Beef Stew With Dark Brown Gravy Slow Cooker Recipe 415

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SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

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

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

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



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

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.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

EASY BEEF STEW FOR THE SLOW COOKER



Easy Beef Stew for the Slow Cooker image

Very easy to prepare beef stew. Lots of flavor and quick to prepare.

Provided by Megan Croy Reed

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 6h15m

Yield 6

Number Of Ingredients 10

1 pound cubed beef stew meat
2 cups water
1 (.75 ounce) packet dry brown gravy mix
1 (1.5 ounce) package dry beef stew seasoning mix
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can stewed tomatoes, chopped
½ (16 ounce) package baby carrots, or to taste
3 potatoes, cut into chunks
1 stalk celery, cut into chunks, or to taste
¼ onion, chopped

Steps:

  • Put beef in a slow cooker.
  • Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
  • Cook on High for 6 hours.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 33.8 g, Cholesterol 40 mg, Fat 4.9 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 1.8 g, Sodium 1003.2 mg, Sugar 5.8 g

BEEF STEW WITH DARK BROWN GRAVY - SLOW COOKER RECIPE - (4.1/5)



Beef Stew with Dark Brown Gravy - Slow Cooker Recipe - (4.1/5) image

Provided by Claude

Number Of Ingredients 12

1 slow cooker liner (makes clean up fast)
1 pound beef stew meat
1 1/2 tablespoon olive oil
1 large onion, diced
2 garlic cloves, minced
1 or 2 jars of beef gravy (I use Heinz Homestyle Savory Beef)
Salt and pepper, to taste
1/4 cup red wine
1 tablespoon Kitchen Bouquet
1 to 2 tablespoons balsamic glaze
1 1/2 teaspoon sugar
1/4 cup water, if needed to get more liquid

Steps:

  • Prepare the slow cooker, setup next to outlet, put liner in it etc. Cut meat into 1/2 inch cubes (bite size) chuck eye steak it usually is about 1 inch thick, I cut it in half and then cut steak into smaller bite size pieces. Put olive oil in 12 inch fry pan and brown meat on all sides. While meat is browning, slice and dice the onion. When meat is brown take meat out of the fry pan with tongs or slotted spoon leaving the oil in the fry pan and put into the slow cooker. Next brown onion and garlic cloves in fry pan. When onions begins to brown and get soft dump into slow cooked. Next add the remainder of the ingredients, stir to combine. Liquid should cover meat. Cook 4 to 6 hours or until meat is tender per slow cooker instructions. Serve over white rice, with green peas and lots of gravy.

BEEF STEW (CROCKPOT RECIPE)



Beef Stew (Crockpot Recipe) image

A comforting, classic recipe for beef stew - crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy.

Provided by Lauren's Latest

Categories     Dinner

Time 4h20m

Number Of Ingredients 15

1 yellow onion (diced)
4 large carrots (peeled and sliced into large coins)
2 lbs red potatoes (halved or quartered, so they are all the same size)
2 pounds stew meat
1/2 cup all purpose flour
salt & pepper, to taste
4 tablespoons olive oil (divided)
5 cups beef broth
3 bay leaves
2 tablespoons Worcestershire sauce
6 sprigs fresh thyme
6 tablespoons salted butter (very soft, at room temperature)
6 tablespoons all purpose flour
2 tablespoons cornstarch
3 tablespoons fresh parsley (chopped, optional)

Steps:

  • Prep onions, carrots and potatoes and place into cold crockpot.
  • Dry stew meat as best as you can using paper towels. Sprinkle with salt, pepper and flour and toss to coat evenly. Brown meat in batches, using a large, heavy-bottomed skillet and olive oil. Cook over medium high heat to form brown crust, but not to cook thoroughly. As meat browns, transfer over to crockpot.
  • Once all meat has browned, de-glaze pan with about 2 cups of beef broth and pour into crockpot. Top with remaining broth, bay leaves, Worcestershire sauce, thyme and more salt and pepper.
  • Cover and turn crockpot to high. Cook 4-5 hours or until meat is very tender and carrots and potatoes are fork tender. Remove bay leaves and thyme sprigs.
  • In a small bowl, stir butter with flour and cornstarch until a smooth paste is formed. Spoon the butter-flour paste into the crockpot and stir gently to melt and spread it evenly though the contents of the crockpot. Cover and cook another 20 minutes to thicken completely.
  • Taste and adjust seasonings as needed. Stir in chopped parsley if desired. Serve hot.

Nutrition Facts : Calories 469 kcal, Carbohydrate 36 g, Protein 31 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 93 mg, Sodium 897 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

OLD FASHIONED BEEF STEW GRAVY



Old Fashioned Beef Stew Gravy image

This beef stew gravy is the epitome of comfort food. Slow cooked and tender, it will transport you straight to your grandmother's kitchen.

Provided by Natalya Drozhzhin

Categories     Main Course

Time 1h25m

Number Of Ingredients 8

1 1/2 lb beef chuck
1 large onion
2 large carrots
2 tbsp flour
3 cup water
2 tbsp salt, (to taste)
1 tbsp ground black pepper
2 tbsp olive oil

Steps:

  • Cut meat into medium-sized cubes. Preheat a soup pot with oil and brown all the sides of the meat cubes.
  • Dice carrots and onions. Add the veggies to the pot and cook them until they soften. Season with salt and pepper.
  • Add the water to the pot and turn the heat to low. Allow the stew gravy to simmer for at least 45 minutes, or until the beef turns super tender.
  • Whisk flour with a bit of cold water until there are no lumps. Whisk into the stew gravy. Simmer for an additional 10 minutes. Serve alongside your favorite grain or potato dish and enjoy!

Nutrition Facts : Calories 204 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 59 mg, Sodium 1829 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

Positively PACKED with FLAVOR, this is the richest, tastiest classic beef stew and we're confident you're going to love it!

Provided by Kimberly Killebrew

Categories     Main Dish     Stew

Time 3h15m

Number Of Ingredients 23

2 pounds beef chuck (, cut into 1-inch pieces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
1 large yellow onion (, cut into 1-inch pieces)
3 cloves garlic minced
1 cup dry red wine
4 cups beef broth
2 tablespoons tomato paste
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
2 bay leaves
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large carrots (cut into 1-inch pieces)
2 large celery ribs (cut into 1-inch pieces)
2-3 medium potatoes (cut into 1-inch pieces)
6 ounces button mushrooms (halved or quartered (depending on size))
1 cup frozen peas ((can substitute canned but not as vibrant in color))
Chopped fresh parsley for garnishing

Steps:

  • *See the pictured tutorial for more info on the tips to creating the best beef stew.
  • Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
  • Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
  • Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
  • Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
  • Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
  • Serve hot sprinkled with a little chopped fresh parsley.

Nutrition Facts : Calories 468 kcal, Carbohydrate 27 g, Protein 36 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 1352 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

SLOW COOKER BEEF STEW



Slow Cooker Beef Stew image

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

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

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.

BEST SLOW COOKER BEEF STEW RECIPE



Best Slow Cooker Beef Stew Recipe image

If you are looking for the Best slow cooker beef stew, look no further! This recipe is thick and hearty and made from scratch with plenty of fresh vegetables.

Provided by Sarah Olson

Categories     Main Course

Time 7h25m

Number Of Ingredients 13

2 lbs. stew meat (or 2 pounds any lean roast cut into 1-inch squares)
1/2 cup flour
2 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. thyme
cooking oil, (about 2 tablespoons)
28 oz. beef broth ((2 14 oz. cans))
6 oz. can tomato paste
1 1/2 lbs. red potatoes quartered or diced (cut into inch pieces - You can use yukon gold or russets if desired.)
1 lb. bag baby carrots
1 white onion, (diced)
2 cups frozen peas (optional)

Steps:

  • Add the potatoes, carrots and onions to the slow cooker.
  • Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
  • Shake to coat the pieces evenly. (or this can be done in a large bowl)
  • Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
  • De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
  • Add the meat and sauce to the slow cooker.
  • Stir.
  • Cook on low for 7 to 8 hours.
  • Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water.
  • Season with additional salt and pepper if desired.

Nutrition Facts : Calories 261 kcal, Carbohydrate 28 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 995 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

SIMPLE SLOW COOKER BEEF STEW RECIPE



Simple Slow Cooker Beef Stew Recipe image

With only seven ingredients (plus water) and a limited amount of preparation, this is one of the easiest slow cooker recipes that you'll find. This beef stew recipe can be made in batches and frozen in individual servings for quick weeknight meals.

Provided by RecipeTips

Time 6h

Number Of Ingredients 8

1 pound beef stew meat, cut into cubes
1 pound carrots, chopped into one-quarter inch discs (or use whole baby carrots)
4 stalks celery, coarsely chopped
5 potatoes (medium-sized), chopped into bite-size cubes
1 yellow onion (medium-sized), chopped
2 packages brown gravy mix (small envelope)
1 package beef stew seasoning blend (small envelope)
4 cups water

Steps:

  • Peel and chop the potatoes into bite-size pieces. Chop the onion, carrots (if using large whole carrots), and the celery. Place the stew meat and the vegetables into the slow cooker. Stir the gravy and seasoning mixes into 2 cups of water; then pour it over the ingredients in the slow cooker. Add more plain water to the slow cooker until the ingredients are covered. Cook covered on the high heat setting for 4 to 6 hours or on the low heat setting for 8 to 12 hours. Note: If the stew's gravy is too thin, pour some of it into a saucepan and thicken in the same manner as you would any other gravy, such as using a mixture of flour and water and adding it to the gravy; and then bringing the gravy to a boil. Add thickener and boil until the gravy is the desired thickness and then pour it back into the rest of the stew.

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