Best Crock Pot Beef Stew Recipes

Steps:

• Place meat in crock pot.
• Mix flour, salt, pepper and pour over meat.
• Stir to coat meat with flour.
• Add remaining ingredients and stir to mix well.
• Cover and cook on low for 10-12 hours or high for 4-6 hours.
• Stir stew thoroughly before serving.

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.

Steps:

• Cut beef in 1 inch cubes removing any fat.
• Place cut up vegetables in order in bottom of large crock pot carrots, potatoes, celery then onions.
• Place cubed beef over vegetables.
• Sprinkle with salt, pepper and thyme.
• Sprinkle with package of Au Jus Gravy mix.
• Pour tomatoes over all.
• Cook for 1 hr on high then reduce to low for 6 hours (or 8 total hours on low if you are heading out for work or errands)
• Stir all together gently and let cook for 45 minutes.

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

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.

Steps:

• Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
• Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
• Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
• Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
• *Or on HIGH 5 to 6 hours
• Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.

Steps:

• Put the flour in a large Ziploc bag.
• Add the beef and seal.
• Toss to lightly coat the beef.
• Heat a few tablespoons of the oil in a large skillet over medium-high heat.
• Brown the meat in small batches, adding more oil as necessary.
• Transfer to the slow cooker.
• Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
• Stir in the tomato paste and coat the onions then transfer to the slow cooker.
• Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
• Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
• Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
• Add the peas and heat through before serving.

Steps:

• Shake the beef stew meat in a brown paper bag or resealable plastic bag with the flour and seasoning salt until evenly coated.
• Heat the olive oil in a skillet. Add the floured stew meat to the pan and brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
• Saute the diced onion for 2 minutes. Transfer the onions into the slow cooker as well.
• Pour in to the skillet the worcestershire sauce, water and beef demi glace and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat and set aside.
• Add the diced potatoes, carrots, celery and bay leaves to the slow cooker.
• Pour the broth mixture in the crockpot over the vegetables.
• Cover and cook on low for 8 hours. Remove the bay leaves before serving.

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.

Steps:

• Mix the wine, beef broth, tomato paste water, paprika, cayenne pepper salt, pepper and allspice together in a large bowl. Stir in the uncooked beef chunks. Cover and let marinate in the refrigerator overnight.
• Put potatoes, onion, garlic, baby carrots and jalepeno into the crock pot.
• Pour beef mixture over the vegetables and stir well with a wooden spoon.
• Set on low heat. Let cook for at least 8 hours. The meat should be tender and falling apart.
• Stir in frozen peas approximately 30 minutes before you plan on serving the stew.
• Serve over yellow rice.