SLOW COOKER BEEF STEW I | ALLRECIPES
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 12 hours 20 minutes
Prep Time 20 minutes
Cook Time 12 hours 0 minutes
Yield 6 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 576.3 calories, CarbohydrateContent 29.8 g, CholesterolContent 131.5 mg, FatContent 30.3 g, FiberContent 4.4 g, ProteinContent 44.1 g, SaturatedFatContent 11.9 g, SodiumContent 541.5 mg, SugarContent 4.1 g
THE BEST BEEF STEW RECIPE: HOW TO MAKE IT
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 605mg sodium, CarbohydrateContent 40g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat
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