Slow Cooker Colombian Beef And Sweet Potato Stew Recipes

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

Steps:

• Season the beef with salt & pepper.
• Heat the oil over medium high heat and a large skillet.
• Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
• Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
• Add the spices and stir to combine.
• Layer the onions, garlic, and sweet potatoes over the beef.
• Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
• Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
• Transfer to a plate or bowl to cool.
• When cool, run through a spice mill or coffee grinder until it is a fine powder.
• Also grind half of the peanuts.
• Coarsely chop the other half of the peanuts.
• Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
• Bring a small pan with 1" water in the bottom to a boil.
• Add the apricots and green beans.
• Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
• Drain and stir the beans & apricots into the stew.
• Season with salt & pepper to taste.
• Serve sprinkled with the chopped peanuts.

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:

• Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.
• Combine stew meat and flour in a gallon-sized resealable plastic bag; toss to coat.
• Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion; cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.
• Combine broth, wine, and Worcestershire sauce in a bowl; pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.
• Cover and cook on High until meat and vegetables are tender, about 5 hours.