Autumn Slow Cooked Beef Stew Recipes

AUTUMN BEEF STEW

Autumn Beef Stew image

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds beef stew meat, cut into 1-inch cubes
1/3 cup butter
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

AUTUMN SLOW-COOKED BEEF STEW

Autumn Slow-Cooked Beef Stew image

If any dish could taste like a holiday, it's this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. -Amy Dodson, Durango, Colorado

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

2 pounds boneless beef chuck roast, cubed
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups dry red wine or reduced-sodium beef broth
1 cup reduced-sodium beef broth
4 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
2-1/2 pounds small red potatoes (about 20)
4 medium carrots, cut into 1-inch pieces
1 large onion, halved and sliced
2 medium pears, quartered
1 cup walnut halves
1 cup dried apricots
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker., In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until meat is tender; skim fat., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high until sauce is thickened, 20-30 minutes.

Nutrition Facts : Calories 522 calories, Fat 23g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 394mg sodium, Carbohydrate 51g carbohydrate (17g sugars, Fiber 8g fiber), Protein 29g protein.

SLOW COOKER AUTUMN BEEF STEW

Slow Cooker Autumn Beef Stew image

Busy week? The slow cooker to the rescue. I have so many recipes to make dinner with the slow cooker, but this one is nice enough for Shabbat dinner. READ MORE

Provided by Recipe By Jamie Geller

Categories Mains

Yield 4

Number Of Ingredients 13

Ingredients

2 small carrots, peeled and cut into 1-inch cubes
1 large parsnip, peeled and cut into 1-inch cubes
1 turnip, peeled and cut into 1-inch cubes
1 cup butternut squash, peeled and cubed
1 pound cubed beef chuck
1 (28-ounce) can whole, peeled tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon ground cumin
Haddar Kosher Salt
freshly ground Gefen Black Pepper
Matar Stratus

Steps:

Mix together carrots, parsnip, turnip, and butternut squash in the bottom of a slow cooker. Top with cubed beef and tomatoes.
In a small bowl, combine garlic powder, onion powder, mustard powder, and cumin and sprinkle over everything.
Cook on low for six to eight hours.
Season to taste with salt and pepper before serving.

AUTUMN SLOW-COOKED BEEF STEW

Autumn Slow-Cooked Beef Stew image

If any dish could taste like a holiday, it's this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. -Amy Dodson, Durango, Colorado

Provided by Taste of Home

Categories Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

2 pounds boneless beef chuck roast, cubed
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups dry red wine or reduced-sodium beef broth
1 cup reduced-sodium beef broth
4 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
2-1/2 pounds small red potatoes (about 20)
4 medium carrots, cut into 1-inch pieces
1 large onion, halved and sliced
2 medium pears, quartered
1 cup walnut halves
1 cup dried apricots
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker., In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until meat is tender; skim fat., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high until sauce is thickened, 20-30 minutes.

AUTUMN BEEF STEW

Autumn Beef Stew image

Make and share this Autumn Beef Stew recipe from Food.com.

Provided by Graybert

Categories Stew

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

12 small red potatoes, halved
1 lb carrot, cut into 1 inch pieces
1 large onion, cut into wedges
2 lbs lean stewing beef, cut into 1 inch cubes
1/3 cup butter
1 tablespoon flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Place potatoes, carrots and onions in a 5 quart slow cooker.
In a large skillet, brown beef in butter.
Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned.
Gradually add water.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together.
Cover and cook on low for 8-9 hours or until vegetables and meat are tender.

Nutrition Facts : Calories 673, Fat 28.4, SaturatedFat 13.5, Cholesterol 114.8, Sodium 619.7, Carbohydrate 65, Fiber 8.4, Sugar 7.9, Protein 39

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

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.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

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