Tuscan Beef Stew Crock Pot Recipes

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.

CROCK POT ITALIAN BEEF STEW

Steps:

• Mix the flour and garlic powder together.
• Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
• In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
• Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
• Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
• Enjoy with your favorite Italian bread or even homemade challah!

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.

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.

ITALIAN BEEF

Steps:

• Let the meat rest at room temperature for 15 minutes (this is a good time to measure your other spices and seasonings). Season the beef all over with kosher salt.
• Heat a large skillet or Dutch oven over medium-high. Once it is hot, sear the meat on all sides until golden brown, moving it as little as possible so that it develops a nice crust (this will take about 10 minutes). Transfer to the slow cooker.
• Turn the heat to medium. Carefully splash in some of the broth and with a wooden spoon, scrape up the brown bits on the bottom of the pan (this is FLAVOR). Pour the liquid and any bits into the slow cooker on top of the beef.
• In a small bowl, stir together the seasoning ingredients: Italian seasoning, granulated sugar, garlic powder, onion powder, salt, black pepper, and thyme. Sprinkle on top of the beef.
• Add the pepperoncini peppers and juice. Add the giardiniera (do not add any giardiniera juice).
• Pour in the remaining broth.
• Cover the crockpot and cook on LOW for 8 to 10 hours, or until meat shreds easily with a fork. Shred the beef, then stir it together with the juices. Cover and cook on low for 30 additional minutes.
• To serve, split the hoagie buns and toast on a baking sheet in the oven at 350 degrees for 5 to 7 minutes (if desired). Fill with the shredded Italian beef (get plenty of that yummy, messy juice!) and top with provolone, pepperoncini, and Giardiniera as desired. Enjoy!

TUSCAN BEEF STEW

Steps:

• Mix all ingredients except for the beans in crock pot.
• Cover and cook on LOW 8-9 hours (or on HIGH for 4-5 hours).
• Stir in beans. Turn heat to HIGH and cook 10 minutes.

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.

CROCK POT BEEF STEW

Steps:

• Brown the meat: Heat the oil in a large and deep skillet over medium-high heat. Add the beef cubes, season with salt and pepper and stir. Sprinkle the flour over the meat and stir well. Cook until the beef is browned on all sides (do not stir too much, or the beef will not brown properly). Remove to a 5-6 quart slow cooker.
• Start the gravy: Put the skillet back over medium high heat. If needed, add a little more oil. Cook the onions and garlic until starting to soften. Stir in the Italian seasoning and tomato paste and cook, stirring constantly, until the herbs are fragrant, about 1 minute. Pour the red wine into the pan, scratching the browned bits off the bottom. Cook until thickened, about 1 minute. Stir in the stock, Worcestershire sauce and maple syrup. Bring to a boil (this will help the stew start cooking faster once it is in the crock), then switch off the heat.
• Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery and mushrooms. Very carefully (!) pour the hot liquid from the skillet into the crockpot, making sure the liquid runs down all the way to the bottom and underneath the meat (stir a little if needed).
• Cook: Cook the stew on LOW for 8 hours or on HIGh for 4 hours. 10 minutes before cooking time is over, stir in the peas. Check for seasoning and adjust if needed. Either finish cooking with the lid open (if you want a thicker stew) OR closed if you want it soupier.

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.

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.