OLD FASHIONED BEEF STEW SLOW COOKER RECIPES

Name: Old-Fashioned Beef-Vegetable Soup
Prep time: 45 min
Total time: 4 h
Yield: 14
Ingredients: 3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces; 10 cups water; 3 tablespoons beef-flavor instant bouillon; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon dried thyme leaves; 2 dried bay leaves; 4 cups vegetable juice; 3 cups cubed potatoes (3 medium); 3 cups coarsely chopped cabbage; 2 cups frozen small whole onions (from 16-oz bag); 2 cups cubed peeled rutabaga (1 1/2 medium); 2 cups frozen cut green beans (from 1-lb bag); 4 medium carrots, sliced (2 cups); 3 medium stalks celery, sliced (1 1/2 cups)

OLD-FASHIONED BEEF-VEGETABLE SOUP RECIPE - BETTYCROCKER.C…

Old-Fashioned Beef-Vegetable Soup Recipe - BettyCrocker.c… image

For a winter gathering, there's nothing better than this amazingly flavored beef soup, with classic ingredients like rutabagas and cabbage.

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 45 minutes

Yield 14

Number Of Ingredients 15

Ingredients

3 lb meaty cross-cut beef shank bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
2 dried bay leaves
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
3 cups coarsely chopped cabbage
2 cups frozen small whole onions (from 16-oz bag)
2 cups cubed peeled rutabaga (1 1/2 medium)
2 cups frozen cut green beans (from 1-lb bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)

Steps:

In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 160 , CarbohydrateContent 18 g, CholesterolContent 30 mg, FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 1 g, ServingSize 1 1/2 Cups, SodiumContent 850 mg, SugarContent 7 g

EASY SLOW-COOKER STEW RECIPE - BETTYCROCKER.COM

Easy Slow-Cooker Stew Recipe - BettyCrocker.com image

This all-in-one beef stew, made fast with baby-cut carrots, canned tomatoes, and frozen green beans, simmers all day to meld flavors perfectly.

Provided by Betty Crocker Kitchens

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 11

Ingredients

3 lb beef stew meat
3 large onions, cut into eighths
1 can (14.5 oz) diced tomatoes, undrained
2 cups water
1 tablespoon beef bouillon granules
1 tablespoon packed brown sugar
2 teaspoons salt
1 teaspoon pepper
2 dried bay leaves
1 bag (1 lb) ready-to-eat baby-cut carrots
1 bag (1 lb) frozen cut green beans

Steps:

In 4- to 5-quart slow cooker, mix all ingredients except green beans.
Cover; cook on High heat setting 6 to 7 hours, stirring occasionally, adding green beans during last hour of cook time. Before serving, remove and discard bay leaves.

Nutrition Facts : Calories 400 , CarbohydrateContent 19 g, CholesterolContent 100 mg, FatContent 0 , FiberContent 4 g, ProteinContent 34 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1110 mg, SugarContent 9 g, TransFatContent 1 g

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