SLOW-COOKER BEEF STEW RECIPE: HOW TO MAKE IT
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Total Time 07 hours 25 minutes
Prep Time 25 minutes
Cook Time 07 hours 00 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 541mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat
SLOW COOKER BEEF STEW WITH DUMPLINGS - SLOW COOKER RECI…
Try this tasty slow cooker beef stew recipe for a wintry midweek meal. Add the dumpling dough to the stew one hour before the end - the ultimate comfort food.
Provided by The Good Housekeeping Cookery Team
Categories feed a crowd comfort food dinner
Total Time 5 hours 25 minutes
Prep Time 25 minutes
Cook Time 5 hours
Yield 6 servings
Number Of Ingredients 14
Steps:
- Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.
- Cover and cook on high for 5hr or until the beef is tender.
- After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.
- Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.
Nutrition Facts : Calories 526 calories
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