Classic Beef Stew Recipe Crock Pot Recipe For Deviled

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CLASSIC CROCK POT BEEF STEW



Classic Crock Pot Beef Stew image

There's nothing like a nice bowl of stew on a cold night. This is an easy dish to toss in the crock pot and come home later to the great smell of this comfort dish. Try this with Recipe #351297. This will need to cook for 6 to 8 hours. Enjoy!

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.

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

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

CLASSIC BEEF STEW IN A CROCK POT



Classic Beef Stew in a Crock Pot image

This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.

Provided by Mrs.Habu

Categories     Stew

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs bottom round steaks, well trimmed and cut into 2 inch pieces
1/2 cup all-purpose flour
2/3 cup olive oil
2 large onions, diced
1 (6 ounce) can tomato paste
1 cup dry red wine
2 large potatoes, cut into 2 inch pieces
1/2 lb baby carrots
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed

Steps:

  • Put the flour in a large Ziploc bag.
  • Add the beef and seal.
  • Toss to lightly coat the beef.
  • Heat a few tablespoons of the oil in a large skillet over medium-high heat.
  • Brown the meat in small batches, adding more oil as necessary.
  • Transfer to the slow cooker.
  • Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
  • Stir in the tomato paste and coat the onions then transfer to the slow cooker.
  • Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
  • Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
  • Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
  • Add the peas and heat through before serving.

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

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.

OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE



Old-Fashioned Slow Cooker Beef Stew Recipe image

This is an old-fashioned slow cooker beef stew recipe with a variety of vegetables. The stew is seasoned with herbs and spices, along with garlic and onions.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 21m

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
1 1/2 teaspoons paprika (divided)
1 teaspoon garlic powder
2 pounds stew beef (lean chuck)
2 tablespoons vegetable oil
1 large onion (cut into chunks)
1 clove garlic (minced)
2 cups beef stock (unsalted or low sodium)
1 teaspoon salt (or to taste)
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
2 bay leaves (medium-sized)
6 carrots (cut into 1/2-inch pieces)
6 medium potatoes (cut into 1/2-inch pieces)
1/3 cup cold water
3 tablespoons flour

Steps:

  • Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
  • Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.

Nutrition Facts : Calories 502 kcal, Carbohydrate 55 g, Cholesterol 112 mg, Fiber 5 g, Protein 45 g, SaturatedFat 4 g, Sodium 505 mg, Sugar 5 g, Fat 12 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

HEARTY CROCK-POT BEEF STEW RECIPE BY TASTY



Hearty Crock-Pot Beef Stew Recipe by Tasty image

Here's what you need: Mccormick® beef stew seasoning, v8 juice, celeries, vidalia onion, carrot, red potatoes, beef stewing meat

Provided by Shannon Citrino

Yield 8 servings

Number Of Ingredients 7

1 packet Mccormick® beef stew seasoning
1 bottle v8 juice, (46 oz)
4 celeries, thinly sliced
1 vidalia onion, sliced
1 bag carrot, (18oz)
6 red potatoes, cut into 1/8 sections
1 ½ lb beef stewing meat

Steps:

  • Turn on slow cooker to the high setting
  • Place stewing meat into the slow cooker along with ⅔ of the baby carrots and the sliced celery.
  • Put one half of the onion aside. Dice the remaining half and add to the Crock-Pot. Add the potatoes.
  • In a large bowl, mix 3 cups of V8 juice and the seasoning packet. Pour the liquid into the slow cooker.
  • With a large cooking spoon, gently stir the stew until evenly mixed.
  • Cook on high for 2.5 hours or until potatoes and carrots are soft
  • Serve and enjoy!

Nutrition Facts : Calories 219 calories, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 20 grams, Sugar 3 grams

CLASSIC BEEF STEW



Classic Beef Stew image

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
  • Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
  • Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  • In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

SLOW-COOKER COUNTRY FRENCH BEEF STEW



Slow-Cooker Country French Beef Stew image

Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h55m

Yield 12

Number Of Ingredients 16

6 slices bacon, cut into 1/2-inch pieces
1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups ready-to-serve baby-cut carrots
1 cup red Zinfandel wine or nonalcoholic red wine
3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
  • Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 1/2 g

CLASSIC BEEF STEW



Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

  • In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

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CLASSIC SLOW COOKER BEEF STEW - SWANKY RECIPES
HOW TO MAKE CLASSIC BEEF STEW. Cut beef into medium size chunks. Sear in oil and add to the slow cooker. Pour in beef stock, beef bouillon roux, and soy sauce. Slice carrots, onions, and potatoes. Mince garlic. Add to pot. Add bay leaves, salt, pepper, and parsley. Cook on high for 4-5 hours or on low for 8-9 hours.
From swankyrecipes.com


SLOW COOKER BEEF STEW - HEARTY OLD FASHIONED RECIPE ...
2019-02-04 Instructions. In a bowl, mix together the flour, salt, pepper and paprika. Add the cubed chuck roast to the slow cooker. Mix in the flour mixture to fully coat the stew meat. Add the remaining ingredients and mix well. Cook on low for 10-12 hours or high for 4 to 6 hours.
From cleverlysimple.com


CROCKPOT BEEF STEW - SPEND WITH PENNIES
2019-03-27 Brown the beef and onions in olive oil small batches. Add some of the broth to the pan and scrape up any brown bits. Add all ingredients except peas and cornstarch to a 6QT slow cooker. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender. Mix cornstarch with 2 tablespoons water.
From spendwithpennies.com


SMALL CROCK POT BEEF STEW - 101 COOKING FOR TWO
2021-08-21 Instructions. Start by trimming about 1 ½ to 2 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to the crock pot but keep any liquid in the pan.
From 101cookingfortwo.com


BEEF STEW (CROCKPOT RECIPE) - LAUREN'S LATEST
2019-05-29 Pat stew meat dry with paper towels sprinkle with salt, pepper and flour and brown on the stove in batches. Transfer browned (but not cooked) meat chunks to the crockpot. Deglaze pan with beef broth and pour into crockpot. Top off with more beef broth, bay leaves, thyme leaves, and Worcestershire sauce. Cover and cook 4-5 hours on high or until ...
From laurenslatest.com


AMERICAN BEEF STEW RECIPE - THERESCIPES.INFO
All-American Beef Stew Recipe: How to Make It best www.tasteofhome.com. Buy Ingredients Powered by Chicory Directions Place 1/2 cup flour, seasoned salt and 1/4 teaspoon pepper in a large resealable plastic bag.
From therecipes.info


CLASSIC SLOW COOKER BEEF STEW RECIPE | MYRECIPES
Ingredient Checklist. 2 pounds trimmed boneless chuck roast, cut into 2-inch cubes. 1 ½ teaspoons kosher salt, divided. 1 teaspoon freshly ground black pepper, divided. 2 tablespoons canola oil, divided. 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices. 6 garlic cloves, thinly sliced.
From myrecipes.com


THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS | DAMN ...
2020-02-29 Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
From damndelicious.net


CLASSIC BEEF STEW IN A CROCK POT - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Classic Beef Stew In A Crock Pot are provided here for you to discover and enjoy. Healthy Menu. Easy Healthy Thanksgiving Desserts Healthy Desserts For Dinner Healthy Air Fried Chicken Recipe ...
From recipeshappy.com


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