Steak Kidney Stew Crock Potslow Cooker Recipes

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STEAK & KIDNEY STEW, CROCK POT/SLOW COOKER.



Steak & Kidney Stew, Crock Pot/Slow Cooker. image

Make and share this Steak & Kidney Stew, Crock Pot/Slow Cooker. recipe from Food.com.

Provided by Ailsa of New Zealand

Categories     Stew

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 15

2 large carrots, peeled and diced
2 onions, peeled and sliced
3 garlic cloves, sliced
4 lambs kidneys
500 g stewing beef, cubed
1/4 cup all-purpose flour, to coat the steak & kidney before cooking
1 cup red wine, the type you like to drink
2 beef bouillon cubes, Oxo
1/2 cup water, boiling
1 tablespoon tomato puree
1/2 teaspoon soy sauce
1/2 teaspoon chili flakes
1/2 teaspoon dried rosemary
1/2 teaspoon fresh ground black pepper (to taste)
2 teaspoons cornstarch, too thicken at the end of cooking

Steps:

  • Switch your crock pot/slow cooker on to warm-up.
  • Peel and slice the carrots, onions and garlic.
  • Place vegetables in the bottom of the crock pot/slow cooker, replace lid while you work on the meat.
  • Remove skin from the kidneys if there is any. Cut into as big or small pieces that you like, set aside.
  • Cut the steak into 1 inch cubes, place in a zip-lock bag with the kidneys and 1/4 cup of all purpose flour, close the bag leaving some air in it and shake well to coat the meat. Remove meat from the bag and place on top of the vegetables in the crock pot/slow cooker. Replace lid.
  • In a jug place the 1 cup of wine, 1/2 cup of boiling water, 2 oxo cubes, 1 tbsp tomato puree, soy sauce and mix well. Pour over the ingredients in the crock pot/slow cooker.
  • Sprinkle chili flakes and rosemary on top of stew. Add as much black pepper as you like.
  • Cook on low all day or until the meat and vegetables are tender.
  • I have not added salt because of the stock cubes & soy sauce, but you can if liked.
  • When cooked. Check that the stew is as thick as you like it. If not mix the 2 tsp of cornflour with 2 tsp cold water. Turn the crock pot/slow cooker to high and stir in the cornflour, a little at a time, stirring and checking that it is as thick as you want the stew to be. You don't need to add all the cornflour if it's how you want the stew.
  • Serve with boiled potatoes and steamed broccoli or any vegetables you like.
  • Note: You might like to add frozen peas in the last 5 minutes.

Nutrition Facts : Calories 294.8, Fat 6.2, SaturatedFat 2.6, Cholesterol 80.3, Sodium 689, Carbohydrate 19.8, Fiber 2.5, Sugar 5.2, Protein 29.8

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

Steps:

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

STEAK & KIDNEY STEW, CROCK POT/SLOW COOKER



Steak & Kidney Stew, Crock Pot/Slow Cooker image

Makes a great filling for steak and kidney pie. Filling freezes well for homemade ready meals.

Categories     Beef/Pork     Other     Other Beef/Pork     Dinner     Beef/Pork Dinner

Yield 4

Number Of Ingredients 16

2 large Carrots, peeled and diced
2 Onions, peeled and sliced
3 cloves Garlic, sliced
1 cup Mushrooms, quartered
4 Lamb kidneys
500g Stewing beef
1/4 cup All-purpose flour
1 cup Red wine, the type you like to drink
2 Oxo Cubes
1/2 cup water, boiling
1 tbsp Tomato paste
1/2 tsp Soy sauce
1/2 tsp chili flakes
1/2 tsp Rosemary dried
1/2 tsp Ground Black Pepper
2 tsp Cornstarch

Steps:

  • Switch on your crock pot/slow cooker to warm up.
  • Peel and slice the carrots, onions and garlic. Quarter the mushrooms.
  • Place vegetables in the bottom of the crock pot/slow cooker, replace lid while you work on the meat.
  • Remove skin from the kidneys if there is any, Cut into as big or small pieces that you like, set aside.
  • Cut the steak into 1 inch cubes, place in a zip-lock bag with the kidneys and flour, close the bag leaving some air in the bag and shake well to coat the meat. Remove meat from the bag and place on top of the vegetables in the crock pot/slow cooker. Replace the lid.
  • In a jug place the wine, boiling water, oxo cubes, tomato paste, soy sauce and mix well. Pour over the ingredients in the crock pot/slow cooker.
  • Sprinkle chili flakes and rosemary on top of the stew. Add the black pepper.
  • If you don't think the stew is thick enough, you can use the cornstarch to thicken it. Just mix with water and add to the stew just before the end of cooking.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

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

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

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

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