Slow Cooker Vegetable Beef Stew Recipes

Steps:

• In a nonstick skillet, brown beef in oil over medium heat. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. , Cover and cook on high for 5-6 hours or until vegetables and meat are tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Stir in parsley.

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:

• 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:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

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 stew meat with flour and brown in heated oil in a skillet.
• Add the cooked meat and all other ingredients into a 4 Qt crock pot.
• Stir well and cook on low 9-10 hours or on high 5-6 hours.
• Turn crock pot off and enjoy!
• I like my stew thick so after I turn the crock pot off I mix 1/2 cup of water with 2 tbsp of flour and stir into the stew.
• I also like to add a small can of diced tomatoes at this time.
• YUM!
• Hint--one may substitue 1/2 cup of barley in place of the potato.

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:

• Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
• Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
• Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

Steps:

• Dry beef with paper towels, then season with salt and pepper.
• Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
• Add half of beef and brown on all sides, about 8 minutes.
• Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
• Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
• Add tomato paste and cook, stirring well, for 2 minutes.
• Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
• Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
• Season with salt and pepper.
• Wrap vegetables in foil packet that will fit in slow cooker.
• Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
• Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
• Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
• Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
• Transfer vegetable packet to plate.
• Carefully open packet (watch for steam) and stir vegetables and juices into stew.
• Add remaining 1 t thyme and peas and let stand until heated through.
• Season with salt and pepper to taste and serve.

Steps:

• Combine tomatoes, tapioca, basil, sugar, salt and pepper in a bowl and let stand for 15 minutes.
• Place potatoes, carrots, onions, and celery in bottom of 5 quart slow-cooker.
• Brown meat cubes in oil over medium heat until just browned; remove with slotted spoon to slow-cooker. Discard drippings.
• Pour tomato mixture over meat; cover slow-cooker and cook on high for 5-6 hours or until meat and veggies are tender.
• Note: When I made this, after 4 hours I reduced heat to low and stirred it all together. Then I let it cook on low for 1-2 hours more and it came out perfect for me.

Steps:

• Place the first four ingredients in a 5-qt. slow cooker. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Reserve drippings., In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt. Add meat, a few pieces at a time; seal and shake to coat. Brown the beef, onion and garlic in drippings and oil. , Transfer to slow cooker. Stir in the broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf., Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker. Cover and cook for 30-40 minutes or until thickened.

Steps:

• Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
• Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.

Steps:

• Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.