Crockpot Beef Stew Recipes Food Network

SLOW COOKER HEARTY BEEF STEW

Steps:

• Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
• Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
• Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
• Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
• *Or on HIGH 5 to 6 hours
• Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.

SLOW-COOKER BEEF STEW

Steps:

• Working in 2 batches, combine the beef and flour in a resealable plastic bag; seal and shake until the beef is completely coated with flour. Set aside.
• Heat the 2 tablespoons oil in a large skillet over medium-high heat (see Cook's Note). Working in batches and adding more oil as necessary, add the beef in a single layer and cook, turning occasionally, until the beef is nicely brown on all sides, about 4 minutes. Transfer the beef to a 6-quart slow cooker.
• Add the stock and red wine to the skillet and bring to a boil, scraping up the browned bits with a wooden spoon, and continue to boil until slightly reduced, about 1 minute. Transfer the liquid to the slow cooker. Add the remaining ingredients and stir to combine. Cook on low for 6 to 8 hours or high for 4 to 6 hours. The beef and vegetables should be tender.

SLOW-COOKER CARIBBEAN BEEF STEW

Steps:

• Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

SLOW-COOKER STOUT BEEF STEW

Steps:

• In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
• In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

INSTANT POT BEEF STEW

Steps:

• Add the oil to the Instant Pot® and set to saute (see Cook's Note).
• Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
• Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

CROCK-POT BEEF STEW

Steps:

• Prepare vegetables, combine with cubed meat and place in crock pot. Stir well to mix.
• Add beef broth, Worcestershire sauce, garlic, pepper, bay leaf, salt, pepper, and paprika. Mix well.
• Cover pot; cook on low to 10 to 12 hours or on high for 4 to 5 hours.
• Thicken juices to a gravy-like consistency, if desired by doing the following: prepare a paste of 3 T melted margarine or butter, 1/3 c water and 1/3 c flour/cornstarch. Pour into the stew and stir to mix well.
• Turn switch to high and allow the mixture to come to a boil, which will require about 15 minutes. When the mixture boils, it is ready to serve.

CROCK POT BEEF STEW

Steps:

• Place meat in Crock Pot.
• Mix flour, salt and pepper and pour over meat; stir to coat with flour.
• Add remaining ingredients and stir to mix well.
• Cover and cook on Low 10-12 hours or High 4-6 hours.
• Stir stew thoroughly before serving.

CROCKPOT BEEF STEW

Steps:

• Melt butter add paperika,garlic powder,allspice,salt & pepper in good size bowl and stir. Cube potatoe about 1in and dice onion. Place potatoe onion and carrots in bottom or 4-5 quart crock pot. In same bowl add olive oil crushed pepper and minced garlic and toss beef. Place on top of other ingrediants and pour beef broth over meat. Cover and set crock on low for 6-8 hrs until beef is tender and falling apart. Add some water if not enough liquid. I sometime add coursely chopped celery to recipe. Serve with nice soft Portugese rolls or Veiana bread.

SLOW COOKER BEEF STEW I

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.

CROCK-POT BEEF STEW

Steps:

• Place meat in crock pot.
• Mix flour, salt, pepper and pour over meat.
• Stir to coat meat with flour.
• Add remaining ingredients and stir to mix well.
• Cover and cook on low for 10-12 hours or high for 4-6 hours.
• Stir stew thoroughly before serving.

BEEF STEW

Steps:

• Heat the oil in large skillet on stove.
• Brown stew meat, place in crock pot.
• Peal one clove of garlic and add it to the pot.
• Peal and slice carrots,potatoes and onion into the pot.
• Add water, onion soup mix and mix well.
• Cook on high for 5-6 hours.
• Once the meat, and veggies are tender mix in cream of celery soup and 2 tbs of flour.
• Let the sauce thicken for 10-15 minutes.
• Enjoy!

CROCK POT BEEF STEW

Steps:

• Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper and flour. Spread with chopped onions. Combine beef broth and tomato sauce; pour overall.
• Cover and cook on low 7-8 hours or on high 4-5. (I have found that I usually have to put this on high for about 6-7 hours, not sure if it is just my crock pot).
• Notes:.
• Instead of sprinkling the meat with soy sauce, salt, paprika, pepper and flour as the recipe says, I mix those all together in a bowl. This prevents the flour from becoming clumpy.
• Instead of chopped onion I use some of the small white boiling onions. I don't like onions but my husband does; these stay together pretty well and are easy for me to avoid.
• I tend to use baby carrots, I just find them easier to cut and don't have to peel them.
• I also like to add a couple dashes of cayenne pepper, it adds a zing.
• For the beef broth (I don't usually keep that on hand) I dissolve 1 beef bouillon cube into 1 cup boiling water.
• Lisa wrote that she sometimes will add about a 1/4 cup of BBQ sauce on the very top before she puts the cover on. Any variety, she says that adds an extra kick.

CLASSIC BEEF STEW IN A CROCK POT

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.

BEST OF ALL: SLOW COOKER BEEF STEW

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.