EASY CROCK POT RECIPES BEEF STEW 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

BEST SLOW COOKER BEEF STEW RECIPE - HOW TO MAKE EASY CR…



Best Slow Cooker Beef Stew Recipe - How To Make Easy Cr… image

Looking for an easy beef stew recipe? This Slow-Cooker Red Wine Beef Stew Recipe from Delish.com is the best.

Provided by Judy Kim

Categories     dairy-free    gluten-free    low sugar    nut-free    dinner party    weeknight meals    winter    dinner    main dish

Total Time 4 hours 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

3 lb.

beef chuck, cut into 2" pieces

Kosher salt

Freshly ground black pepper

2 tbsp.

extra-virgin olive oil

2 tbsp.

butter

1 2/3 c.

dry red wine

3 tbsp.

tomato paste

2

Yukon Gold potatoes, cut into 1" cubes

3

carrots, chopped into 1" pieces

3

celery stalks, chopped into 1" pieces

2

onions, chopped into quarters

1 c.

chopped sun-dried tomatoes

4

cloves garlic, minced

1

large rosemary sprig

2 c.

low-sodium beef broth

1

(28-oz.) can crushed tomatoes

Freshly chopped parsley, for garnish

Steps:

  • In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper. In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker.  Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker. Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours.  Remove stalk of rosemary. Garnish with parsley before serving.

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