SLOW COOKER BEEF STEW IV
Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.
Provided by IAMROSIE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h15m
Yield 12
Number Of Ingredients 15
Steps:
- Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
- Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
- In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
- Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
Nutrition Facts : Calories 491.7 calories, Carbohydrate 25.7 g, Cholesterol 106.2 mg, Fat 27.5 g, Fiber 2.2 g, Protein 33.5 g, SaturatedFat 10.6 g, Sodium 409.6 mg, Sugar 3.4 g
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
SLOW COOKER BEEF STEW III
Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread.
Provided by Mary
Categories Soups, Stews and Chili Recipes Stews Beef
Time P1DT10m
Yield 6
Number Of Ingredients 9
Steps:
- Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
- In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
- Add water as needed so that the liquid comes just to the bottom of the meat.
- Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.
Nutrition Facts : Calories 580.9 calories, Carbohydrate 23.8 g, Cholesterol 149.4 mg, Fat 32.1 g, Fiber 3.9 g, Protein 47.1 g, SaturatedFat 12.5 g, Sodium 681.6 mg, Sugar 4.2 g
SLOW COOKED BEEF AND MUSHROOM STEW
Melt in the mouth hearty beef stew with mushrooms.
Provided by Jason Allen
Time 6h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put on a high heat slow cooker and add the beef stock to the slow cooker.
- Put all of the flour, mustard powder and pepper in a bowl and use to completely coat the diced beef. Add any left over coating add to slow cooker.
- Fry the coated beef with the rapeseed oil until browned off. Put seared beef in slow cooker.
- Using the pan from the beef, fry mushrooms and onions until onions are slightly browned and translucent, then add to slow cooker.
- Put diced carrots, turnip and Parsnips in slow cooker, with crushed garlic, Worcester sauce and tomato purée. Mix up and add bay leafs and thyme Turn down heat to medium and leave to cook
- Remove bay leafs and thyme stalks before serving. Serve on its own or with creamy mash potato and cabbage.
EASY AND HEARTY SLOW COOKER BEEF STEW
A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.
Provided by to1drland
Categories Everyday Cooking
Time 6h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef, potatoes, carrots, and onion in a slow cooker crock.
- Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
- Cook on Low for 6 to 8 hours. Stir before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g
SLOW-COOKER BEEF STEW WITH SHIITAKE MUSHROOMS
Earthy shiitake mushrooms, beef and veggies blend for an easy-to-make meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 13
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except beef. Add beef.
- Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg
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