SLOW COOKER BEEF AND NOODLES WITH STEW MEAT RECIPES

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SLOW COOKER BEEF STEW | THE BEST CROCKPOT BEEF STEW



Slow Cooker Beef Stew | The BEST Crockpot Beef Stew image

This Slow Cooker Beef stew is a delicious, old fashioned beef stew recipe simmered in the slow cooker with tender meat, carrots, potatoes and celery. It's easy to make and so perfectly comforting and cozy for chilly days! Includes gluten-free, Whole30, paleo, low carb and keto options.

Provided by Kelly

Categories     Main Course

Total Time 510 minutes

Prep Time 30 minutes

Cook Time 480 minutes

Yield 8

Number Of Ingredients 25

2 pounds beef chuck roast
1/3 cup flour (, use gluten free flour, arrowroot starch for paleo, or 1/4 cup almond flour for low carb, keto)
1 1/2 teaspoons sea salt (more or less, to taste)
1/2 teaspoon black pepper (more or less, to taste)
1/2 teaspoon onion powder
1/2 teaspoon Italian Seasoning
cooking oil
1 medium yellow onion (, cut into large chunks)
4 cloves garlic (, minced)
6 tablespoons tomato paste
2 tablespoons balsamic vinegar (, compliant brand)
4 medium Russet potatoes
1 large sweet potato (, peeled and chopped into 1 inch chunks (leave out if desired) - sub with pumpkin for low carb / keto)
3 medium carrots (, peeled and cut into slices - omit for low carb / keto if desired)
2 ribs celery (, chopped)
2 teaspoons Worcestershire sauce (, use homemade or compliant brand for Whole30)
2 teaspoons Italian Seasoning (, or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
1 bay leaf
4 1/2 cups beef broth (, homemade or low sodium)
1 star anise (, optional but adds SO much depth and flavor)
water (, as needed, to cover the vegetables)
1-2 tablespoons fresh chopped parsley (, for garnish)
more salt and pepper to taste
2 tablespoons gluten free flour (, or sub with 2 tsps arrowroot powder for paleo OR 1-2 tsps xanthan gum for keto)
3 tablespoons cold water

Steps:

  • For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and shake until well coated.
  • Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)
  • In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into a large 6 quart slow cooker.
  • Put the uncleaned skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker over the beef.
  • Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
  • Cook on low for 5 to 7 hours or high for 3 to 4 hours (stir about half way through), until potatoes are tender and meat is cooked through. (Times may vary depending on how hot your slow cooker runs - check and cook longer or shorter if necessary)
  • Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
  • Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of flour (all purpose, cornstarch, gluten free flour, 2 tsps arrowroot powder or 1-2 tsps xanthan gum) with 3 tablespoons of cool water. 20-30 minutes before serving, stir the slurry into the slow cooker, set to HIGH. Stew should thicken within 20-30 minutes.If it does not thicken, your slow cooker may not be hot enough so you will have to transfer to a large pot and heat on the stove if you want to thicken the stew. However, the stew will thicken up on its own overnight in the fridge even without the cornstarch slurry - the slurry is just a solution for immediate results.

Nutrition Facts : ServingSize 1 serving, Calories 359 kcal, CarbohydrateContent 32 g, ProteinContent 27 g, FatContent 13 g, FiberContent 3 g, SugarContent 4 g

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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