Slow Cooker Gypsy Stew Recipes

SLOW-COOKER BEEF STEW

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.

GYPSY STEW -- MIDWEST 1960S VERSION

Steps:

• Crumble hamburger in skillet.
• Add diced onion and let cook till meat is browned and onion translucent.
• Drain excess fat if needed.
• Add two cans Campbell's Vegetable Soup and combine to make stew. DO NOT DILUTE!
• Add pepper to taste.
• Serve with bread and butter.

SLOW COOKER GYPSY STEW

Steps:

• Add all ingredients to slow cooker
• Cover and cook on either LOW 10-11 hours or on HIGH for 5-6 hours. Serve with warm bread n butter

SLOW COOKER VEGETARIAN STEW

Steps:

• Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
• Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

GYPSY CHICKEN STEW

Steps:

• Note: Never boil this stew, boiling will ruin it because of the sherry will cook out but on the other hand if it's not cooked enough, it will be bitter.
• Put chicken, onions, garlic, half the sherry, and the both into a large, heavy soup or Dutch oven. If the liquid isn't enough to cover the other ingredients, add more broth or water. Cover the pot and simmer slowly for 1-1 ½ hours or until chicken is cooked.
• Cut chiles into chunks. Using 2 forks, tear tomatoes apart and place in large bowl with chiles and their juices, to mingle together while chicken is cooking.
• Remove cooked chicken and let cool enough so you can pick meat off bones. Add chiles, tomatoes, remaining sherry, salt, and chicken to the soup. Cover and simmer slowly for about an hour.
• Cut chunks of cheese into cubes and place in bottom of individual serving bowls. Pour stew into each bowl; the heat will melt the cheese. Serve with Flour Tortillas and a side dish of guacamole or beans.