Marges Stew Recipes

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SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

This hearty slow cooker beef stew is packed with seasoned well with all the potatoes, chuck roast, onions, carrots and celery. Just 4 to 6 hours in the slow cooker on high to get the full flavor.

Provided by Lynette

Categories     Soup

Number Of Ingredients 14

2 lbs chuck roast (cubed)
1/2 Cup all-purpose flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon Worcestershire sauce
1 1/2 Cups water
2 teaspoons beef better than bouillon
1/2 teaspoon minced garlic
1 bay leaf
4 carrots (sliced)
2 onions (chopped)
1 stalk of celery (sliced)
3 medium potatoes (diced)

Steps:

  • 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.

Nutrition Facts : ServingSize 1 Cup, Calories 426 kcal, Sugar 5 g, Sodium 1024 mg, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Carbohydrate 34 g, Fiber 4 g, Protein 33 g, Cholesterol 104 mg, UnsaturatedFat 11 g

BEST EVER BEEF STEW



Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • 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. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

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