Crockpot Beef Stew Recipes

Flemish Beef Stew

2009-12-16T15:05:00.001-06:00

Ingredients:

4 teaspoons canola oil, divided
2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
3/4 pound sliced cremini or white button mushrooms
3 tablespoons all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1-inch pieces
1 large onion, chopped
1 clove garlic, minced
1 1/2 tablespoons Dijon mustard
1 teaspoon caraway seeds
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf

Directions:

Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.

Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker.

Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.

Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

Pakistani Beef Stew

2009-12-09T06:22:00.002-06:00

Ingredients:

8 tablespoons vegetable oil
20 whole black peppercorns
6 whole cloves
2 whole bay leaves
6 whole cardamom pods
2 medium onions, chopped fine
6 cloves garlic, chopped fine
1 ginger root, 1" cube, chopped fine
2 pounds beef, cubed, (1")
1 teaspoon cumin seed
1/2 teaspoon cayenne, optional
1 teaspoon coriander seed, ground
2 teaspoons salt
5 tablespoons yogurt, beaten
2 pounds chopped spinach, fresh or frozen
1 teaspoon garam masala

Directions:

This is spicy, but not 'hot', (note that the only 'hot' spice, cayenne, is optional....) and a different change of pace from everyday beef stew. You could also use lamb in place of the beef.

Put the ginger, onions, and garlic into a blender container, and blend to a paste, adding a Tablespoon of water if necessary. Set aside. Put the peppercorns, cloves, bay leaves, and cardamom pods in one bowl. Put the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt in another bowl. Put the yogurt into another bowl. Wash and chop and drain the fresh spinach, have it ready to add into the dish. (Or defrost the frozen spinach.) Put the remaining teaspoon of salt into another bowl.

Now, heat the vegetable oil in a large dutch oven. When hot, put in the peppercorns, cloves, bayleaves and cardamom pods. Stir for a second. Now put in the onions, garlic, and ginger. Stir and fry until the paste starts to develop brown specks. Add the ground cumin, ground coriander, cayenne and 1 teaspoon of the salt. Stir together, then add the meat. Stir and fry for a minute. Next, add the yogurt 1 teaspoon at a time, until the yogurt has been mixed throroughly with the other ingredients. Keep on frying until the meat has a slightly browned look. Add the spinach, bit by bit, stirring in more as the spinach in the pan wilts. Keep stirring and cooking until the spinach wilts completely. It should give up its juices, to cook the meat.

Now, put the entire mixture in the slow cooker/Crock Pot, and allow to simmer for 6-8 hours on high or 8 - 10 hours on low, until meat is tender.

When done, sprinkle the garam masala over the meat, and stir in, then simmer for about 5 minutes longer. If there is too much liquid, simmer uncovered for 5-10 minutes until sauce is thicker.

Serves 6

Best Beef Stew Recipe

2009-11-28T06:59:00.004-06:00

Ingredients:

1 1/2 pounds stew beef, lean, cut in 1-inch cubes
1 packet Lipton beefy onion soup mix
1 1/2 teaspoons beef bouillon granules or base
4 medium potatoes, cubed
3 carrots, sliced
1 stalk celery (sliced)
1 can whole tomatoes, with juice
1 clove crushed garlic
salt and pepper to taste
2 tablespoons cornstarch mixed with about 1/4 cup cold water

Directions:

Put all ingredients in a slow cooker on low heat for 8 to 10 hours. Taste and adjust seasonings. Add 2 tablespoons of cornstarch mixed with water. Turn heat to high and stir until thickened.

Ranch Style Beef Stew

2009-11-25T06:01:00.001-06:00

Ingredients:

1 1/2 to 2 pounds lean beef stew meat, cut into 1-inch cubes
1 bag frozen small white onions
dash allspice
2 tablespoons brown sugar
1 teaspoon salt, or to taste
1/2 teaspoon Gravy Master or other brown gravy sauce
1 tablespoon red wine vinegar
1 bay leaf
1/4 teaspoon dried leaf thyme
3/4 cup water
1/4 cup flour

Directions:

In crockpot, combine beef and onions. Sprinkle with allspice, sugar, and salt. Combine gravy browning sauce, vinegar, bay leaf, thyme and water. Pour over meat. Cover and cook on LOW for 6 to 8 hours, or until tender. Turn control to high. Dissolve flour in small amount of water; stir into meat juices. Cook on high for 15 to 20 minutes longer, until thickened.

Makes 6 servings

Burgandy Beef Stew

2009-11-23T14:42:00.004-06:00

Ingredients:

1 cup burgundy wine
3 cubes beef bouillon
3 pounds cut-up bite-size stir-fry beef
1 can (28 oz.) crushed tomatoes
1/4 cup tapioca -- quick cooking
1 Tbs sugar
2 bay leaves
1 Tbs seasoning salt
1 Tbs Mrs. Dash original
1 pound carrots
2 large potatoes -- cut up
1 package frozen peas
Onions

Directions:

Put wine, bouillon and cut-up beef in crockpot on High for 1 hour. After 1 hour, add tomatoes, tapioca, sugar, bay leaves, seasoning salt, Mrs. Dash original blend; stir and mix well. Then peel and cut up carrots, potatoes; add peas and onions or use mixed vegetables frozen (1 bag). Cook in crockpot all day on High 6-8 hours and remove bay leaves before serving.

Beef & Beer Stew Recipe

2009-11-22T13:50:00.001-06:00

Ingredients:

2 1/2 pounds lean beef stew meat, cut in 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth, or use all beer
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon oregano
2 tablespoons tomato paste
3 tablespoons melted butter
1/3 cup flour

Directions:

Place all ingredients, except butter and flour in the Crock Pot; mix well. Cover and cook on low for 8 to 10 hours. Mix melted butter with flour; add to the stew. Taste and adjust seasonings. Turn to high and cook until thickened, about 15 to 20 minutes.

Serves 6

German Style Beef Stew

2009-11-21T09:48:00.002-06:00

Ingredients:

1 pound round roast or steak, trimmed and cut in 1-inch cubes
2 tablespoons flour
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 can diced tomatoes, (14.5 oz) undrained
1 1/2 cups thinly sliced carrots
2 medium potatoes, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup beef broth, bouillon, or water

Directions:

Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours.

Serves 4

Classic Beef Stew Recipe

2009-11-21T05:39:00.003-06:00

Ingredients:

10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch

Directions:

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables. Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.