Hearty Winter Vegetable And Beef Stew Crock Pot Recipes

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HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)



Hearty Winter Vegetable and Beef Stew (Crock-Pot) image

I love stew in the winter, especially when I come home from work and it's already cooked and pretty much ready to be eaten. Yummy!

Provided by rumpie1

Categories     Stew

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups potatoes
1 cup parsnip
1 cup turnip
1 cup carrot
1 lb stewing beef
steak spice (I use clubhouse brand)
Worcestershire sauce
1 garlic clove (crushed)
1 onion (medium)
1 cup green beans
1 cup celery
1 1/2 cups button mushrooms
2 (10 ounce) cans cream of mushroom soup (I use the low fat Campbell's)
1/2 cup broth (beef or vegetable)
gravy mix (I use Veloutine)
1 cup frozen peas

Steps:

  • Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
  • Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
  • Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
  • Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
  • Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
  • Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
  • Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
  • Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
  • Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
  • Cook on low for approximately 6-8 hours.
  • Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
  • While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
  • When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!

Nutrition Facts : Calories 284.7, Fat 9.4, SaturatedFat 2.9, Cholesterol 48.4, Sodium 849.5, Carbohydrate 29.9, Fiber 5.4, Sugar 7.8, Protein 22

SLOW COOKER HEARTY BEEF STEW



Slow Cooker Hearty Beef Stew image

Provided by Food Network

Categories     main-dish

Time 10h35m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 pounds medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas

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



Slow-Cooker Beef Stew image

Load the crock pot and go with this stew recipe that's prepped in the morning and simmers all day so you'll come home to a Sunday-worthy dinner (and your house smelling downright heavenly). Tender beef, melt-in-your-mouth potatoes and carrots in a rich broth--this could be the best and easiest beef stew you've ever made.

Provided by Carolyn Casner

Categories     Healthy Beef Stew Recipes

Time 4h40m

Number Of Ingredients 14

3 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
½ cup all-purpose flour
4 tablespoons extra-virgin olive oil, divided
1 large onion, halved and sliced
1 ½ pounds Yukon Gold potatoes, cut into 1 1/2 -inch pieces
1 pound carrots, cut into 2-inch lengths
¾ cup red wine
1 ½ cups low-sodium beef broth
1 (6 ounce) can tomato paste
1 teaspoon dried thyme
1 small bay leaf
Chopped fresh parsley for garnish

Steps:

  • Place beef in a large bowl and season with 1/2 teaspoon each salt and pepper. Add flour and toss to coat. Shake off excess flour back into the bowl and reserve.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
  • Add the remaining 1 tablespoon oil and onion to the pan. Cook on medium heat, stirring, until soft, about 8 minutes. Add the onion to the slow cooker along with potatoes and carrots. Add wine to the pan and scrape up any browned bits. Pour into the slow cooker.
  • Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
  • Cover the slow cooker and cook on High for 4 hours or on Low for 7 1/2 hours. Serve the stew sprinkled with parsley, if desired.

Nutrition Facts : Calories 590.4 calories, Carbohydrate 31.8 g, Cholesterol 176.9 mg, Fat 20.3 g, Fiber 4.6 g, Protein 64 g, SaturatedFat 5.9 g, Sodium 623.8 mg, Sugar 7.5 g

BEEF AND WINTER VEGETABLE STEW SLOW COOKED



Beef and Winter Vegetable Stew Slow Cooked image

Provided by Steve Albert

Categories     Main Course

Number Of Ingredients 12

1½ pounds stewing beef cut into 1 or 1½ inch cubes (use chuck roast or sirloin tip-try grass fed beef)
2-3 carrots peeled and cut into 2- or 3-inch lengths (or use baby carrots)
1 or 2 yellow sweet onions peeled and cut into quarters or coarse chopped (or use 4 or 5 small white onions or 4 or 5 medium leeks-white part plus 1 inch of green)
1 turnip cubed
2-3 parsnips, peeled and cut into 2- to 3-inch lengths
Optional vegetables, choose from: 2 ribs celery, sliced; 1 cup mushrooms, sliced, quartered or halved depending on size; 6-8 small new potatoes, unpeeled halved or whole depending on size; ½ cup sundried tomatoes (add the last 10 minutes of cooking)
Stock: 4 cups beef stock + ¼ cup Burgundy wine OR combine 1 cup beef stock + 1 cup water + 2 cups dark beer or brown ale
3 teaspoons mixed herbs (use three of these: oregano, marjoram, thyme, or dried basil-if you use sprigs tie stems with kitchen twine)
1 bay leaf
Optional: 3-4 cloves garlic, peeled and coarsely chopped
Salt and freshly ground pepper to taste
⅓ cup or so fresh Italian flat-leaf parsley chopped-as a garnish or add to slow cooker last 10 minutes of cooking and stir in

Steps:

  • In large slow cooker arrange prepared vegetables.
  • Place beef cubes atop vegetables (season beef a day ahead if you like; you can also brown beef in skillet over medium heat in a couple of teaspoons of oil before adding cubes to slow cooker, about 2 minutes to brown all sides).
  • In medium bowl, gently combine stock with herbs.
  • Pour stock evenly over meat and vegetables and add bay leaf.
  • Cook on high for 4 to 6 hours or on low for 8 to 10 hours; cook until vegetables are tender and meat is cooked through but not overdone.
  • Serve in warmed bowls or on warmed plate; serve over rice or noodles, alongside mashed potatoes, or with side of steamed new potatoes and asparagus.

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 13

5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks
1/4 cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
1/4 cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried thyme
2 dried bay leaves
3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Steps:

  • In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  • Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  • Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  • With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

EASY AND HEARTY SLOW COOKER BEEF STEW



Easy and Hearty Slow Cooker Beef Stew image

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories     Everyday Cooking

Time 6h10m

Yield 6

Number Of Ingredients 9

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

Steps:

  • Combine beef, potatoes, carrots, and onion in a slow cooker crock.
  • Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
  • Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g

SLOW COOKER HEARTY BEEF STEW



Slow Cooker Hearty Beef Stew image

I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.

Provided by CookingONTheSide

Categories     Stew

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
salt, to taste
pepper, to taste
3 tablespoons vegetable oil
4 medium onions, chopped fine
1 (6 ounce) can tomato paste
2 cups low sodium chicken broth or 2 cups beef broth
3 tablespoons soy sauce
1 lb carrot, peeled and cut into 1-inch pieces
1 lb parsnip, peeled and cut into 1-inch pieces
1 lb red potatoes, cut into 1-inch pieces
1 1/2 teaspoons fresh thyme, minced
2 bay leaves
2 tablespoons minute tapioca
2 cups frozen peas, thawed

Steps:

  • Dry beef with paper towels, then season with salt and pepper.
  • Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
  • Add half of beef and brown on all sides, about 8 minutes.
  • Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
  • Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
  • Add tomato paste and cook, stirring well, for 2 minutes.
  • Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
  • Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
  • Season with salt and pepper.
  • Wrap vegetables in foil packet that will fit in slow cooker.
  • Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
  • Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
  • Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
  • Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
  • Transfer vegetable packet to plate.
  • Carefully open packet (watch for steam) and stir vegetables and juices into stew.
  • Add remaining 1 t thyme and peas and let stand until heated through.
  • Season with salt and pepper to taste and serve.

SLOW COOKER BEEF VEGETABLE STEW



Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

  • Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW-COOKER WINTER VEGETABLE STEW



Slow-Cooker Winter Vegetable Stew image

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 8h40m

Yield 8

Number Of Ingredients 12

2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg

SLOW COOKER VEGETABLE BEEF STEW



Slow Cooker Vegetable Beef Stew image

Here is a variation of a beef stew that I came across. With sweet flavor from apricots and squash, we think it has South American or Cuban flair. The addition of corn makes it even more hearty. -Ruth Rodriguez of Fort Myers Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 4 servings.

Number Of Ingredients 14

3/4 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons canola oil
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1-1/2 cups cubed peeled butternut squash
1 cup frozen corn, thawed
6 dried apricots or peaches, quartered
1/2 cup chopped carrot
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons minced fresh parsley

Steps:

  • In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. , Cover and cook on high for 5-6 hours or until vegetables and meat are tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley.

Nutrition Facts : Calories 278 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 717mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 5g fiber), Protein 21g protein.

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 VEGETARIAN STEW



Slow Cooker Vegetarian Stew image

A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.

Provided by Pip Mehrtens

Time 3h35m

Yield 6

Number Of Ingredients 16

1 tablespoon vegetable oil
2 medium onions, thinly sliced
4 cloves garlic, finely chopped
2 teaspoons ground cumin
2 (15 ounce) cans chickpeas, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
1 (10.75 ounce) can tomato puree
2 cups sliced fresh mushrooms
2 cups vegetable stock
1 cup red wine
1 large carrot, sliced
1 green chile pepper, diced
2 teaspoons dried oregano
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
  • Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g

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HEARTY CROCK-POT WINTER VEGETABLE STEW RECIPE
2014-04-09 Let simmer for 20 minutes, until slightly tender, strain when ready, set aside. Clean carrots, potatoes and celery - peel first layer off of carrots and brown spots off potatoes. Chop all vegetables while barley and lentils are par boiling. Add vegetables, lentils, liquids and seasonings to Crock Pot in that order. Stir until evenly mixed.
From ashleygilday.com


SLOW COOKER BEEF VEGETABLE STEW RECIPES | DEPORECIPE.CO
2022-06-08 Slow Cooker Beef Vegetable Stew Recipes. Slow cooker vegetable beef soup or stovetop spend with pennies vegetable beef soup dinner at the zoo crock pot y vegetable beef soup southern kitchen slow cooker vegetable beef soup
From deporecipe.co


CROCKPOT BEEF AND BEER STEW RECIPE - THE SPRUCE EATS
2022-02-25 Gather the ingredients. In the slow cooker crockery insert, combine the stew beef, onion, garlic, carrots, celery, potatoes, beer, beef broth, salt, pepper, oregano, and tomato paste. Cover and cook on LOW for 8 to 10 hours. Mix melted butter with flour until a smooth mixture forms. Add this to the stew to thicken it.
From thespruceeats.com


HEARTY BEEF-VEGETABLE STEW - WEEKEND AT THE COTTAGE
Directions. Preheat oven to 325°F with the rack in the bottom-third position. Prepare beef: Cut roast into 1½-inch cubes, trimming away and discarding fat. Place onto paper towels and pat with additional paper towel to dry. Leave meat to rest for 15 minutes.
From weekendatthecottage.com


SLOW COOKER BEEF STEW - DINNER AT THE ZOO
2020-01-31 Remove 1/3 cup of stew liquid from the slow cooker. Add the flour and whisk until smooth. Pour the flour mixture back into the stew; stir to combine. Cover and cook on HIGH for an additional 30 minutes or until stew is slightly thickened. Uncover and stir in the frozen peas. Sprinkle with parsley and serve.
From dinneratthezoo.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


SLOW COOKER VEGETABLE STEW RECIPE - THE SPRUCE EATS
2021-04-27 Gather the ingredients. Layer the garlic, onion, and all of the vegetables, including celery, carrots, butternut squash, leeks, mushrooms, and potatoes in a 4- to 5-quart slow cooker. Add the beans, broth, tomatoes, and bay leaf. Cook on low for 5 to 7 hours until the vegetables are tender. Serve with crusty bread and enjoy.
From thespruceeats.com


CROCK-POT BEEF STEW RECIPE
2016-10-17 Heat a large frying pan over medium-high heat until hot. Add the olive oil and then spread the beef stew meat in the hot pan in a single layer and let it brown for 4 to 5 minutes. Using tongs flip the meat over and brown on the other side. Place the browned beef in a 6 quart or larger slow cooker.
From crockpotladies.com


WINTER VEGETABLE STEW RECIPES - THERESCIPES.INFO
Winter Vegetable Stew - Williams Sonoma best www.williams-sonoma.com. Directions: In a large, heavy fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and celery and sauté until softened and beginning to brown, about 6 minutes. Add the garlic and tomato paste and stir for 1 minute. Pour in the sherry, stock and vinegar ...
From therecipes.info


HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT) - PLAIN.RECIPES
Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies. Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top. Chop the onion into big chunks - do not separate the layers - …
From plain.recipes


HEARTY BEEF STEW CROCK POT - ALL INFORMATION ABOUT HEALTHY RECIPES …
Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours). Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 t thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
From therecipes.info


SLOW COOKER ROOT VEGETABLE BEEF STEW - AT MY KITCHEN TABLE
Once coated, add the chopped vegetables. Spoon tomato paste over veggies, pour beef stock over the top and stir the top layer of veggies, broth and tomato paste, keeping meat on the bottom. Cover slow cooker and cook on low for 8 hours or 4 hours on high. Stir and taste. Adjust seasonings if needed by adding more salt before serving.
From atmykitchentable.org


BEEF STEW WITH ROASTED WINTER VEGETABLES - MCCORMICK
1 Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Place on large baking sheet. Roast 20 minutes or until vegetables are golden in color. 2 Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or until browned.
From mccormick.com


EASY CROCK POT HAMBURGER SOUP - THERESCIPES.INFO
Transfer the meat to a 6-quart or larger slow cooker. Add the tomatoes, carrots, sweet potato, red bell pepper, green bell pepper, and Worcestershire. Pour in 3 cups of the beef broth. Stir to combine. Cover and cook on high for 3 to 4 hours or low for 5 to 6 hours, until the sweet potato and carrots are tender.
From therecipes.info


HEARTY BEEF AND VEGETABLE STEW | CLASSIC WINTER COMFORT FOOD
2015-01-07 In a medium bowl, whisk together the flour, 2 tsp salt, 1 tsp pepper and cumin until well combined; set aside. Trim the chuck roast and then cut into 1” cubes. Place cubed meat in the bowl with the flour mixture. Toss until well coated. Using a large Dutch oven, heat the olive oil over medium-high heat.
From spicedblog.com


HEARTY CROCK POT BEEF STEW - A DAY IN MOTHERHOOD
Instructions. Add first 5 ingredients and power slow cooker on High for 5-6 hours. Add Next 3 ingredients and cook for 1 hour more. Add cheese to individual bowls if desired and broil for 5 minutes. 3.2.2265. This recipe may take several hours to prepare, but it is so simple to throw together and walk away. You can cook on low for 8 hours if ...
From adayinmotherhood.com


CROCKPOT BEEF STEW (EASY, HEARTY, DELICIOUS COMFORT FOOD SOUP!)
2022-02-14 Coat the meat. First, in a large bowl, mix ¼ cup all-purpose flour, and ½ teaspoon each of salt, pepper, and garlic powder. Then, cut 2 pounds of beef chuck roast into cubes and toss them in the mixture until coated. Brown. In a large frying pan, melt 2 tablespoons of butter over medium heat.
From bakeitwithlove.com


CROCK POT CHICKEN BARLEY STEW - THERESCIPES.INFO
Slow Cooker Chicken Barley Stew Recipe - Clean Eating best www.cleaneatingmag.com. Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir. Allow to simmer overnight, at least 4 to 6 hours. Remove bay ...
From therecipes.info


CROCK POT BEEF STEW WITH FROZEN VEGETABLES RECIPES
2022-06-01 Freezer to Crock Pot Beef Stew Freezer Meals 101. salt, garlic cloves, stew meat, bay leaf, worcestershire sauce and 7 more.
From yummly.com


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