Comforting Slow Cooker Beef Stew Recipes

SLOW COOKER BEEF STEW I

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.

COMFORTING BEEF STEW

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

COMFORTING SLOW-COOKER BEEF STEW

Steps:

• Place meat in crock pot.
• Combine flour, salt, and paprika in small bowl.
• Stir flour mixture into meat until coated.
• Add remaining ingredients and mix well.
• Cover and cook 10 hours on low or 4-6 hours on high.

SLOW COOKER BEEF STEW

Steps:

• Season beef with salt and pepper to taste. Heat a large nonstick skillet on medium-high. Spritz with cooking spray, then sear beef until nicely browned, about 2-3 minutes. Set aside.
• In a 6-quart slow cooker, whisk together beef broth, tomato paste, Worcestershire sauce, vinegar, mustard, and all of the spices.
• Add beef, potatoes, carrots, onion, and garlic to the slow cooker. Mix with the seasoned broth to coat the veggies and beef. Add in the two bay leaves.
• Cover and cook on low or 7-8 hours, or on high for 3-4 hours--until the beef is tender and almost falling apart.
• In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Slowly stir the mixture into the slow cooker.
• Cover and cook on high for another 10 minutes, or until thickened.
• Turn off slow cooker and mix in peas. Let stand for a minute or two, just until peas thaw. Garnish with parsley, if desired.