Slow Cook Beef Stew Recipes

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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



Slow-Cooker Beef Stew image

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

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

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



Slow Cooker Beef Stew I image

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

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

SLOW COOKER BEEF STEW

Provided by Nancy Fuller

Categories     main-dish

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 19



Slow Cooker Beef Stew image

Steps:

  • Put 1 cup of the flour in a shallow bowl and season with salt and pepper. Dredge the beef in the seasoned flour and set aside.
  • Heat a heavy skillet on medium-high heat, add the bacon and cook until crisp. Set the bacon aside, leaving the drippings behind in the skillet (chop the bacon and reserve for serving). In batches, brown the beef in the skillet, adding olive oil if necessary, about 3 minutes per batch. Transfer each batch to the slow cooker as it browns.
  • Add the butter and remaining 3 tablespoons flour to the skillet. Cook 3 minutes, stirring with a whisk. Whisk in the tomato paste. Turn off the heat, pour in the beef broth and whisk to get all the ingredients incorporated with the brown bits from the bottom of the skillet. Add the mixture to the slow cooker.
  • Add the beets, carrots, potatoes, Brussels sprouts, red wine, parsley, Worcestershire, allspice, garlic, bay leaves and onions. Set the cooker to low and cook for 8 hours.
  • Serve in bowls sprinkled with the reserved bacon.

1 cup plus 3 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 1/2 pounds boneless chuck, cut into 1-inch cubes
4 slices bacon
3 tablespoons olive oil, optional
3 tablespoons butter
2 tablespoons tomato paste
3 cups beef broth
1 pound baby multi-colored beets with tops, peeled and tops removed
1 pound rainbow carrots with tops, peeled and tops removed
1 pound multi-colored Peewee potatoes
1 pint Brussels sprouts, chopped
2 cups good red wine
1/2 cup fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon whole allspice
5 cloves garlic
3 bay leaves
1 medium onion, chopped

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



Slow Cooker Hearty Beef Stew image

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.

5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
salt, to taste
pepper, to taste
3 tablespoons vegetable oil
4 medium onions, chopped fine
1 (6 ounce) can tomato paste
2 cups low sodium chicken broth or 2 cups beef broth
3 tablespoons soy sauce
1 lb carrot, peeled and cut into 1-inch pieces
1 lb parsnip, peeled and cut into 1-inch pieces
1 lb red potatoes, cut into 1-inch pieces
1 1/2 teaspoons fresh thyme, minced
2 bay leaves
2 tablespoons minute tapioca
2 cups frozen peas, thawed

SLOW COOKER BEEF STEW RECIPE BY TASTY

Here's what you need: chuck roast, all-purpose flour, salt, pepper, olive oil, red onion, celery stalk, carrot, garlic, can of plum tomatoes, red wine, bay leaf, fresh parsley, chopped fresh sage

Provided by Hitomi Aihara

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14



Slow Cooker Beef Stew Recipe by Tasty image

Steps:

  • In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely.
  • Heat oil in large skillet. Sear the meat on all sides until golden brown.
  • Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours.
  • Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 2 grams, Protein 55 grams, Sugar 4 grams

3 lb chuck roast
⅓ cup all-purpose flour
1 ½ tablespoons salt, divided
½ tablespoon pepper
1 tablespoon olive oil
1 cup red onion, diced
1 celery stalk, diced
1 carrot, diced
3 cloves garlic, minced
28 oz can of plum tomatoes
2 cups red wine
1 bay leaf
1 tablespoon fresh parsley, chopped, plus more for serving
1 tablespoon chopped fresh sage

SLOW-COOKER BEEF STEW

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 13



Slow-cooker beef stew image

Steps:

  • Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
  • Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
  • If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

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



Slow Cooker Ground Beef Stew image

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

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup tomato-vegetable juice cocktail
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce
4 potatoes, peeled and diced
1 (8 ounce) can whole kernel corn, drained
1 cup frozen green peas, thawed
1 cup diced carrots
1 (4.5 ounce) can mushroom pieces and stems, drained
1 teaspoon dried celery flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme

SLOW-COOKED BEEF STEW

My favorite stew recipe, from "Cold Weather Cooking, " by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature.

Provided by Roxygirl in Colorado

Categories     Stew

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 15



Slow-Cooked Beef Stew image

Steps:

  • Preheat the oven to 275 degrees.
  • In a large mixing bowl combine the beef with all the vegetables.
  • Season with the garlic, celery seeds, thyme, salt, and pepper.
  • In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
  • Add this mixture to the meat and vegetables and stir to blend.
  • Transfer the stew to a dutch oven or large casserole.
  • Cover lightly and cook 5 hours without peeking or disturbing.
  • Makes 6 servings.

Nutrition Facts : Calories 636.4, Fat 22.4, SaturatedFat 8.7, Cholesterol 109.6, Sodium 1269, Carbohydrate 60.2, Fiber 7.7, Sugar 15.8, Protein 45

2 1/2 lbs lean stewing beef, cut into 1-1/2 inch pieces
12 ounces baby carrots
3 large potatoes, peeled and cut into 1 inch cubes
2 medium turnips, peeled and cut into 3/4 inch pieces (I sometimes use sweet potatoes instead of turnips)
4 small onions, peeled and quartered (about 2 inches in diameter)
3 garlic cloves, minced
1 teaspoon celery seed
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 1/2 cups V8 vegetable juice (spicy V-8 is good, too)
1/2 cup dry red wine
1 tablespoon Dijon mustard
2 tablespoons light brown sugar
3 1/2 tablespoons tapioca

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



Slow Cooker Beef Stew image

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.

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

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From pitchforkfoodie.com


MOM'S SLOW COOKER BEEF STEW RECIPE | AMBITIOUS KITCHEN
Add the liquids. Pour your beef broth, dry red wine, tomato paste, worcestershire, balsamic vinegar, thyme and salt and pepper into the bowl of your slow cooker. Stir together with the beef until combined. Veg it up. Next stir in the garlic, onion, carrots and potatoes. Cover and cook on low for 7-8 hours.
From ambitiouskitchen.com


ULTIMATE SLOW COOKER BEEF STEW - DINNER, THEN DESSERT
Instructions. Preheat a large skillet or aluminum slow cooker insert on high heat. Season the beef with half the salt and all the pepper. Add to the skillet and brown on each side for 4-6 minutes or until deeply browned on each side. Remove the beef from the pan and add in …
From dinnerthendessert.com


SLOW COOKER BEEF STEW - MY FUSSY EATER | EASY KIDS RECIPES
Heat the oil in a frying pan or in the pot of the slow cooker if you have one that can be used on the hob. Add the beef and fry until browned. I tend to do this in two batches. Add the beef to the slow cooker along with the rest of the ingredients except the parsley. Cook on low for 6 hours or high for 4 hours.
From myfussyeater.com


SLOW COOKER BEEF STEW | CROCKPOT DUMP-AND-GO MEAL - SAVOR
Cover and cook on LOW for 7 hours or HIGH for 4 hours. Remove ⅓ cup of stew liquid from the crockpot and pour into a bowl. Add the flour and whisk until smooth. Pour the flour mixture back into the stew; stir to combine. Cover the slow cooker & cook on HIGH for an additional 30 minutes or until stew thickens.
From savorandsavvy.com


HOW TO COOK STEW BEEF IN SLOW COOKER - COOKING TOM
Ingredients 2 pounds beef stew meat, trimmed and cut into 1-inch cubes.1 package McCormick® Slow Cooker Hearty Beef Stew Seasoning Mix.1 1/3 cups water.2 cups potato chunks.2 cups carrot chunks.1 medium onion, cut into thin wedges.1/2 cup sliced celery.
From cookingtom.com


5 BEST BEEF FOR SLOW-COOKER STEW: WHAT IS THE BEST CUT OF BEEF TO …
In this postHow to choose beef for slow-cooker stew?1. Choose a tough cut with a lot of collagen2. The beef should be well marbled with fat, but not too fatty3. Buy fresh beef instead of stale or frozen cuts4. Cut the beef into about one-inch cubesBest beef for slow-cooker stew1. Chuck steak2. Brisket3. Bone-in/ boneless …
From cookindocs.com


SLOW COOKER BEEF STEW WITH RICH GRAVY AND CHUNKY VEGETABLES
Instructions. Coat the beef in the plain flour until it's well covered. Heat the oil in a pan (or in your slow cooker pan if it's the type you can use on the hob) and brown the beef, in batches, don't overcrowd the pan, until it's browned and golden. Add all of your other ingredients, with all of the browned beef, into the pan.
From tamingtwins.com


ULTIMATE SLOW COOKER BEEF STEW - SWEET AND SAVORY MEALS
Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add the wine to deglaze the skillet. Transfer the mixture to the slow cooker on top of the meat. Add Worcestershire sauce and tomato paste. Add carrots, celery, potatoes, and mushrooms (if using).
From sweetandsavorymeals.com


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