SLOW COOKER BEEF STEW
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
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.
SLOW COOKER BEEF STEW I
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
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
GUINNESS BEEF STEW IN A CROCK POT
With my Irish father in town, I wanted a ready-made meal after a long day of sight-seeing. I chose a hearty beef stew and wanted to incorporate his favorite beer, Guinness. I was worried that we left it in too long, but after 10 hours on low and 2 hours on warm ( it was a long day of sight-seeing) it was still awesome! Makes a flavorful, thick sauce to dip bread in. I filled the crock pot to the top because I wanted enough for them to have lunch left-overs, so decrease the amounts if needed. Enjoy!
Provided by c.walsh
Categories Stew
Time 8h40m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Put potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves.
- Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tbsp of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned.(It took me about 3 batches in a 12" skillet). Add more oil to pan as necessary for each batch. Remove and set aside.
- Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan. (That's Flavor!).
- Add meat and onions to crock pot, top with mushrooms.
- Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).
- Cook 8 hours on low heat. Stir in frozen peas when done, they'll heat up on their own.
- Serve with crusty French bread!
- *Tony Chachere's and Mrs. Dash are my "go-to" seasonings for everything. You can use your favorite if these are not available.
Nutrition Facts : Calories 412, Fat 9.5, SaturatedFat 3.2, Cholesterol 87.1, Sodium 663.1, Carbohydrate 45, Fiber 6.2, Sugar 7.8, Protein 36.5
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
BEEF IN BEER IN THE SLOW COOKER
Delicious tender beef cooked in the slow cooker with beer, shallots, bacon, and mushrooms. The Guiness® makes a lovely gravy without tasting overly strong of beer. This is quite a meaty dish so would also be nice with potatoes and carrots added. I serve this with crusty French bread to mop up the juices. Hearty and warming to come home to. Cooks in 5 hours in the slow cooker; however it would not hurt it to be cooked all day.
Provided by Samantha's Supper
Categories 100+ Everyday Cooking Recipes
Time 5h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat slow cooker on Low.
- Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
- Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
- Cook on Low until meat is cooked through, about 5 hours.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 42 g, Cholesterol 72.4 mg, Fat 24 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 8.1 g, Sodium 316.6 mg, Sugar 10.2 g
CROCK POT BEEF & BEER STEW
I mixed up a few recipes and came up with this one. The meat was so tender. Serve with crusty bread. This stew is chunky, not soupy.
Provided by GratefulMe
Categories Stew
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place cut carrots, celery, onion and potatoes in the bottom of a large crock pot.
- Mix tomato paste, garlic, paprika and Worcestershire sauce together in a small prep bowl and set aside.
- Trim meat and cut into 1" cubes.
- Place flour, salt and pepper into a large zipper lock bag. Add meat, seal bag and shake to coat.
- In a large skillet heat 1 Tablespoon vegetable oil until hot. Add half of the meat and brown quickly on all sides. Be careful to separate the pieces. Transfer meat to the crock pot and brown the remaining pieces. Spoon the tomato paste mixture over the last batch of beef and stir well to coat. Cook about 1 minute longer then tranfer contents of skillet to the crock pot.
- Add the bay leaves and pour the beer over everything. Cover and cook on low for 8-10 hours. (Note, this was fully cooked in my crock after 8 hours.).
CROCK POT BEEF & BEER STEW
Make and share this Crock Pot Beef & Beer Stew recipe from Food.com.
Provided by Chef Argyle
Categories One Dish Meal
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add beef and vegetables to crockpot.
- Mix the remaining ingredients (except cornstarch) in a bowl and pour over beef.
- Cover and cook on low for 6 hours.
- When you hit the 6-hour mark, mix the cornstarch with about 1 tbsp of water, then add this mixture to the crock pot.
- Leave the lid off, turn the crock pot to high, and let it cook for another 10 minutes or so, until the sauce starts to thicken a bit.
- Serve with some crusty bread and enjoy!
Nutrition Facts : Calories 1168.2, Fat 112.7, SaturatedFat 45.9, Cholesterol 155.5, Sodium 1173.3, Carbohydrate 19.1, Fiber 2.1, Sugar 4.5, Protein 15.4
BEEF STEW WITH BEER (CROCK POT)
Make and share this Beef Stew With Beer (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Stew
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour, salt and pepper together and coat beef cubes.
- Fry bacon until crisp. Discard fat.
- Mix together beer and seasonings.
- Place beef, bacon, garlic and onions in cooker. Pour liquid mixture over them.
- cook on low for 10 hours or on high for 6 hours.
Nutrition Facts : Calories 556.5, Fat 34.6, SaturatedFat 13.6, Cholesterol 109, Sodium 772.7, Carbohydrate 23.9, Fiber 3, Sugar 7.6, Protein 33.7
SLOW COOKED BARBECUE BEER BEEF
Delicious slow-cooked barbecue beef. Served this at a Super Bowl® party and it was a big hit!
Provided by Allison Fletcher Acosta
Categories Main Dish Recipes Sandwich Recipes Beef
Time 10h35m
Yield 16
Number Of Ingredients 17
Steps:
- Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
- Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
- Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
- Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
- Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.
Nutrition Facts : Calories 374 calories, Carbohydrate 35.2 g, Cholesterol 46.6 mg, Fat 19.2 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 6.6 g, Sodium 493.9 mg, Sugar 11 g
SLOW COOKER IRISH BEEF STEW
The most comforting and delicious variation of Irish stew you'll ever try.
Provided by Jill Brune Lash
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- Coat beef thoroughly with flour.
- Heat oil in a large saute pan over medium heat. Add beef and cook until browned on all sides, 7 to 10 minutes.
- Transfer beef to a slow cooker and add potatoes, carrots, onion, diced tomatoes, coffee, soup mix, bouillon cubes, soy sauce, and mustard.
- Cook on Low until beef and vegetables are tender, 4 to 5 hours.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 24.9 g, Cholesterol 62.6 mg, Fat 19 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 6.6 g, Sodium 778 mg, Sugar 3.6 g
FLEMISH BEEF STEW (CROCK POT)
This recipe calls for a brown ale or a strong dark beer. It is recommended that you do not use a stout. I found this recipe in Eating Well Magazine.
Provided by Bev I Am
Categories Stew
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tsp oil in a large skillet over medium heat.
- Add half the beef and brown on all sides, turning frequently (about 5 minutes).
- Transfer to a 6 quart crock pot.
- Drain any fat from pan.
- Add the remaining 2 tsp oil and brown the remaining beef.
- Transfer to the crock pot.
- Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 minutes).
- Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more.
- Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling (about 3 minutes).
- Transfer the mushroom mixture to the crock pot.
- Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
- Stir to combine.
- Cover and cook on low until the beef is very tender, about 8 hours.
- Discard bay leaf before serving.
- ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
- Serves 8.
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SLOW COOKER BEEF STEW WITH BEER - FOX AND BRIAR
From foxandbriar.com
Cuisine AmericanCategory Dinner, Soups/StewsServings 8Total Time 8 hrs 20 mins
- Add all ingredients to slow cooker EXCEPT the flour and 1 tablespoon each of the thyme and rosemary. If you prefer firmer vegetables, do not add them until the last 1-2 hours of cooking. You can add them now but they will be softer. Cook on low heat for 8 hours.
- About 1 hour before stew is done cooking, remove 1/2 cup of broth. Whisk 2 tablespoons of flour into the broth until there are no lumps. You can add more broth if it gets too thick. Once mixed, pour the flour mixture into the crock pot and stir to mix. Continue cooking until done.
- Right before serving, remove the bay leaves. Add the 1 tablespoon of thyme and rosemary. Taste and add more salt and pepper if needed. Serve with crusty bread and enjoy!
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