Slow Cooker Caramelized Onion Beef Stew Recipes

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
• In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
• Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.

Steps:

• In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.
• Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil.
• Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates.

Steps:

• Stir together onions, garlic, sugar, thyme, salt, and black pepper in bottom of a large slow cooker.
• If necessary, cut beef to fit into slow cooker.
• Pat beef dry with clean paper towels and place on top of onions.
• Mix vinegar and broth together and pour over onions and beef.
• Cover and cook on low for 8 hours.
• Slice beef across the grain.
• Spoon onions atop sliced beef.

Steps:

• Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.

Steps:

• Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
• Cook onions on Low until browned and sweet, about 10 hours.

Steps:

• Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
• Sprinkle with salt and pepper.
• Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
• When oil shimmers, add enough meat to cover bottom in 1 layer.
• Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
• Turn and brown on the other side, about 5 minutes more.
• Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
• When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
• Decrease heat to low and sprinkle the sugar over the onions.
• Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
• Stir in the flour and thyme and increase heat to high.
• Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
• Stir in the tomato paste.
• Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
• Remove from heat and let stand 5-10 minutes before serving to settle flavors.