Slow Cooker Beef Stew Ii Recipes

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BEST OF ALL: SLOW COOKER BEEF STEW



Best of All: Slow Cooker Beef Stew image

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Provided by Bobbee Valentine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 7h45m

Yield 10

Number Of Ingredients 16

⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2 bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

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.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

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.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

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.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Provided by Nancy Fuller

Categories     main-dish

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup plus 3 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 1/2 pounds boneless chuck, cut into 1-inch cubes
4 slices bacon
3 tablespoons olive oil, optional
3 tablespoons butter
2 tablespoons tomato paste
3 cups beef broth
1 pound baby multi-colored beets with tops, peeled and tops removed
1 pound rainbow carrots with tops, peeled and tops removed
1 pound multi-colored Peewee potatoes
1 pint Brussels sprouts, chopped
2 cups good red wine
1/2 cup fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon whole allspice
5 cloves garlic
3 bay leaves
1 medium onion, chopped

Steps:

  • Put 1 cup of the flour in a shallow bowl and season with salt and pepper. Dredge the beef in the seasoned flour and set aside.
  • Heat a heavy skillet on medium-high heat, add the bacon and cook until crisp. Set the bacon aside, leaving the drippings behind in the skillet (chop the bacon and reserve for serving). In batches, brown the beef in the skillet, adding olive oil if necessary, about 3 minutes per batch. Transfer each batch to the slow cooker as it browns.
  • Add the butter and remaining 3 tablespoons flour to the skillet. Cook 3 minutes, stirring with a whisk. Whisk in the tomato paste. Turn off the heat, pour in the beef broth and whisk to get all the ingredients incorporated with the brown bits from the bottom of the skillet. Add the mixture to the slow cooker.
  • Add the beets, carrots, potatoes, Brussels sprouts, red wine, parsley, Worcestershire, allspice, garlic, bay leaves and onions. Set the cooker to low and cook for 8 hours.
  • Serve in bowls sprinkled with the reserved bacon.

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

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.

SLOW-COOKER OLD-FASHIONED BEEF STEW



Slow-Cooker Old-Fashioned Beef Stew image

Just because you're short on time doesn't mean dinner won't be anything less that fabulous tonight. Take just 20 minutes to prep the ingredients in the morning, and you can come home to a slow cooker beef stew that tastes like you've been working in the kitchen all day.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 lb beef stew meat, cut into bite-size pieces if needed
4 medium carrots, cut into 1/2-inch slices (2 cups)
3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1 large onion, cut into 1-inch pieces (1 1/2 cups)
1 medium stalk celery, cut into 1-inch pieces (1 cup)
3 cups vegetable juice
3 tablespoons quick-cooking tapioca
1 tablespoon beef bouillon granules
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
  • Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
  • Cover; cook on Low heat setting 9 to 10 hours.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g, TransFat 1/2 g

SLOW-COOKER BEEF STEW



Slow-cooker beef stew image

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 13

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

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.

Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium

BEEF STEW FOR TWO ( SLOW COOKER )



Beef Stew for Two ( Slow Cooker ) image

I wanted to make stew, but I didn't want to make a lot so this recipe came out of the darkest corners of my brain. And by the way, this recipe is just enough for two hearty bowlfuls. If you want to double this, go right ahead. Please feel free to adjust the seasonings to your own taste. Submitted to "ZAAR" on December 30th, 2008.

Provided by Chef shapeweaver

Categories     Stew

Time 6h15m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 lb beef stew meat, cut into 1 inch chunks
1 1/2 cups potatoes, peeled and diced, cut into 1 inch pieces
3/4 cup carrot, diced
1 1/2 cups beef broth
1/2 teaspoon Worcestershire sauce
1 bay leaf

Steps:

  • Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
  • Add beef stew chunks, coating well.
  • Place coated meat into a 2 quart slow cooker.
  • Top meat with potatoes and carrots.
  • Mix together beef broth and worcestershire sauce, and pour over potatoes.
  • Top with bay leaf, and cover.
  • Cook on low for 6 hours.
  • After cooking remove bay leaf and stir so meat and veggies are combined.
  • Serve with your favorite crusty bread.

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.

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SLOW COOKER BEEF STEW - BEEF - WORLDRECIPES.ORG
Slow Cooker Beef Stew. This beef stew recipe requires very little prep time the day you're cooking it. Cutting up vegetables ahead of time helps save time on this easy recipe. 684 calories; protein 39.3g; carbohydrates 52.4g; fat 35.5g; cholesterol 121.6mg; sodium 466.1mg. prep:20 mins. additional:9 hrs. total:9 hrs 20 mins. Servings:5. Yield:4 -6 servings. Ingredients. 2 …
From worldrecipes.org
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SLOW COOKER BEEF STEW RECIPE - COOK WITH CAMPBELLS CANADA
2016-03-08  · Place beef on top of vegetables in slow cooker. Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables. Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. Discard bay leaves before serving.
From cookwithcampbells.ca
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20 MOST POPULAR BEEF STEW RECIPES FOR YOUR SLOW COOKER
2019-01-15  · Spicy Goulash. Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my goulash recipe. Even the elbow macaroni is prepared in the slow cooker. —Melissa Polk, West Lafayette, Indiana. Go to Recipe. 5 / 20.
From tasteofhome.com
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GRANDMA'S SLOW COOKER BEEF STEW {+VIDEO} | LIL' LUNA
2019-10-08  · Simply place soup (completely cooled) into freezer bags or storage containers. Keep in the freezer for up to 6 months. When you’re ready to use it, either thaw in the fridge overnight or heat on the stovetop. Any leftovers can be stored in an airtight container and kept in the fridge for 3-5 days.
From lilluna.com
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ULTIMATE SLOW COOKER BEEF STEW [VIDEO] - DINNER, THEN DESSERT
2021-10-08  · Instructions. Preheat a large skillet or aluminum slow cooker insert on high heat. Season the beef with half the salt and all the pepper. Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side. Remove the beef from the pan and add in …
From dinnerthendessert.com
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CROCK POT TACO STEW RECIPE - THERESCIPES.INFO
The main dishes are stews ranging from $10 to $19, such as chicken curry with spinach, jerk chicken and vegetable stew; spicy egusi, a melon-seed stew served with beef or chicken; lentil stew; and peanut stew with chicken or eggplant and mushrooms.
From therecipes.info
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SHORT RIBS OF BEEF RECIPES CROCK POT - THERESCIPES.INFO
Braised Beef Short Ribs using Insta Pot II DCD Kraze. Korean Style Short Ribs (Crockpot) Instant Pot Keto Braised Short Ribs. Crock Pot Braised Short Ribs Recipe - easy slow cooker ... tip www.eatingonadime.com. https://www.eatingonadime.com › crock-pot-braised-short-ribs-recipe See more result ›› 21. Visit site . Share this result ×. Crock Pot Braised Short Ribs Recipe - …
From therecipes.info
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SLOW COOKER CLASSIC BEEF STEW - CANADIAN LIVING
2012-03-15  · Whisk together beef broth, wine, tomato paste and Worcestershire sauce; stir into slow cooker. Cover and cook on low until beef is tender, about 8 hours. Skim off fat. Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes.
From canadianliving.com
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Top Asked Questions

How to cook beef stew in slow cooker?
Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag. Add beef stew chunks, coating well. Place coated meat into a 2 quart slow cooker. Top meat with potatoes and carrots. Mix together beef broth and worcestershire sauce, and pour over potatoes. Top with bay leaf, and cover. Cook on low for 6 hours.
How long to cook beef broth in a crock pot?
Then you’ll transfer the contents of the skillet to your slow cooker. Add remaining ingredients to the slow cooker. Everything else can be added to the crock pot now, including the rest of the beef broth. Slow cook on low for 7 to 8 hours or high for 3½ to 4 hours.
How long to cook beef tenderloin in slow cooker?
Instructions Heat the olive oil in a large pan over medium high heat. Cook the meat in a single layer for 4-5 minutes on each side or until golden brown. Place the meat in a slow cooker along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, thyme and bay leaf. Cover and cook on LOW for 7 hours or HIGH for 4 hours.
How long does it take to cook stew meat?
The meat should be pull-apart tender, but not falling apart in the crock; 10 hours is about the max cook time. You can use stew meat for beef stew (obviously), but we prefer bottom round beef roast.

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