Slow Cooker Sunday Stew Recipes
SUNDAY STEW FOR THE SLOW COOKER (CROCK POT)
I call it this because in the winter months, my Mom always made either this or some form of pasta on Sundays. It is a hearty stew, a little different since it uses tomato sauce & paste, but it is ooh so good. When I was little I used to eat all the meat, then mash all the veggies together with the sauce, well I don't do that anymore (much)but I still make this stew which is truly for me a comfort food :) I hope you like it. The veggie & spice amounts are the basic ones. The potatoes can be cut in half if small or 8ths if really large, you just want nice good size chunks. You can also alter your spices to suite your own tastes. Cooking time is slow cooker time.
Provided by Carb Lover
Categories Stew
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- First in a skillet on the stove add the olive oil and brown your stew meat. Next cut up your veggies & place in a large bowl. You want your pieces to be on the large side since this will be cooking for at least 6 or 7 hours, too small and they get kind of mushy. Add your stew meat to the veggies.
- Next in your crock pot add the tomato sauce, then mix your tomato paste with the hot water and add to the sauce. Then add your seasonings. Mix well, then add your bowl with the veggies and the meat. Mix this all together and cook for 3 hours on high, then switch to low for another 3 or you can also do 8 hours on low. About half way through I break the cardinal rule and stir my stew and check my spices, adding what I think it may need :) it has never been a problem and the stew turns out yummy. If you like a thinner sauce for your stew add only 2 cans of tomato paste.
Nutrition Facts : Calories 696.7, Fat 34.7, SaturatedFat 12.6, Cholesterol 101.3, Sodium 2338.6, Carbohydrate 63.8, Fiber 11.8, Sugar 22.9, Protein 37.4
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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