Classic Crock Pot Beef Stew Recipes

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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

CLASSIC BEEF STEW IN A CROCK POT



Classic Beef Stew in a Crock Pot image

This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.

Provided by Mrs.Habu

Categories     Stew

Time 4h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs bottom round steaks, well trimmed and cut into 2 inch pieces
1/2 cup all-purpose flour
2/3 cup olive oil
2 large onions, diced
1 (6 ounce) can tomato paste
1 cup dry red wine
2 large potatoes, cut into 2 inch pieces
1/2 lb baby carrots
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed

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.

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

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.

CLASSIC CROCK POT BEEF STEW



Classic Crock Pot Beef Stew image

There's nothing like a nice bowl of stew on a cold night. This is an easy dish to toss in the crock pot and come home later to the great smell of this comfort dish. Try this with Recipe #351297. This will need to cook for 6 to 8 hours. Enjoy!

Provided by Nif_H

Categories     Stew

Time 21m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup flour
salt and pepper
2 lbs beef stew meat, trimmed if necessary
1 large onion, sliced
1 lb baby carrots
1 stalk celery, cut into 1-inch pieces
1 1/2 lbs white potatoes, peeled and cut into large chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons water
fresh parsley, optional for garnish

Steps:

  • Mix flour, salt and pepper in slow cooker. Add beef; stir to coat. Add onion, carrots, celery, potatoes, beef broth and Worcestershire sauce. Stir to blend.
  • Cover; cook on low for 5 1/2 to 7 1/2 hours.
  • Mix cornstarch with water and stir into stew. Cover; cook 30 minutes or until carrots are cooked and meat is tender.
  • Top with optional chopped parsley.

BEST OF ALL: SLOW COOKER BEEF STEW



Best of All: Slow Cooker Beef Stew image

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Provided by Bobbee Valentine

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

Time 7h45m

Yield 10

Number Of Ingredients 16

⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2 bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

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.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

CLASSIC BEEF STEW



Classic Beef Stew image

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
  • Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
  • Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  • In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

SLOW-COOKER OLD-FASHIONED BEEF STEW



Slow-Cooker Old-Fashioned Beef Stew image

Just because you're short on time doesn't mean dinner won't be anything less that fabulous tonight. Take just 20 minutes to prep the ingredients in the morning, and you can come home to a slow cooker beef stew that tastes like you've been working in the kitchen all day.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 1/2 lb beef stew meat, cut into bite-size pieces if needed
4 medium carrots, cut into 1/2-inch slices (2 cups)
3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1 large onion, cut into 1-inch pieces (1 1/2 cups)
1 medium stalk celery, cut into 1-inch pieces (1 cup)
3 cups vegetable juice
3 tablespoons quick-cooking tapioca
1 tablespoon beef bouillon granules
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Steps:

  • In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
  • Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
  • Cover; cook on Low heat setting 9 to 10 hours.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g, TransFat 1/2 g

CLASSIC BEEF STEW



Classic Beef Stew image

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

BEEF STEW



Beef Stew image

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h45m

Number Of Ingredients 10

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Steps:

  • Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
  • Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g

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