crock pot stew

This stew is wonderful on a cold day. Throw everything in the crock pot and enjoy a wonderful dinner when you get home. Great with cornbread.

Crock Pot Santa Fe Stew

beef

onion

green pepper (chopped)

garlic

black pepper

cumin

salt

can Bush’s pinto beans, undrained

Bush’s black beans, undrained

Bush’s kidney beans, undrained

green chilies

taco seasoning

ranch dressing mix

Brown ground beef with onion, green pepper and spices in a skillet on top of the stove.  Add all ingredients to crockpot and mix in ground beef mixture.  Cook on low 2 to 3 hours.

This makes a 3 quart crock pot almost full to the top, approximately 10 to 12 servings.  It is great served with cornbread.

Serve a heart-warming meal out of your crock pot tonight! This slow cooker tuscan white bean chicken stew is sure to please everyone around the dinner table.

Crock Pot Tuscan White Bean Chicken Stew

garlic (sliced)

carrots

red peppers

green pepper

celery (sliced)

chicken thighs

white wine (OR extra chicken broth)

tomatoes

chicken broth

rosemary

thyme

bay leaves

tsp ground paprika

white beans (drained and rinsed)

½ lbs waxy potatoes

Sauté the vegetables: Heat 1 tablespoon of the oil over medium-high heat in a large Dutch oven. Add both onions and cook for one minute. Add the garlic and cook for another minute. Add the carrots, peppers and celery and cook until starting to brown and soften, about 5 minutes. Stir from time to time. Remove the vegetables to a 5 quart crockpot.

Brown the chicken: Bring the Dutch oven back up to medium-high heat. Add another tablespoon of oil and brown the chicken on all sides. Remove and place in the crockpot on top of the vegetables.

Heat the liquids: Pour the wine (if using, otherwise use the extra chicken broth) into the hot Dutch oven. Scrape the browned bits from the bottom of the pot. Bring the wine to a boil and cook until it is almost evaporated (about 1-2 minutes). Add the tomatoes and chicken broth and bring to a boil. Take off the heat and cool for a few minutes.

Cook the stew: Very carefully ladle the hot liquid into the crockpot (heating the liquid will help the crock to reach a safe temperature faster). Add all remaining ingredients, including the potatoes, and close the lid. Cook on LOW for 6-8 hours or on HIGH for 4 hours.

This Slow Cooker Beef Stew is the perfect cozy meal for a cold winter day with tender pieces of beef, vegetables, and a flavorful gravy.

Slow Cooker Beef Stew

lbs. red potatoes (2.40)

carrots (0.44)

celery (0.44)

garlic (0.32)

beef stew meat (11.24)

Tbsp all-purpose flour (0.03)

salt (0.02)

tsp Freshly cracked black pepper (0.02)

Tbsp cooking oil (0.08)

beef broth (0.27)

Dijon mustard (0.13)

Worcestershire sauce (0.06)

Tbsp soy sauce (0.06)

brown sugar (0.02)

rosemary (0.15)

thyme (0.15)

Dice the onion and red potatoes. Slice the carrots and celery. Mince the garlic. Place the prepared vegetables in a four or five quart slow cooker.

Place the stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss the meat until it&#39;s evenly coated in flour.

Heat a large skillet over medium-high. Once very hot, add the cooking oil and swirl to coat the surface of the skillet. Add the stew meat and cook, without stirring, until browned on the bottom. Stir and then allow the beef to brown on a second side. Transfer the meat to the slow cooker.

Turn the heat under the skillet down to medium-low. Add the broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir and cook over medium-low until all the browned bits have dissolved off the bottom of the skillet.

Pour the broth over the ingredients in the slow cooker and everything a good stir.

Place the lid on the slow cooker and cook on high for four hours or low for eight hours.

After cooking the meat and vegetables should both be tender. Stir the stew well to allow the potatoes to slightly break down and thicken the gravy. Taste the stew and adjust the salt or other seasonings to your liking. Serve hot!

15 min prep time LOL
Going to pantry to get potatoes 
Peeling and chopping potatoes 
Going back to pantry to get onion 
Peel and chop onion
Digging through fridge for carrots and celery and chop
Back to pantry for garlic peel and chop 
Go to store to get Worcestershire (did not count this time) lol
Break up brown sugar 
THIS ALL TOOK LONGER THAN 15 MINUTES lol 
But it turned out great

Subbed small yellow potatoes and all was well, not mushy. Used canned mixed vegetables so I had canned peas, carrots and green beans and added it the last hour of cooking and it came out great. Definitely doing this again, next time will use all fresh veggies 🥗. Thanks

This turned out amazing! I only subbed yellow potatoes for the red, and honey mustard instead of dijon cause that's what I had on hand. This turned out so delicious! The broth was very flavourful, and 8 hours on low was perfect. I didn't find that any of the veggies were mushy like what some had said in their reviews. This recipe yielded quite a lot so I am all set on mealprep for the week! For me it made about 6-8 servings depending on how much you eat. Would definitely make this again.

This is a great recipe, but the numbered/print recipe leaves off adding the garlic and it trips me up every time!

We Love this recipe! We altered it a little by using less potatoes and rosemary and add more carrots and fresh green beans.

Great recipe  would make again  !  BUT prep time is much longer  I consider myself a very experienced  cook

This was delicious! It was a little time consuming but worth the effort! I did not change a thing. Best beef stew ever!

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Crock Pot Santa Fe Stew

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Slow Cooker Beef Stew

Top 4 crock pot stew recipes from across the web

The most viewed crock pot stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Santa Fe Stew

Crock Pot Tuscan White Bean Chicken...

Slow Cooker Beef Stew

Slow Cooker Beef Stew

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