Crockpotrootvegetablegroundbeefstew Recipes

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SLOW COOKER GROUND BEEF STEW



Slow Cooker Ground Beef Stew image

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

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup tomato-vegetable juice cocktail
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce
4 potatoes, peeled and diced
1 (8 ounce) can whole kernel corn, drained
1 cup frozen green peas, thawed
1 cup diced carrots
1 (4.5 ounce) can mushroom pieces and stems, drained
1 teaspoon dried celery flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme

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



Slow Cooker Beef Vegetable Stew image

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

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

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-Cooker Glazed Root Vegetables image

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

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

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



Crock Pot Beef Vegetable Stew image

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

1 (1 lb) package stew meat
1 cup flour
oil, for browning
1 large potato, peeled and cubed
1 small onion, diced
1/2 small turnip, peeled and cubed
2 cups cubed carrots
1 box frozen peas
3 cups water
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon liquid gravy browner
1 teaspoon beef bouillon
1 (14 1/2 ounce) can diced tomatoes (optional)

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



Slow Cooker Ground Beef and Potato Casserole image

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

5 small potatoes, peeled and sliced thin
1 1/2 lbs ground beef
1 small onion, diced
1 10.5 ounce can cream of mushroom soup, or 1 1/2 cups of homemade cream of mushroom soup
1 cup milk
salt and pepper to taste
1/4 teaspoon cayenne pepper, optional
1 1/2 cups shredded cheese, we used cheddar but any kind would be great too

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



Root Vegetable Beef Stew image

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

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

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



Crock Pot Root Vegetable Ground Beef Stew image

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

1 1/2 cups diced onions
2 cups carrots, in short strips
2 cups rutabagas, small chunks
2 cups potatoes, larger chunks
2 cups turnips, small chunks
1 lb ground beef
1 (20 ounce) can diced tomatoes
2 beef bouillon cubes, dissolved in 4oz hot water
1/2 tablespoon garlic salt
1/2 tablespoon italian seasoning
1/2 teaspoon pepper

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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