Rustic Crock Pot Beef Stew Cassies Way Recipes

CROCK POT ITALIAN BEEF STEW

Steps:

• Mix the flour and garlic powder together.
• Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
• In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
• Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
• Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
• Enjoy with your favorite Italian bread or even homemade challah!

BEST OF ALL: SLOW COOKER BEEF STEW

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.

SLOW COOKER BEEF STEW

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.

RUSTIC CROCK POT BEEF STEW - CASSIES WAY ~

Steps:

• 1. I made this in my 7 quart crock pot...I think it would fit a 5 - 6 quart as well. In a dutch oven - add enough oil to cover bottom of pan. Turn heat to medium. Add the flour to a plastic zip lock bag, along with season salt. Add beef to bag, making sure not to over crowd, so to get an even covering of flour. Place on a plate as you flour.
• 2. Place enough beef in bottom of dutch oven and brown on all sides - do not over crowd. As they brown, add them to the bottom of your crock pot. Keep browning until all meat is used. Salt and pepper your beef of desired.
• 3. Now, place onions and garlic in the same pan as you browned the beef in. Do not remove any of the browned bits - they will add flavor. Add a little more oil if needed and I also added the scraps of beef I cut from the cubes, it adds more flavor. Once onion is removed from pan, discard scraps. Brown the onions for just a few minutes - just until they begin to color.
• 4. Place the onions and garlic on top of the brown beef. Add the broth, Sherry, Worschestershire sauce, gravy master browning sauce and bouillon. Scrape any remaining browned bits from bottom of pan. Bring broth mixture to a boil and then set aside.
• 5. Add the potatoes, carrots, celery and bay leaves atop the onions. Pour the broth over everything. Place lid on pot and turn to high. I cooked mine on high for 3 hours, then turned to low for 2 hours. I added the corn in the 4th hour of cooking.
• 6. Once meat and veggies are tender - if broth is not as thick as you like after stirring. I placed 1 tablespoon of corn starch in a small bowl with 1 tsp gravy master and a tablespoon of water. Mixed and stirred into the stew. Place lid back on and turn to high. Your crock pot may not cook as fast as mine, but mine thickened very quickly. I don't like a real thick gravy - so add as much thickener as you desire.
• 7. Taste and add additional seasoning if you desire...I didn't add anything, it was perfect to us. Ladle into bowls and enjoy with your favorite bread or muffins. I served mine with my Dill Gouda Buttermilk Muffins...was absolutely delicious dipped in those yummy juices.