SLOW COOKER GROUND BEEF STEW
Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!
Provided by Luv2BakeGirl
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h35m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 46.7 g, Cholesterol 49.6 mg, Fat 13 g, Fiber 6.7 g, Protein 21.5 g, SaturatedFat 4.5 g, Sodium 1199.5 mg, Sugar 7.7 g
SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SLOW-COOKER GLAZED ROOT VEGETABLES
Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h20m
Yield 9
Number Of Ingredients 10
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
- In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
- Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg
CROCK POT BEEF VEGETABLE STEW
Description:I found a similar recipe to this one in a Canadian cookbook. I altered the vegetable and spices to suit our tastes. If one does not have the time or want to brown stew meat then a pound of cooked ground beef will do quite nicely. I usually serve with warm rolls or garlic bread.
Provided by smoke alarm jr
Categories Stew
Time 9h30m
Yield 10 cups
Number Of Ingredients 15
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.
SLOW COOKER GROUND BEEF AND POTATO CASSEROLE
A hearty and delicious meal with seasoned ground beef and potatoes layered with a creamy sauce and topped with cheese. An easy to make meal that is cooked in your slow cooker so that it is ready to eat when you are!
Provided by oldworldgardenfarms
Number Of Ingredients 8
Steps:
- Spray your slow cooker with non-stick cooking spray.
- In a large skillet, brown your ground beef and onions. drain and place 1/2 of the mixture in the slow cooker.
- Add 1/2 of the sliced potatoes on top of the beef mixture.
- In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper(s) to taste. Mix well and add 1/2 of the mixture to the slow cooker on top of the potatoes.
- Sprinkle 1/2 of the shredded cheese on top.
- Repeat the layers of ground beef, potatoes, sauce and cheese.
- Cover and cook on high for 3-4 hours or until the potatoes are tender.
- Before serving, turn off the crock pot and let sit for 15 minutes to allow the casserole to thicken before serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ROOT VEGETABLE BEEF STEW
I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.
CROCK POT ROOT VEGETABLE GROUND BEEF STEW
Got this one from my sister. This is also good made with deer or elk meat. Rutabaga needs to be cut small, because they take longer to cook. All those veggies!!! Has to be good for you!
Provided by MizzNezz
Categories Stew
Time 10h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place first 5 ingredients in pot.
- Brown ground beef and add to pot.
- Add tomatoes and bouillon mixture.
- Add seasonings.
- Cook on low for 10 hours.
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- Allow beef pieces to sit at room temperature for 15 minutes while you cut the vegetables. Pat dry with a paper towel to remove any excess moisture, and season liberally with salt and pepper.
- Saute the beef in the Instant Pot with the olive oil and butter on "saute" mode for 4-5 minutes. Add the shallots, garlic, tomato paste, Dijon mustard, wine, 3 cups of beef stock, Worcestershire sauce, brown sugar, root vegetables, and the herbs. Cook on manual high pressure for 40 minutes, allowing for a 10 minute natural pressure release. Place 1 cup of stock in the fridge to chill while the stew cooks. During the pressure release, preheat oven to 450 degrees F. Carefully ladle/pour the hot stew into a large baking dish or cast iron pot or braiser (see photos). Whisk the 2 tablespoons of cornstarch into the chillled cup of beef stock. Whisk this mixture into the beef stew. Place in the oven for 15 minutes to thicken the stew and brown the top. Carefully remove from oven and serve hot.
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5/5 (1)Category BeefCuisine AmericanTotal Time 10 hrs 10 mins
- Grease nonstick skillet with cooking spray. Add ground beef, onion powder and garlic powder to greased skillet. Cook ground beef over medium heat, stirring frequently until browned and crumbled. Drain well.
- In slow cooker, combine all ingredients. Mix well, cover and cook on low-heat setting for 8-10 hours.
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Cuisine AmericanCategory Main Course, SoupServings 8Total Time 8 hrs 30 mins
- For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add beef and shake until well coated.
- Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)
- In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into a large 6-quart slow cooker.
- Put the uncleaned skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker over the beef.
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