Slow Cooker Ground Beef Stew Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
• In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
• Stir in the cooked beef.
• Cover and cook on high for 4 to 5 hours.
• Stir in tomato soup and tomato paste.
• Cover and cook for 1 hour longer or until heated through.

Steps:

• Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
• Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
• Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
• Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
• *Or on HIGH 5 to 6 hours
• Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.

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.

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.

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:

• Put the flour in a large Ziploc bag.
• Add the beef and seal.
• Toss to lightly coat the beef.
• Heat a few tablespoons of the oil in a large skillet over medium-high heat.
• Brown the meat in small batches, adding more oil as necessary.
• Transfer to the slow cooker.
• Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
• Stir in the tomato paste and coat the onions then transfer to the slow cooker.
• Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
• Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
• Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
• Add the peas and heat through before serving.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, corn, black beans, broth, tomatoes, garlic powder and seasoning blend. Cover and cook on low for 6-8 hours or until heated through., Stir in rice; heat through. Sprinkle each serving with cheese.

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

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:

• 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.

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until almost browned and crumbly, about 5 minutes.
• Transfer browned beef into the bottom of a slow cooker. Stir in corn and condensed soup. Add water, diced tomatoes with chiles, potatoes, carrots, onion, bell pepper, chili powder, cumin, salt, and pepper; stir to combine.
• Cover and cook until bubbly and vegetables are tender, about 8 hours on Low, or 4 hours on High.