Slow Cooker Beef Stew By Spice Islands Recipes

SLOW COOKER ISLAND BEEF

Steps:

• Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.
• Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

SLOW COOKER BEEF STEW RECIPE BY TASTY

Steps:

• In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
• Heat oil in large skillet. Sear the meat on all sides until golden brown.
• Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours.
• Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
• Enjoy!

SLOW-COOKER BEEF STEW

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.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

SHERI'S SLOW COOKER BEEF STEW

Steps:

• Place diced potatoes and sliced carrots in a large microwave safe bowl, cover and cook in microwave for six minutes until potatoes are partially cooked.
• Heat oil in a large skillet.
• Place flour in a gallon sized plastic bag and coat meat.
• Brown meat in skillet.
• (Remaining flour in bag will be used as thickener) Put potatoes and meat in crock pot.
• Add remaining ingredients.
• Add flour from bag along with enough to make 1/3 of a cup of flour.
• Stir well and let simmer on low for 4 hours.
• If not to desired thickness you may remove cover and turn to high, stir every so often.
• Or add more flour or some cornstarch dissolved in a little water.

SLOW COOKER BEEF STEW

Steps:

• Combine flour, onion powder, salt and pepper in a large plastic bag.
• Shake to mix.
• Add beef to bag and shake to coat.
• Heat olive oil in a skillet and add beef to brown on all sides.
• Place beef in a slow cooker.
• Add tomato juice just until beeef is covered.
• Add onions, celery and bay leaf.
• Cook beef on low until tender, about 4-6 hours.
• Add carrots, potatoes, green beans, bouillon and water.
• Cook 1-2 hours until vegetables are soft.

SLOW COOKER BEEF STEW

Steps:

• In 3-quart slow cooker, combine the first 12 ingredients.
• Cover and cook on low for 7-8 hours or until meat is tender.
• Discard bay leaves.
• In small bowl, combine the cornstarch and water until smooth; stir into stew.
• Add corn and peas.
• Cover and cook on high for 30 minutes or until thickened.

SLOW COOKER BEEF STEW BY SPICE ISLANDS®

Steps:

• Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
• Place frozen vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.
• Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.

SLOW COOKER BEEF STEW BY SPICE ISLANDS®

Steps:

• Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
• Place frozen vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.
• Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.

SLOW COOKER BEEF STEW BY SPICE ISLANDS®

Steps:

• Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
• Place frozen vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.
• Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.

SLOW COOKER BEEF STEW BY SPICE ISLANDS®

Steps:

• Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
• Place frozen vegetables in bottom of slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes.
• Place lid on slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 8 to 10 hours. Remove bay leaf before serving.

YUMMY SLOW COOKER BEEF STEW

Steps:

• Place ingredients in the order listed into a large (5-6 quart) slow cooker (crock pot).
• Cover and cook on low for about 8 hours or until done.
• Stir; adjust seasonings, if necessary (salt, etc).
• Eat!

SPICE ISLANDS SLOW COOKER BEEF STEW

Steps:

• Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
• Place frozen vegetables in the bottom of a slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes. Cook on High for 4-6 hours or on Low for 8-10 hours.
• Remove bay leaf before serving.