Pot Roast With Stew Meat Recipes

SLOW COOKER BEEF STEW

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

LEFTOVER ROAST BEEF STEW

Steps:

• Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
• In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
• Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
• Taste for seasoning, add salt and pepper if desired.
• Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
• Serve hot.

POT ROAST BEEF STEW

Steps:

• **NOTE: Quantities of beef and veggies are approximate. It varies according to your specific amount of leftovers. If all of the potatoes or carrots were eaten, add a couple of extras, diced/sliced, to the microwave dish. Use your own good judgement for the right balance. Remember to be sure to taste for seasonings; add soy sauce, salt and pepper to taste. Extra 1/4 can of broth may be used to thin gravy if too thick, or to combine with extra flour to thicken if too thin. If dish seems too full when all ingredients have been combined, spoon excess into small ovenproof dish.
• Read full recipe. Gather and prep all ingredients (chop/slice meat & veggies etc...)
• To a 2 quart microwave safe dish, add extra diced uncooked potatoes, raw sliced carrots, 1/2 can beef broth and beef bouillon cube (reserve extra broth for gravy base.)
• Cover with lid or wax paper; microwave on high power for 5 minutes, while preparing gravy base (see next step.)
• Prepare gravy base: In a small bowl, combine 2 heaping tablespoons all purpose flour with 1/2 of remaining beef broth and soy sauce, stirring/whisking until smooth (no lumps!) Set aside. Reserve remainder 1/4th can of broth for thickening/thinning, if needed (see note.)
• Uncover vegetables in dish in microwave; stir & cover again; microwave on high power additional 2 to 3 minutes, until vegetables are fork tender.
• Remove dish from microwave. Stir prepared gravy base into hot vegetables and broth. Broth will immediately begin to thicken.
• Quickly stir in the leftover juice/gravy from the pot roast.
• Gently stir in leftover vegetables, beef and peas. Add salt and pepper to taste.
• To heat to serving temperature, you have two choices, fast or slow.
• Fast: Cover dish, microwave on high power until scalding hot, gently stirring occasionally (approximately 5-6 minutes.)
• Slow: Preheat oven to 350 degrees F. Cover dish with lid or foil. Place dish on rimmed baking sheet. Bake at 350 degrees F for 1 1/4 hrs. Serve hot. Cover and refrigerate leftovers.
• This recipe is also good for making beef pot pies, and is good with a drop biscuit dough topping. This is the link for the pot roast recipe: https://www.justapinch.com/recipes/main-course/roasts/pot-roast-with-mushrooms-veggies.html?p=6

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.

FALL-APART TENDER ROAST STEW (CROCK POT)

Steps:

• Place the meat in the crock pot and set to low. Mix the seasoning packet, creole seasoning, and enough water to cover the meat and pour inches Cover and cook the meat 3 hours.
• After 3 hrs., add the carrots, potatoes, onion, and more water, about 1/2-1 cup and stir. Place the lid back on and cook until the potatoes are tender.
• Place the mushrooms in the crock pot after cooking the potatoes. Do NOT stir (this steams the mushrooms). Cook until mushrooms are desired level of done.
• Remove all meat and vegetables to a large bowl. Pour all the liquid into a large pot; add the water and bouillon cube.
• Using your favorite thickening method, make a gravy from the liquid. Pour back into the crock pot and add the meat and veggies back inches.
• Keep on low until ready to serve. I serve with bread for dipping into the gravy.