Slow Cooker Spanish Beef Stew Recipes

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SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  • Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Cover and cook on low 7 hours or until the beef is fork-tender.
  • Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

BEST OF ALL: SLOW COOKER BEEF STEW



Best of All: Slow Cooker Beef Stew image

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Provided by Bobbee Valentine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 7h45m

Yield 10

Number Of Ingredients 16

⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2 bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

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.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SLOW-COOKER BEEF STEW



Slow-cooker beef stew image

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 13

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

Steps:

  • Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
  • Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
  • If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

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.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

CROCK POT SPANISH INSPIRED BEEF STEW



Crock Pot Spanish Inspired Beef Stew image

A hearty beef stew begging to warm you up on a cold night. The recipe is an original from my kitchen inspired by some Spanish ingredients such as smoked paprika and dry sherry. I think this is best served with crusty bread and a salad. Oh, and I'm not saying this is authentic but it is good!Please make sure you use a large crockpot.

Provided by atm1970

Categories     Stew

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs stewing beef, trimmed of all fat
1 large onion, quartered
3 medium garlic cloves, cut lenght wise
2 large carrots, cut into 1 inch pieces
2 cups of diced turnips or 2 cups rutabagas
2 medium white potatoes, diced
3 ounces tomato paste
1/4 cup dry sherry
1 1/4 cups beef stock
3 tablespoons olive oil
1 cup flour (for dredging,discard extra)
3/4 teaspoon smoked paprika
1/8 teaspoon thyme
3 -4 parsley sprigs
kosher salt
pepper

Steps:

  • Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
  • Trim meat of all visible fat and cut into 1 inch cubes.
  • Season meat with kosher salt and pepper.
  • Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
  • Heat olive oil in a large skillet on medium high heat.
  • Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
  • Remove meat from skillet and set aside.
  • Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
  • Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
  • Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
  • Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
  • Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
  • Pour tomato broth over the meat and vegetables.
  • Add thyme and parsley sprigs and mix through the stew.
  • Set crockpot on low and cook for 8-9 hours or until meat is very tender.
  • Add salt and pepper to taste, if needed, when the stew is done.

SPANISH BEEF STEW



Spanish Beef Stew image

Spanish Beef Stew is a hearty one pot dinner with chuck roast slow cooked in a tomato sauce flavored with bell peppers, green olives, and Spanish paprika.

Provided by Sabrina Snyder

Categories     Dinner

Time 3h15m

Number Of Ingredients 17

3 pounds beef chuck roast (, cut into 2 inch cubes)
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons olive oil
1 yellow onion (, chopped)
2 carrot (, peeled and cut into 1/2 inch thick coins)
1 green bell pepper (, cut into 1/2 inch cubes)
4 cloves garlic (, minced)
1 tablespoon Spanish paprika
1 teaspoon dried oregano
2 bay leaves
28 ounces diced tomatoes
15 ounces crushed tomatoes
1/3 cup tomato paste
1/2 cup green olives (, sliced)
1 cup green peas

Steps:

  • Preheat oven to 325 degrees and toss beef cubes with flour salt and pepper.
  • Heat oil in large dutch oven on high heat and cook the beef on all sides until well browned then remove from the pan.
  • Lower heat to medium, add in the onions and cook until translucent, about 5-6 minutes.
  • Add in the carrots, bell pepper and garlic and stir well.
  • Add in the paprika, oregano, bay leaves, died tomatoes, crushed tomato, tomato paste and the beef and stir well.
  • Cook, covered in the oven, 2 to 2 1/2 hours.
  • Remove from the oven, add peas and olives and stir well.
  • Place back in the oven for 15 minutes.
  • Remove from oven. Stir and serve.

Nutrition Facts : Calories 453 kcal, Carbohydrate 20 g, Protein 37 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 740 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

SLOW COOKER SPANISH BEEF STEW



Slow Cooker Spanish Beef Stew image

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Provided by Moefunk04

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h20m

Yield 6

Number Of Ingredients 8

1 pound beef stew meat
salt and ground black pepper to taste
½ cup chopped Spanish onion
2 cloves garlic, minced
2 cups chopped red potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) jar sofrito
½ cup pitted and halved green olives

Steps:

  • Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
  • Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
  • Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
  • Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g

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