Traceys Bean Crock Pot Stew Recipes

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.

CROCK POT HEARTY BEAN & VEGETABLE STEW

Steps:

• Rinse beans and then soak overnight in water.
• Drain beans and place in crock pot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook on high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5 to 6 hours on low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour on low.
• For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

EASY SLOW-COOKER STEW

Steps:

• In 4- to 5-quart slow cooker, mix all ingredients except green beans.
• Cover; cook on High heat setting 6 to 7 hours, stirring occasionally, adding green beans during last hour of cook time. Before serving, remove and discard bay leaves.