Crock Pot Herbed Stew Recipes

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SLOW-COOKER CREAMY HERBED CHICKEN STEW



Slow-Cooker Creamy Herbed Chicken Stew image

Ever wish dinner was ready when you got home? Now it can be! Mmm--homemade chicken stew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 4

Number Of Ingredients 12

2 cups baby-cut carrots
2 Yukon Gold potatoes, cut into 1 1/2-inch pieces
1/2 cup chopped onion
1/2 cup sliced celery
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken thighs
1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup snap pea pods
1/2 cup whipping (heavy) cream
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
  • Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
  • Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
  • Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

Nutrition Facts : Calories 395, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 650 mg

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

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

SLOW-COOKER BURGUNDY STEW WITH HERB DUMPLINGS



Slow-Cooker Burgundy Stew with Herb Dumplings image

Hungry appetites to satisfy? Rely on homemade herb dumplings and a rich beefy stew all made in the slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 8

Number Of Ingredients 17

2 lb boneless beef bottom or top round, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomatoes, undrained
2 jars (4.5 oz each) sliced mushrooms, drained
3/4 cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon ground mustard
1/4 teaspoon pepper
1/4 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups Original Bisquick™ mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves, crushed
1/2 cup milk

Steps:

  • In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
  • Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
  • In small bowl, mix water and flour; gradually stir into beef mixture.
  • In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
  • Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 6 g, TransFat 1 g

HERBED BEEF STEW



Herbed Beef Stew image

This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 20

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Steps:

  • In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

LEMON HERB VEAL STEW (CROCK POT)



Lemon Herb Veal Stew (Crock Pot) image

From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).

Provided by AmandaInOz

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 leek, thinly sliced (white and pale green parts only)
3 garlic cloves, pressed
1 tablespoon dried tarragon
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried sage
2 1/2-3 lbs veal, trimmed of fat, cubed
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
salt

Steps:

  • In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
  • Coat veal cubes with flour, then add to slow cooker.
  • Pour in wine and lemon juice.
  • Cover and cook on low until veal is very tender when pierced (7-8 hours).
  • In a small bowl, mix cornstarch and cream. Blend into stew.
  • Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
  • Season to taste with salt.
  • Garnish with fresh tarragon and lemon slices.

CROCK POT HERBED STEW



Crock Pot Herbed Stew image

An easy and flavorful beef stew for the crock pot. Perfect for those cold days! I serve this with biscuits.

Provided by Ashleigh12

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb stew meat
2 cups beef bouillon
1 cup red wine
2 garlic cloves, minced
1/2 medium onion, chopped
1 teaspoon marjoram
1 bay leaf
2 cups potatoes, cubed
1 1/2 cups baby carrots
1 1/2 cups celery, chopped
1/2 cup sour cream
3 tablespoons flour

Steps:

  • Add all ingredients to crock pot except sour cream and flour.
  • Cook on Low for 8 hours or High for 4 hours.
  • Mix together flour and sour cream.
  • Add to crock pot.
  • Stir until sour cream has melted.
  • Allow to thicken 15 minutes.
  • Salt and pepper to taste.

Nutrition Facts : Calories 343.5, Fat 19, SaturatedFat 8.6, Cholesterol 59.4, Sodium 555.7, Carbohydrate 18.9, Fiber 2.4, Sugar 3.5, Protein 16.8

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