Slow Cooker Hunters Stew Recipe 465

SLOW-COOKER HUNTER'S STEW WITH CHICKEN

Steps:

• In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on Low setting for 6 to 7 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.

SLOW-COOKED HUNGARIAN STEW

Steps:

• In 3 1/2 to 4-quart slow cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat. Add chili sauce and broth; mix well.
• Cover; cook on low setting for 7 to 8 hours or until beef is tender.
• Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender.
• Meanwhile, cook noodles to desired doneness as directed on package. Drain.
• Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

SLOW COOKER CHICKEN CACCIATORE (HUNTER'S STEW)

Steps:

• 1. Place sliced onions and bell peppers on the bottom of the slow cooker. Sprinkle with seasonings. Slice chicken into strips or cut into large dices or leave whole as you choose. I like to leave my pieces whole.
• 2. Place chicken on top of the onions and peppers. Stir together remaining ingredients and pour over chicken. (I normally use the McCormick's brown gravy mix.)
• 3. Cook on low 7-9 hours or high 3-4 hours. Sprinkle with grated parmesan if desired and serve over pasta or rice, with a salad on the side and crusty french bread.

SLOW COOKER HUNTER'S STEW RECIPE - (4.6/5)

Steps:

• 1. Place all ingredients, including 2 tablespoons reserved sauerkraut juice, in a 3-1/2- or 4-quart slow cooker, layering in order listed. 2. Cover and cook on LOW setting 7 hours.

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE

Steps:

• Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
• Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.