Slow Cooker Tuscan Beef Stew Recipes

SLOW COOKER TUSCAN BEEF STEW

Steps:

• Place beef, carrots, tomatoes and onion in slow cooker.
• Mix Seasoning Mix, water, wine and rosemary until blended.
• Pour over beef and vegetables; toss to coat well. Cover.
• Cook 8 hours on LOW or 4 hours on HIGH. Stir before serving.
• To serve, place 1 slice of bread in each bowl. Spoon stew over bread.

SLOW-COOKER ITALIAN BEEF STEW

Steps:

• Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 10 to 12 hours.
• Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.

SLOW-COOKER BEEF STEW

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.

SLOW-COOKER ITALIAN-STYLE BEEF STEW

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
• Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.

SLOW COOKER TUSCAN BEEF STEW

Steps:

• Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
• Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.
• * Or on HIGH for 4 to 5 hours.

SLOW COOKER TUSCAN BEEF STEW

Steps:

• stir the soup, broth, wine, italian seasoning, garlic powder, tomatoes, carrots, celery, and beef in a 3 1/2 - quart slow cooker.
• cover and cook on LOW 8-9 hours, or until meat and vege's are fork tender.
• stir in beand, turn on high and cook for 10 minutes more.

EASY SLOW COOKER TUSCAN BEEF STEW

Steps:

• Place the pickling spice in the center of a piece of cheesecloth or coffee filter. Tie tightly with a long piece of string.
• Place beef cubes, onion, carrot, crushed rosemary, garlic powder and bouillon cubes to slow cooker. Stir in tomatoes and wine. Add pickling spice bundle; cover.
• Cook 8 hours on LOW or 4 hours on HIGH. Remove pickling spice bundle.
• Thicken stew by mixing flour with 1 tablespoon water in medium bowl until smooth. Stir in several tablespoons hot liquid from stew, then stir flour mixture into stew. Cook and stir 2 to 3 minutes or until stew thickens slightly. To serve, place 1 slice bread in each bowl. Spoon stew over bread.

SLOW-COOKER SICILIAN-STYLE BEEF STEW

Steps:

• Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4 1/2 hours.
• Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

SLOW COOKER TUSCAN BEEF STEW

Steps:

• Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
• Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

TUSCAN BEEF STEW (CROCK POT)

Steps:

• Mix soup, broth, wine, beef, tomatoes, carrots, Italian seasoning and garlic in 3 1/2 quart slow cooker.
• Cover and cook on LOW 8 to 9 hours.
• Stir in beans, Turn heat to HIGH and cook 10 minutes.

SLOW COOKER ITALIAN BEEF STEW

Steps:

• Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
• Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
• Cook on Low until beef and vegetables are tender, 4 to 6 hours.