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!

SLOW-COOKER OLD-FASHIONED BEEF STEW

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.

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.

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.