CROCK POT SPANISH-STYLE PORK STEW
Steps:
- Gather the ingredients.
- Chop the onion.
- Cut the pork shoulder into large chunks.
- Peel the potatoes and cut them into 1-inch pieces.
- Slice the bell pepper in half lengthwise; remove the stem end along with the seeds and ribs and then slice thinly.
- Heat the vegetable oil in a skillet over medium-high heat. Add the pork cubes and cook until well browned on all sides, turning frequently.
- Put the onion in the slow cooker . Top with the browned pork, cubed potatoes, and bell pepper.
- In a bowl, combine the tomatoes with the vinegar, garlic, chicken broth, and bay leaf. Pour over the pork.
- Cover the pot and cook the stew on low for 7 to 9 hours, or until the pork is tender. Taste and adjust seasonings with salt and pepper, as needed.
Nutrition Facts : Calories 629 kcal, Carbohydrate 57 g, Cholesterol 99 mg, Fiber 8 g, Protein 35 g, SaturatedFat 9 g, Sodium 449 mg, Sugar 8 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g
SLOW-COOKER BEEF STEW WITH YUCA
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
- Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
- Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.
Nutrition Facts : Calories 800, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 215 milligrams, Sodium 657 milligrams, Carbohydrate 61 grams, Fiber 6 grams, Protein 58 grams, Sugar 4 grams
SLOW-COOKER BEEF STEW
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h20m
Number Of Ingredients 13
Steps:
- Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
- Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
- If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.
Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium
SLOW COOKER BEEF STEW I
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
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
SLOW-COOKED PORK STEW
Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CROCK POT SPANISH INSPIRED BEEF STEW
A hearty beef stew begging to warm you up on a cold night. The recipe is an original from my kitchen inspired by some Spanish ingredients such as smoked paprika and dry sherry. I think this is best served with crusty bread and a salad. Oh, and I'm not saying this is authentic but it is good!Please make sure you use a large crockpot.
Provided by atm1970
Categories Stew
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
- Trim meat of all visible fat and cut into 1 inch cubes.
- Season meat with kosher salt and pepper.
- Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
- Heat olive oil in a large skillet on medium high heat.
- Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
- Remove meat from skillet and set aside.
- Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
- Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
- Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
- Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
- Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
- Pour tomato broth over the meat and vegetables.
- Add thyme and parsley sprigs and mix through the stew.
- Set crockpot on low and cook for 8-9 hours or until meat is very tender.
- Add salt and pepper to taste, if needed, when the stew is done.
SLOW COOKER SPANISH BEEF STEW
I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.
Provided by Moefunk04
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
- Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
- Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
- Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g
CROCK POT SPANISH STEW
Make and share this Crock Pot Spanish Stew recipe from Food.com.
Provided by Audrey M
Categories Stew
Time 8h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Trim fat from roast and cut into 1 1/2 inch pieces.
- Mix together flour and sugar and toss meat with mixture.
- Brown meat in 3 Tablespoons of butter then place into crock pot.
- Next, add carrots, celery and olives (in this order).
- Do not stir mixture.
- In same skillet, saute onion and garlic.
- If necessary, add additional canola oil.
- Stir in stewed tomatoes, wine, tomato paste, basil, thyme, salt and pepper.
- Bring to a boil and keep stirring.
- Pour sauce over meat in crock pot.
- Cook on High for 4 hours or on Low for 8 hours or until meat and vegetables are done.
- If cooking on low, turn crock pot to high and add zucchini and cook for 30 more minutes or until zucchini is done.
Nutrition Facts : Calories 368.1, Fat 15.5, SaturatedFat 3.7, Cholesterol 102.4, Sodium 693.7, Carbohydrate 15.2, Fiber 2.9, Sugar 6.6, Protein 38.6
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