EASY BEEF STEW CROCK POT RECIPES RECIPES

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EASY CROCK POT BEEF STEW RECIPE - FOOD.COM



Easy Crock Pot Beef Stew Recipe - Food.com image

This beef stew has a tomato based sauce, giving it a little different flavor. Cooked it up one day and got rave reviews from my husband, who is not a stew fan usually. It's also very, very easy and low in calories. I put it in a calorie calculator and it's only about 100 calories per cup. I like to put it together the night before and put the whole crock in the fridge, then in the morning I just pop it into the warmer and let it go!

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 1

Yield 16 cups, 6 serving(s)

Number Of Ingredients 10

2 lbs stewing beef
1 lb baby carrots
12 ounces mushrooms, stems trimmed
1 lb baby red potato (leave them whole)
1 lb fresh green beans (ends snapped off)
1 (28 ounce) can tomato sauce, plus
1 (28 ounce) water
2 (1 1/4 ounce) packages Lipton beefy onion soup mix
1 teaspoon garlic powder
1/2 teaspoon black pepper

Steps:

  • Brown the meat in a few tablespoons of olive oil over high heat. Just enough to sear it and seal in the juices.
  • Combine the meat and all the ingredients in the crock pot, cook on low at least 6 hours, but can go for 10 or more.

Nutrition Facts : Calories 348.4, FatContent 7.5, SaturatedFatContent 3.1, CholesterolContent 96.8, SodiumContent 894.9, CarbohydrateContent 34.5, FiberContent 8.6, SugarContent 13.5, ProteinContent 39.9

HOW TO MAKE BEEF STEW IN A CROCK POT | SLOW COOKER BEEF ...



How to Make Beef Stew in a Crock Pot | Slow Cooker Beef ... image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 8 hours 40 minutes

Prep Time 20 minutes

Cook Time 8 hours 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

Steps:

  • Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
  • Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  • Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

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