipe, I wound up using 1/2 hot and 1/2 sweet... brilliant.
Gather your ingredients (mise en place).
STAGE I
Cut up the beef, thinly slice the onions, then place them into the bowl of your slow cooker and mix in the apple cider vinegar. Toss with the dry spices and let sit for about 20 minutes.
STAGE II
Add all the Stage II ingredients and mix to combine.
Be sure to whisk the flour into the beef stock before adding.
Set the slow cooker to low and cook for about 3.5 hours.
While the stew is cooking, prep the veggies. After the allotted time, open the slow cooker and mix in the veggies.
Seal and continue to cook, until the potatoes and carrots are cooked, and the meat tender, about an additional 2 - 2.5 hours.
PLATE/PRESENT
Serve over rice, or egg noodles. Enjoy.
Keep the faith, and keep cooking.