PREP-AHEAD SLOW COOKER BEEF STEW RECIPE | ALLRECIPES
This beef stew recipe requires very little prep time the day you're cooking it since you do all the night before. Cutting up vegetables ahead of time helps save time on this easy recipe.
Provided by Vikki Mioduszewski
Categories Beef Stew
Total Time 15 hours 20 minutes
Prep Time 20 minutes
Cook Time 7 hours 0 minutes
Yield 4 -6 servings
Number Of Ingredients 9
Steps:
- The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water for 8 hours to overnight.
- Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
- In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
- Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.
Nutrition Facts : Calories 683.9 calories, CarbohydrateContent 52.4 g, CholesterolContent 121.6 mg, FatContent 35.5 g, FiberContent 7.8 g, ProteinContent 39.3 g, SaturatedFatContent 14.3 g, SodiumContent 466.1 mg, SugarContent 10 g
BEEF LENTIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts
Provided by Taste of Home
Total Time 01 hours 25 minutes
Prep Time 15 minutes
Cook Time 01 hours 10 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
Nutrition Facts : Calories 314 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 661mg sodium, CarbohydrateContent 37g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 27g protein. Diabetic Exchanges 2 lean meat
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BEEF LENTIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.1
Total Time 01 hours 25 minutes
Category Dinner, Lunch
Calories 314 calories per serving
- In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
BEEF LENTIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 25 minutes
Category Dinner, Lunch
Calories 314 calories per serving
- In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
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