Simple Crock Pot Beef Stew Recipes

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:

• 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:

• Lightly dredge beef in flour with 1 teaspoon garlic powder, black pepper to taste, a pinch of salt, and paprika.
• Brown in pan with 2 tablespoons of olive oil.
• Add to crock pot.
• Mix in crock pot all remaining ingredients except the peas and onions (hold aside the gravy mix, cold water and corn starch until the end to thicken).
• Cook for 6 hrs on high or 8 hours on low if you are leaving house.
• Turn down to low and simmer as long as needed.
• Thicken "soup" base to desired consistency using brown gravy mix and corn starch with 1 cup cold water.
• Be sure to whisk thoroughly before adding to crock pot to avoid lumps.
• Add peas and onions and cook for at least 2 hours prior to serving.
• Remove all bay leaves, serve with crusty bread or your favorite starch.
• Enjoy ;).

Steps:

• Brown the meat in a few tablespoons of olive oil over high heat. Just enough to sear it and seal in the juices.
• Combine the meat and all the ingredients in the crock pot, cook on low at least 6 hours, but can go for 10 or more.

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.