BEEF SHORT RIB SLOW COOKER RECIPES RECIPES

Name: Slow Cooker Beef Vegetable Stew
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 8 servings (3 quarts).
Ingredients: 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes; 3 medium potatoes, peeled and cubed; 3 cups water; 1-1/2 cups fresh baby carrots; 1 can (10-3/4 ounces) condensed tomato soup, undiluted; 1 medium onion, chopped; 1 celery rib, chopped; 2 tablespoons Worcestershire sauce; 1 tablespoon browning sauce, optional; 2 teaspoons beef bouillon granules; 1 garlic clove, minced; 1 teaspoon sugar; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup cornstarch; 3/4 cup cold water; 2 cups frozen peas, thawed

SLOW COOKER BEEF VEGETABLE STEW RECIPE: HOW TO MAKE IT

Slow Cooker Beef Vegetable Stew Recipe: How to Make It image

Come home to warm comfort food! This vegetable beef stew is based on my mom’s wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. —Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 00 minutes

Prep Time 30 minutes

Cook Time 06 hours 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 17

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 705mg sodium, CarbohydrateContent 31g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 starch

SLOW-COOKER PRIME RIB ROAST RECIPE - BETTYCROCKER.COM

Slow-Cooker Prime Rib Roast Recipe - BettyCrocker.com image

Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
4 teaspoons salt
2 teaspoons pepper
1 cup Progresso™ beef-flavored broth (from 32-oz carton)
5 to 6 lb bone-in beef rib roast
1 tablespoon vegetable oil
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon pepper

Steps:

In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

Nutrition Facts : Calories 420 , CarbohydrateContent 2 g, CholesterolContent 125 mg, FatContent 3 , FiberContent 0 g, ProteinContent 35 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 780 mg, SugarContent 0 g, TransFatContent 1 1/2 g

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