Slow Cooker Country French Beef Stew Recipes

SLOW-COOKER COUNTRY FRENCH BEEF STEW

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
• Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

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.

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.

FRENCH BEEF STEW

Steps:

• Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
• In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
• Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
• Blend in mustard and serve.

FRENCH BEEF STEW

Steps:

• Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.

COUNTRY FRENCH BEEF STEW

Steps:

• If using dry beans, rinse beans.
• In a large saucepan combine drained beans and the 4 cups water.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
• Place flour and pepper in a plastic bag.
• Add beef pieces, a few at a time, shaking to coat.
• In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.
• Add remaining oil, remaining beef, onion, and garlic to Dutch oven.
• Cook until beef is brown and onion is tender.
• Drain fat, if necessary.
• Stir in wine, scraping until the brown bits are dissolved.
• Return all beef to Dutch oven.
• Stir in beans, soup stock or broth, tomato, and dried thyme (if using).
• Bring to boiling; reduce heat.
• Simmer, covered, for 1-1/2 hours.
• Add carrots and parsnips.
• Return to boiling; reduce heat.
• Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.
• Stir in fresh thyme (if using).
• If desired, garnish with parsley.
• *Note:If using canned beans, decrease soup stock or broth to 1 cup.

FRENCH COUNTRY CHICKEN STEW (CROCK POT)

Steps:

• To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth. Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew. You can omit this step by using a can of creamed soup.
• Prepare your crock pot with a light coating of cooking spray.
• Mix together the aromatics (onions, celery and carrots) and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
• Place the chicken breasts on top of the vegetables. Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence) and sprinkle on top of the chicken and vegetables.
• Pour soup substitute or canned soup on top. Cover and cook on high for 3 to 4 hours. (I found 4 worked for me but appliances vary.)
• Blend together the wine and cornstarch. (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.) Stir into the crock pot until well mixed and smooth. Cook uncovered on high for 15 to 20 minutes.
• Serve over rice or noodles.