Slow Cooker Beef Stew With Potatoes Peas Recipes

SLOW-COOKER BEEF STEW WITH POTATOES & PEAS

Steps:

• Mix first 4 ingredients in large bowl until blended. Add meat; toss to evenly coat.
• Place potatoes and onions in slow cooker; top with meat mixture. Cover with lid.
• Cook on LOW 7 to 9 hours (or on HIGH 5 to 6 hours). Stir in peas. Cook, covered, 20 min. or until heated through.

SLOW COOKER BEEF VEGETABLE STEW

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.

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.

SLOW-COOKER BEEF AND POTATO STEW

Steps:

• Crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. Cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. Drain as much grease from the beef as possible.
• Combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. Cook on High until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.

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.

BEEF STEW WITH POTATOES, CARROTS AND PEAS

Steps:

• Heat oven to 300°F.
• Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
• Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
• Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.