SLOW COOKER BEEF STEW I
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
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
EASY BEEF STEW FOR THE SLOW COOKER
Very easy to prepare beef stew. Lots of flavor and quick to prepare.
Provided by Megan Croy Reed
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h15m
Yield 6
Number Of Ingredients 10
Steps:
- Put beef in a slow cooker.
- Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
- Cook on High for 6 hours.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 33.8 g, Cholesterol 40 mg, Fat 4.9 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 1.8 g, Sodium 1003.2 mg, Sugar 5.8 g
SHORT RIB STEW WITH YUCA (VACA ATOLADA)
This Brazilian Short Rib Beef Stew with Yuca is the ultimate cold weather comfort food! Slow cooked in a Dutch oven until the beef is succulent and fall-apart tender, this dish will quickly become a family favorite. Serve it over rice, buttered noodles or along a nice crusty bread to soak up the savory sauce.
Provided by Olivia Mesquita
Categories Brazilian Food
Time 2h50m
Number Of Ingredients 13
Steps:
- In a large bowl, toss the short ribs with salt and pepper. Add the flour and toss until every piece is coated.
- Heat 2 tablespoons of olive oil in a large Dutch oven, over medium high heat, until shimmering. Working in batches, brown the short ribs on all sides, about 2 minutes per side. Remove to a plate and set aside.
- Add the remaining olive oil, if needed. Add the onion and garlic and saute until softened and starting to brown, about 5 minutes.
- Add the chopped tomatoes and cook until softened, 2-3 minutes.
- Pour the wine and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Cook until reduced by half, about 3 minutes.
- Add the beef broth, tomato paste and bay leaves. Bring to a boil. Once boiling, return the short ribs and any accumulated juices to the pot.
- Reduce the heat to low, cover and simmer for 2 hours or until the beef is tender. If any fat raises to the surface, skim it off the top with a spoon.
- Once the beef is tender, stir in the prepared yuca. Cover and continue simmering until the yuca is very soft and the short ribs are falling-apart tender, about 30-40 minutes.
- If necessary, remove beef and yuca to a plate, and boil the sauce for up to 10 minutes to reduce to desired consistency. Taste for seasoning and adjust salt and pepper as needed.
- Return everything to the pot, discard the bay leaves, and stir to combine. Garnish with chopped parsley and serve or refrigerate (once cool) for the flavors to mend.
Nutrition Facts : Calories 579 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 32 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 359 grams sodium, Sugar 4 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
BEEF SHORT RIB STEW WITH YUCA
"This Brazilian Short Rib Beef Stew with Yuca is the ultimate cold weather comfort food! Slow cooked in a Dutch oven until the beef is succulent and fall-apart tender, this dish will quickly become a family favorite. Serve it over rice, buttered noodles or along a nice crusty bread to soak up the savory sauce. "Bon appetit!!Antonio Seabra
Provided by Antonio Seabra
Categories Main Dish
Time 2h38m
Yield 6-8
Number Of Ingredients 9
Steps:
- Place the meat in a pan, drizzle with the rib broth dissolved in the water, the beer and cover with aluminum foil. Place in a medium preheated oven, for 1 hour.
- Place the cassava in a pressure cooker with salt and pepper, cover with water and cover.Cook for 20 minutes after starting the pressure, over medium heat.
- Turn off, wait for the pressure to come out naturally and open the pan. Remove the aluminum foil from the pan and distribute the cassava among the pieces of meat.
- Sprinkle with salt, pepper and return to the medium preheated oven, for 30 minutes or until golden brown.Turn off, sprinkle with parsley and serve.
- Serve with white rice.
Nutrition Facts : ServingSize 6-8, Calories 272, Fat 12, SaturatedFat 3, Cholesterol 53, Sodium 541, Carbohydrate 23, Sugar 6, Fiber 4, Protein 19
SLOW-COOKER BEEF STEW
Steps:
- To marinate the beef, place the cubes in a large glass or stainless-steel bowl. Add the wine, carrot, celery and onion. Cover and refrigerate for at least 2 hours or overnight.
- Line both a baking sheet and a large plate with paper towels. With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid.
- To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.
- Season the beef with salt and pepper. Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done. Set aside.
- Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes. Sprinkle the flour over the vegetables and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.
- Transfer the vegetables and beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste and garlic and stir to combine. Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours. (Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef. Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours.)
- Remove and discard the bouquet garni. Add the mushrooms and continue to cook until tender, about 30 minutes. Stir in the reserved bacon. Taste and adjust the seasoning with salt and pepper. Serve piping hot with noodles, potatoes or rice. Or, better yet, cool, refrigerate and reheat to serve the next day.
SLOW-COOKER HUNGARIAN BEEF STEW
This is a super easy, soo tasty dinner. Throw it in the crock pot in the morning, and voila! you've got a pefect savory dinner.
Provided by crazycookinmama
Categories Stew
Time 10h10m
Yield 8 Cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
- Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
- Serve over Egg Noodles.
Nutrition Facts : Calories 380.2, Fat 14.9, SaturatedFat 6.4, Cholesterol 111.1, Sodium 957.7, Carbohydrate 26.3, Fiber 5.6, Sugar 10, Protein 36.2
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