Slow Cooker Beef Stew With Shiitake Mushrooms Recipes

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SLOW COOKER BEEF STEW WITH MUSHROOMS



Slow Cooker Beef Stew with Mushrooms image

This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.

Provided by Lacey M. Johnson

Time 5h

Yield 12

Number Of Ingredients 14

¾ cup all-purpose flour, divided
1 tablespoon dried oregano
salt and ground black pepper to taste
3 pounds cubed beef stew meat
2 tablespoons olive oil
1 cup red wine, divided
29 ounces frozen pearl onions, thawed
2 cups chopped fresh mushrooms
8 medium baby red potatoes
3 large carrots, chopped
3 stalks celery, chopped
1 (14.5 ounce) can beef broth
1 ½ cups boiling water
4 cubes beef bouillon

Steps:

  • Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
  • Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
  • Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
  • Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
  • Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g

SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS



Slow-Cooker Beef Stew with Shiitake Mushrooms image

Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 8

Number Of Ingredients 13

12 new potatoes, cut into fourths (1 1/2 pounds)
1 medium onion, chopped (1/2 cup)
1 bag (8 oz) ready-to-eat baby-cut carrots
1 package (3.4 oz) fresh shiitake mushrooms, sliced
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (10 1/2 oz) condensed beef broth
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 lb beef stew meat, cut into 1/2-inch pieces

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
  • Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

BEEF STEW WITH SHIITAKE MUSHROOMS



Beef Stew With Shiitake Mushrooms image

Time 6h

Yield 6

Number Of Ingredients 12

12 new potatoes, quartered
1/2 cup chopped onions
2 cups baby carrots
1 cup fresh shiitake mushrooms, stems removed, caps sliced
1 can (16 ounce size) whole tomatoes, undrained
1 can (14.5 ounce size) beef broth
1/2 cup flour
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon black pepper
1 pound beef stew meat, cubed, trimmed of fat

Steps:

  • Place the potatoes, onions, carrots, and mushrooms in the bottom of the crock pot. Mix the tomatoes, beef broth, flour, Worcestershire sauce, sugar, marjoram, and black pepper until the flour is blended into the mixture. Pour into the crock pot. Place the beef on top of the mixture. Cover the crock pot and cook on low heat for 6-8 hours or until the beef is cooked through and the vegetables are tender. Stir well before serving and adjust seasoning as needed.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

CROCK POT BEEF STEW WITH SHIITAKE MUSHROOMS



Crock Pot Beef Stew With Shiitake Mushrooms image

I work nights so crock pot recipes are a lifesaver to me. Here is another one. Cut the beef and the veggies about the same size for uniform cooking

Provided by kzbhansen

Categories     Stew

Time 9h15m

Yield 8 serving(s)

Number Of Ingredients 13

12 new potatoes, cut in fourths about 1 1/2 lbs
1 (3 1/2 ounce) package shiitake mushrooms, sliced sliced or 2 cups mushrooms, sliced
1 onion, chopped
1 (8 ounce) bag baby carrots
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 1/2 ounce) can condensed beef broth
1/2 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon marjoram leaves
1/4 teaspoon pepper
1 lb stew meat, cut into 1 inch pieces

Steps:

  • Spray crock pot with Pam.
  • Mix all ingredients except for the beef in crock pot.
  • Add the beef to the crock pot.
  • Cover and cook on low 8-9 hours or until everything is tender.
  • Stir well before serving.

Nutrition Facts : Calories 335.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 36.3, Sodium 641.7, Carbohydrate 58.4, Fiber 7.8, Sugar 6.3, Protein 20.3

BEEF & SHIITAKE MUSHROOM STEW



Beef & Shiitake Mushroom Stew image

Make and share this Beef & Shiitake Mushroom Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs skirt steaks, cut into 2 x 2 inch pieces
salt & freshly ground black pepper
2 tablespoons canola oil
2 large red onions, cut into 1/2 inch dice
2 large carrots, peeled and cut into 1/2 inch dice
2 stalks celery, cut into 1/2 inch dice
1 tablespoon chinese fermented black beans, rinsed and drained (found in Asian markets and some supermarkets)
1 tablespoon finely chopped fresh gingerroot
2 heads garlic, cloves peeled but left whole
1 lb shiitake mushroom, quartered,stems discarded
1 cup wine or 1 cup dry sherry
1/3 cup soy sauce, preferably reduced-sodium
garlic mashed potatoes (optional)

Steps:

  • Season the meat with salt and pepper.
  • Heat a medium Dutch oven or other heavy pot over high heat, add 1 tbsp.
  • of the oil, and swirl to coat the bottom of the pot.
  • When the oil shimmers, add the meat (you may need to do this in two batches) and brown on all sides.
  • Remove the meat; wipe out the pot with paper towels.
  • Add the remaining 1 tbsp.
  • of oil, and when it shimmers, add the onions, carrots, celery, beans, ginger and garlic.
  • Saute over medium heat, stirring, until soft, 8 to 10 minutes.
  • Add the mushrooms and wine, stir, and cook to reduce the wine by 20%, 4 to 6 minutes.
  • Stir in the soy sauce.
  • Return the meat to the pot, add enough water to cover, and cook, covered, until the meat is tender, about 2 hours.
  • Divide the between 6 bowls, serve over garlic mashed potatoes and serve.

Nutrition Facts : Calories 419.7, Fat 17.8, SaturatedFat 5.2, Cholesterol 98.3, Sodium 1035.7, Carbohydrate 21.2, Fiber 4.2, Sugar 6.1, Protein 37.4

EASY AND HEARTY SLOW COOKER BEEF STEW



Easy and Hearty Slow Cooker Beef Stew image

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories     Everyday Cooking

Time 6h10m

Yield 6

Number Of Ingredients 9

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

Steps:

  • Combine beef, potatoes, carrots, and onion in a slow cooker crock.
  • Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
  • Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g

SLOW COOKED BEEF AND MUSHROOM STEW



Slow cooked beef and mushroom stew image

Melt in the mouth hearty beef stew with mushrooms.

Provided by Jason Allen

Time 6h20m

Yield Serves 4

Number Of Ingredients 16

3 cloves of garlic
3 sprigs of Thyme
3 heaped table spoons of Plain flour
3 medium carrots (diced)
3 Parsnips (cubed around small roast potato size)
2 medium white onions (sliced)
1 diced Turnip
700g cubed beef
600ml beef stock
Table spoon of Worcestershire sauce
3 bay leafs
Tomato purée 2 large table spoons
500g mushrooms
Rapeseed oil
1/4 tea spoon of Black pepper
Table spoons of English mustard powder

Steps:

  • Put on a high heat slow cooker and add the beef stock to the slow cooker.
  • Put all of the flour, mustard powder and pepper in a bowl and use to completely coat the diced beef. Add any left over coating add to slow cooker.
  • Fry the coated beef with the rapeseed oil until browned off. Put seared beef in slow cooker.
  • Using the pan from the beef, fry mushrooms and onions until onions are slightly browned and translucent, then add to slow cooker.
  • Put diced carrots, turnip and Parsnips in slow cooker, with crushed garlic, Worcester sauce and tomato purée. Mix up and add bay leafs and thyme Turn down heat to medium and leave to cook
  • Remove bay leafs and thyme stalks before serving. Serve on its own or with creamy mash potato and cabbage.

BEEF STEW WITH SHIITAKE MUSHROOMS



Beef Stew with Shiitake Mushrooms image

Gold Medal® all-purpose flour provides a simple addition to this delicious beef stew packed with mushroom, carrot and tomato - a tasty dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h55m

Yield 4

Number Of Ingredients 11

1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef stew meat
2 tablespoons olive or vegetable oil
1 large onion, coarsely chopped (1 cup)
1 package (4 ounces) shiitake mushrooms, sliced (stems removed)
1 can (14 1/2 ounces) ready-to-serve beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
5 new potatoes, cut into fourths
1 cup baby-cut carrots

Steps:

  • Mix flour, salt and pepper. Coat beef with flour mixture.
  • Heat oil in Dutch oven over medium-high heat. Cook beef, onion and mushrooms in oil, stirring occasionally, until brown.
  • Stir in broth and tomatoes. Cover and simmer 2 hours, adding up to 1 cup water if necessary. Stir in potatoes and carrots. Cover and simmer about 30 minutes or until beef and vegetables are tender.

Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 4 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg

SLOW COOKER GUINNESS BEEF STEW WITH HORSERADISH CREAM



Slow Cooker Guinness Beef Stew With Horseradish Cream image

This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together; celery root and parsnips are very nice, too. This is not a toss-it-in-and-go kind of slow cooker recipe: It takes a little time to brown the beef and make a roux-thickened gravy, but those steps build flavor and ensure that you end up with a hearty stew rather than watery soup. Get everything going in the slow cooker - prepare the night before if you have the time - and the stew will be ready the moment you step in the door at suppertime. The horseradish sour cream comes together in minutes and makes a fresh, tangy topping for the mellow stew. (Here are pressure cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 8h30m

Yield 6 servings

Number Of Ingredients 23

3 pounds beef chuck, fat trimmed and meat cut into 2-inch cubes
2 tablespoons plus 1/3 cup all-purpose flour
Kosher salt and black pepper
4 tablespoons vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 tablespoons tomato paste
2 teaspoons packed brown sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon onion powder
1/2 teaspoon caraway seeds
1/2 teaspoon instant espresso powder
2 cups Guinness or other stout beer
2 cups beef broth or stock
2 fresh thyme sprigs
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
1 to 1 1/2 pounds root vegetables, such as carrots, turnips, rutabaga, celery root or parsnips, peeled and cut into 1- to 2-inch pieces
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice, plus more to taste
3/4 cup sour cream
3 tablespoons jarred horseradish
1/4 cup minced scallions or chives

Steps:

  • In a large mixing bowl, combine the beef and 2 tablespoons flour. Season generously with salt and pepper and toss to coat. In a large skillet or Dutch oven, heat 2 tablespoons vegetable oil over medium-high. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. Add a bit more oil if the meat sticks. (You can brown it on more than two sides if you have time, but two sides is enough to build flavor and texture.) Transfer the browned beef to a bowl or plate.
  • Make the gravy: Reduce the heat to medium-low and add the remaining 2 tablespoons oil. Add the garlic, dried shiitakes (if using), tomato paste, brown sugar, cocoa, onion powder, caraway seeds and espresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly blended, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and broth. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bits off the bottom of the pan. Let it boil until it is smooth and noticeably thickened, about 1 minute. Season with salt and pepper and remove from the heat.
  • Add the beef and any juices, the thyme, potatoes and root vegetables to a 6- to 8-quart slow cooker. Add the gravy and stir to combine. Cover and cook on low until the beef and vegetables are tender, about 8 hours.
  • When ready to serve, add the vinegar, Worcestershire sauce and lemon juice. Taste, and season with more salt, pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper; acid is key to making it taste lively. It may need a surprising amount of salt, especially if you have used unsalted or low-salt stock.) Discard the thyme sprigs.
  • Make the horseradish sour cream: Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in low bowls with a spoonful of the horseradish sour cream on top.

Nutrition Facts : @context http, Calories 936, UnsaturatedFat 23 grams, Carbohydrate 42 grams, Fat 38 grams, Fiber 6 grams, Protein 105 grams, SaturatedFat 13 grams, Sodium 2002 milligrams, Sugar 10 grams, TransFat 1 gram

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From themagicalslowcooker.com


SLOW COOKER BEEF STEW WITH RICH GRAVY AND CHUNKY VEGETABLES
2021-11-18 Instructions. Coat the beef in the plain flour until it's well covered. Heat the oil in a pan (or in your slow cooker pan if it's the type you can use on the hob) and brown the beef, in batches, don't overcrowd the pan, until it's browned and golden. Add all of your other ingredients, with all of the browned beef, into the pan.
From tamingtwins.com


SLOW COOKER BEEF AND MUSHROOM STEW | CANADIAN LIVING
2007-11-23 Add button mushrooms; cook until softened and almost no liquid remains, about 8 minutes. Add to slow cooker. Add celery, potatoes, porcini mushrooms, bay leaf and 1 cup (250 mL) water to slow cooker; stir to combine. Cover and cook on low for about 6 hours or until meat and vegetables are tender. Whisk remaining flour with 1/4 cup (50 mL) water ...
From canadianliving.com


SLOW COOKER BEEF STEW - TOGETHER AS FAMILY
2019-09-09 Instructions. Combine stew meat, potatoes, carrots, celery, sweet onion, garlic, beef broth, V8 juice, water and seasonings into the slow cooker. Cook on LOW for 8-10 hours. At 1 hour left to cook, add in the frozen corn and peas. Mix together the cornstarch and cold water in small bowl and add to the slow cooker.
From togetherasfamily.com


SLOW COOKERS RED WINE AND MUSHROOM BEEF STEW - MCCORMICK
Slow Cookers Red Wine and Mushroom Beef Stew. 5.0. 2 Reviews Write a Review. Add To Meal Planner. Save. Share. Our Slow Cookers Hearty Beef Stew Seasoning plus a few ingredients delivers a rich-tasting beef stew. Photo credit: Julie Deily from The Little Kitchen. 5m.
From mccormick.com


SLOW COOKER CHINESE BEEF STEW WITH 5 SPICE - HEALTHY SEASONAL …
2015-02-10 Scrape the beef into the slow cooker and return the skillet to the heat. Add the remaining 1 tablespoon oil and swirl to coat the pan. Add onion, mushrooms and the remaining ½ teaspoon salt and cook, stirring often until the mushrooms and onions are browning, and starting to soften, 3 to 4 minutes. Add 5-spice powder and stir to coat.
From healthyseasonalrecipes.com


BEEF AND MUSHROOM STEW RECIPE - RUNNING TO THE KITCHEN®
2021-11-24 Set the dial to sealing and cook on manual for 30 minutes. Let the Instant Pot naturally release pressure for 15 minutes then manually release the rest. If thickening, mix the arrowroot powder and water in a small bowl. Turn the Instant Pot to sauté and stir in the mixture until bubbling and slightly thickened.
From runningtothekitchen.com


WHOLE30 BEEF STEW (SLOW COOKER OR DUTCH OVEN) - TASTES LOVELY
2018-01-08 Paleo + Whole30 Beef Stew (Slow Cooker or Dutch Oven) Servings: 8. Prep Time: 40 mins. Cook Time: 6 hrs. This Paleo + Whole30 Beef Stew can be made in the slow cooker or dutch oven top cooking instructions. The MOST delicious beef stew you will ever have! With a secret ingredient that makes this stew amazing.
From tasteslovely.com


SLOW COOKER BEEF STEW - DINNER AT THE ZOO
2020-01-31 Remove 1/3 cup of stew liquid from the slow cooker. Add the flour and whisk until smooth. Pour the flour mixture back into the stew; stir to combine. Cover and cook on HIGH for an additional 30 minutes or until stew is slightly thickened. Uncover and stir in the frozen peas. Sprinkle with parsley and serve.
From dinneratthezoo.com


SLOW COOKER BEEF STEW RECIPE - I WASH YOU DRY
Add the beef to the slow cooker, along with the onion, potatoes, carrots and celery. In a large measuring cup or bowl, whisk together the beef broth, garlic, tomato paste, Worcestershire sauce and thyme. Pour over the beef and vegetables and add the bay leaf on top. Cook on LOW for 6 to 7 hours, or HIGH for 3 to 4 hours.
From iwashyoudry.com


SLOW-BRAISED BEEF STEW WITH MUSHROOMS RECIPE | MYRECIPES
Pour liquid over meat. Turn slow-cooker to high, cover, and cook until meat is very tender when pierced, 5 to 6 hours. Step 3. Rinse and drain mushrooms; trim off and discard stem ends. Cut mushrooms in half lengthwise and place in a 10- to 12-inch frying pan; add butter. Step 4.
From myrecipes.com


SLOW COOKER BEEF STEW - THE COZY COOK
2020-09-17 Season beef with pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again. Sear the meat in batches for 45 seconds per side and transfer to the Slow Cooker. Melt 1 Tablespoon of butter and soften the onions and garlic, scraping up any meat remnants up from the pot.
From thecozycook.com


SLOW COOKER BEEF STEW - COOKING CLASSY
Cover and cook on low heat for 7 - 8 hours. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley.
From cookingclassy.com


BEST SLOW COOKER BEEF STEW RECIPES | FOOD NETWORK CANADA
2013-12-13 Step 1. Combine vegetables in 4½ qt (4.3 L) slow cooker. Add bay leaves. Step 2. Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef. Step 3. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker. Step 4.
From foodnetwork.ca


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