SLOW COOKER VEGETABLE BEEF STEW
Here is a variation of a beef stew that I came across. With sweet flavor from apricots and squash, we think it has South American or Cuban flair. The addition of corn makes it even more hearty. -Ruth Rodriguez of Fort Myers Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. , Cover and cook on high for 5-6 hours or until vegetables and meat are tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley.
Nutrition Facts : Calories 278 calories, Fat 9g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 717mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 5g fiber), Protein 21g protein.
SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SLOW-COOKER OLD-FASHIONED BEEF STEW
Just because you're short on time doesn't mean dinner won't be anything less that fabulous tonight. Take just 20 minutes to prep the ingredients in the morning, and you can come home to a slow cooker beef stew that tastes like you've been working in the kitchen all day.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h20m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
- Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
- Cover; cook on Low heat setting 9 to 10 hours.
Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g, TransFat 1/2 g
SLOW COOKER GROUND BEEF STEW
Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!
Provided by Luv2BakeGirl
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h35m
Yield 6
Number Of Ingredients 18
Steps:
- Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
- Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 46.7 g, Cholesterol 49.6 mg, Fat 13 g, Fiber 6.7 g, Protein 21.5 g, SaturatedFat 4.5 g, Sodium 1199.5 mg, Sugar 7.7 g
EASIEST SLOW COOKER VEGETABLE BEEF SOUP
Canned vegetables with stew meat combined for a delicious vegetable beef soup that saves you a lot of time.
Provided by april 5
Categories Low Cholesterol
Time 6h5m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.
Nutrition Facts : Calories 456.1, Fat 21.1, SaturatedFat 8, Cholesterol 79, Sodium 1383.3, Carbohydrate 44.4, Fiber 8.8, Sugar 10.6, Protein 26.3
SLOW COOKER HEARTY BEEF STEW
I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.
Provided by CookingONTheSide
Categories Stew
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Dry beef with paper towels, then season with salt and pepper.
- Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
- Add half of beef and brown on all sides, about 8 minutes.
- Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
- Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
- Add tomato paste and cook, stirring well, for 2 minutes.
- Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
- Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
- Season with salt and pepper.
- Wrap vegetables in foil packet that will fit in slow cooker.
- Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
- Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
- Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
- Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
- Transfer vegetable packet to plate.
- Carefully open packet (watch for steam) and stir vegetables and juices into stew.
- Add remaining 1 t thyme and peas and let stand until heated through.
- Season with salt and pepper to taste and serve.
SLOW COOKER VEGETARIAN STEW
A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.
Provided by Pip Mehrtens
Time 3h35m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g
SLOW-COOKER WINTER VEGETABLE STEW
Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h40m
Yield 8
Number Of Ingredients 12
Steps:
- In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
- Cover; cook on Low heat setting 8 to 10 hours.
- In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg
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