SLOW COOKER GINGER BEEF STEW
A taste of the Far East. Thick ginger sauce coats tender beef, water chestnuts and snow peas. Great served over rice noodles.
Provided by Chesska
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Layer the first 4 ingredients, in order given, in 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
- Heat oil in large frying pan on medium. Add beef. Cook 8 to 10 minutes, stirring occasionally, until browned.
- Add ginger and garlic. Hear and stir for about 1 minute until fragrant.
- Add water, sherry and brown sugar. Stir. Bring to a boil. Pour over vegetables. DO NOT STIR. Cover. Cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.
- Stir soy sauce into cornstarch in a small cup until smooth. Add to beef mixture. Stir. Add snow peas. Stir well. Cover. Cook on high for about 10 minutes until snow peas are tender-crisp and sauce is thickened.
SLOW-COOKER CARIBBEAN BEEF STEW
Provided by Food Network Kitchen
Time 7h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.
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
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.
SLOW-COOKER CHINESE BEEF AND BOK CHOY
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
- Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.
SLOW COOKER GINGER BEEF STEW
Allspice and ginger create levels of flavor in this easy dinner loaded with tender chunks of stewed beef, potatoes and carrots.
Provided by Food Network Kitchen
Categories main-dish
Time 7h35m
Number Of Ingredients 12
Steps:
- Toss the beef with the flour, curry powder, allspice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining flour mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables.
- Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim off any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges.
SLOW COOKER BROTHY BEEF STEW
Make and share this Slow Cooker Brothy Beef Stew recipe from Food.com.
Provided by grandma2969
Categories Roast Beef
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- arrange vegetables in a slow cooker -- top with beef chunks.set aside.
- mix flour, salt, pepper and sprinkle over meat.
- stir well -- add remaining ingredients.
- cover, heat on low setting for 8-10 hours or on high for 4-5 hours --
- remove and discard bay leaf.
- You know I find it easy to convert any favorite stre recipe from stove top to slow cooker -- if it usually simmmers 35-45 minutes.that equals 6-8 hours on low or 3-4 hours on high -- Recipes that cook 1-3 hours will be done in 8-12 hours on low or 4-6 on high.at least that is what I use as a guideline.
Nutrition Facts : Calories 487.5, Fat 10.8, SaturatedFat 4.6, Cholesterol 145.2, Sodium 1350, Carbohydrate 43.8, Fiber 6.3, Sugar 5.6, Protein 55.2
SLOW-COOKER HOISIN BEEF STEW
With an overnight marinade and all day cooking, this warm and hearty stew is an aromatic welcome after a long day. Serve over hot rice with a side of steamed edamame or sauteed snow peas.
Provided by SusieQusie
Categories Stew
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The night before, whisk together the broth, hoisin, hot sauce, garlic and ginger.
- Add the beef, onions, carrots and celery. Toss to coat well.
- Cover and refrigerate overnight.
- In the morning, transfer meat mixture into the slow cooker.
- Cover and cook on a low setting 6-8 hours (or on high setting 3 hours).
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
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
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
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
SLOW COOKER BEEF STEW
This is great to have ready when you come home from a long day. The beef is tender and mouth-watering.
Provided by CookingONTheSide
Categories One Dish Meal
Time 7h20m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In 3-quart slow cooker, combine the first 12 ingredients.
- Cover and cook on low for 7-8 hours or until meat is tender.
- Discard bay leaves.
- In small bowl, combine the cornstarch and water until smooth; stir into stew.
- Add corn and peas.
- Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts : Calories 261.9, Fat 4.8, SaturatedFat 2, Cholesterol 58.1, Sodium 667, Carbohydrate 31.9, Fiber 4.8, Sugar 3.7, Protein 24.7
SLOW COOKER BEEF STEW
This is quite possibly the best beef stew I have ever had. Flavorful, thick broth with perfectly done vegetables and melt in your mouth meat. This is from Cook's Illustrated Make Ahead Cookbook. I adapted the recipe slightly, and added a turnip. I used a large oval slow cooker, and it was filled to the brim at the start of cooking, so if using a round cooker I would decrease the veggies slightly.
Provided by Chandra M
Categories Stew
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 TBSP oil in a nonstick skillet over medium heat until the oil is shimmering. Add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes).
- Stir in the chicken broth, scraping up any browned in bits.
- Pour the onion mixture into the slow cooker. Stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
- In a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 TBSP oil, and 1 tsp thyme. Season with salt & pepper.
- Wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag).
- Set the vegetable packet in the slow cooker on top of the meat mixture.
- Cover and cook on low for 9-11 hours (or high for 5-7 hours).
- Transfer the veggie packet to a plate.
- Let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary. Remove & discard the bay leaves.
- Carefully open the veggie packet, watching for steam. Stir the veggies and any of their juices into the meat mixture.
- Stir in the peas and 1 tsp thyme. Let stand about 5 minutes for the peas to heat through.
- Season with salt & pepper to taste and serve.
Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 11.2, Cholesterol 165.9, Sodium 959.4, Carbohydrate 56.2, Fiber 11.4, Sugar 18.8, Protein 56
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5/5 (2)Servings 4Cuisine AsianCategory Dinner
- In a medium bowl toss beef with salt, pepper, soy sauce, and garlic. Using a large skillet sauté mixture in oils over medium to medium high heat. Add beef once oil is hot. Cook for 2 minutes, then flip meat and cook on the other side to brown only. Meat will not yet be cooked through.
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#time-to-make #course #preparation #main-dish #stews #4-hours-or-less
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