slow cooker stew

Slow cooker beef stew

beef

flour

butter

lbs small golden potatoes, halved

celery

carrots

onion

mushrooms,

beef broth

tomato paste

Worcestershire sauce

Italian Seasoning

Heat butter in a large pan. Season beef with salt and pepper and then dredge through flour. Add 1/2 beef to pan and brown on all sides. Remove and repeat with remaining beef.

Stir together tomato paste and beef broth.&nbsp;

Add the browned beef to slow cooker. Add chopped vegetables, beef broth and tomato paste, Italian seasoning and Worcestershire sauce.

Set to slow cooker for 6-8 hours and serve

This beef stew is the definition of comfort food! It is packed with flavor and that low and slow cooking yields the most tender beef. A staple recipe!&nbsp;&nbsp;

Slow Cooker Beef Stew

olive oil

Salt and black pepper

yellow onion, (chopped (1 1/2 cups))

celery stalks, (chopped (1 1/4 cups))

garlic, (minced (1 1/2 Tbsp))

Tbsp low-sodium soy sauce

Tbsp minced fresh thyme ((or 1 tsp dried))

(7-inch) single sprig rosemary ((or 3/4 tsp dried))

lbs yellow potatoes,

carrots,

cornstarch

peas

parsley

Heat 1 Tbsp olive oil in a large heavy bottomed skillet over medium-high heat. Working with half of the beef at a time, dab both sides dry with paper towels and season with salt and pepper to taste.&nbsp;

Sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp oil to skillet, repeat with remaining beef. Leave excess oil in skillet.

Add remaining 1/2 Tbsp oil to oil in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomato paste and cook, stirring constantly, 1 minute.&nbsp;

Pour 1 cup beef broth into skillet along with Worcestershire, soy sauce,&nbsp; thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end).&nbsp;Cover and cook on low heat for 7 - 8 hours.

In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

https://content.jwplatform.com/videos/L6kfRIMB.mp4

Beef Stew; is there a dish more comforting than this?? Its absolutely perfect for cold fall and winter days. It’s incredibly hearty and perfectly flavorful. This is a stew you’ll want to make again and again!

Vegetable Stew from the Crockpot is proof that simple ingredients can make for one incredible meal.

Vegetable Stew From The Crockpot

baby cremini mushrooms, sliced

button mushrooms, sliced

yellow onion, diced (- one small onion)

carrots, diced (- one carrot)

potato (- one to two potatoes)

garlic,

thyme

sage

salt

black pepper

cayenne pepper

vegetable broth

dry red wine

tomatoes

kitchen bouquet

liquid smoke

Vegetable Stew from the Crockpot

Clean and pare all of the vegetables first. Cut up the potatoes last so they don&#x27;t have time to turn brownish.

Add all of the vegetables to a large crockpot. One that&#x27;s at least 6 qts.

Measure and add the vegetable broth, wine, diced tomatoes and tomato paste, kitchen bouquet and liquid smoke. Do NOT add the flour yet.

Now add in all of the seasonings and spices. It won&#x27;t look like you have enough juices at this point but believe me a lot of liquid cooks out of the mushrooms and you will have plenty after it cooks a while.

Stir well and cover. Cook on high 4 to 5 hours or low 8 to 10 hours.

Now about the flour - sometime after the juices are hot on up to about a half-hour to an hour before serving -scoop out some of the juices into a cup. Add the flour to the hot juices in the cup. Stir well until the flour is blended. Pour it all back into the stew and stir well. Cover and let finish cooking. This thickens the juices.

This Beef in a Slow Cooker (Seswaa) from Botswana is so flavorful! Pop it in a crock pot for 4.5 hours and you&#x27;ll have yourself a delicious stew. You can also customize it with your choice of vegetables!

Slow Cooker Beef Stew (Seswaa)

lb beef shoulder roast

onion (quartered)

water (or enough to cover the beef)

tsp black pepper

bay leaves

Chop meat into 2 inch cubes

Place the beef in the slow cooker

Add black pepper and Lipton recipe secrets package into the slow cooker

Add quartered onions

Pour water into the slow cooker. It should be enough water to cover most of the ingredients, but they shouldn't be fully submerged.

Add bay leaves

Cover and Cook on high for 4-5 hours. Check after 4 hours. Once the meat is tender enough to fall apart easily, use two forks to pull the meat apart.

This Slow Cooker Jackfruit Stew + Celery Root Mash is the perfect hearty, cozy, comforting crock pot recipe to curl up with on a chilly day.

Slow Cooker Jackfruit Stew + Celery Root Mash

avocado oil

sesame oil

ginger

garlic powder

sea salt

onion powder

ground pepper

carrots (about 4 medium carrots)

celery (about 4 stalks)

(13 oz) unsweetened coconut cream

coconut sugar

tamari (or soy sauce)

arrowroot flour (aka arrowroot starch)

fish sauce (omit to make vegan)

sriracha

celery roots

garlic cloves,

Once rinsed, look at the triangle fan-shaped pieces of the jackfruit. The fan part is the part of the jackfruit that will easily shred. Cut the point of the fan off and discard.

Place the trimmed jackfruit in a large bowl along with the avocado oil, sesame oil, ginger powder, garlic powder, sea salt, onion powder, and pepper.

Spray the bottom and sides of the slow cooker with avocado oil.

Add the jackfruit to the crock pot along with the chopped onion, chopped carrot, chopped celery, coconut cream, coconut sugar, tamari (or soy sauce), arrowroot flour (arrowroot starch), fish sauce, and hot sauce.

Cover and cook on low for 6 &#8211; 8 hours.

When there are about two hours left, use a fork to press the jackfruit pieces against the side of the crockpot to shred it.

With about 30 minutes left of cooking, cut the top off the celery root and use a vegetable peeler to peel off the outer skin.

Cut the celery root into about 1 inch pieces and place in a large pan over medium-high heat.

Add the garlic and continue to cook for another three minutes.

Add the broth to the pan and allow to simmer for five minutes.

Pour the contents of the pan into a food processor along with the sea salt.

Process for about three minutes until smooth. Take breaks to scrape down the sides of the food processor and start again.

Once smooth, place a couple dollops of mash into a bowl.

Top with a couple scoops of the jackfruit stew and garnish with some fresh thyme sprigs.

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

Yummy😋 I swapped one tin of jackfruit for a tin of chickpeas and used 2tbsp of maple syrup instead of the sugar. So good thank you.x

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)

red peppers

green pepper

celery (sliced)

chicken thighs

white wine (OR extra chicken broth)

chicken broth

rosemary

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 delicious one pot meal (Stew Beef) consists of succulent pieces of meat seasoned and slow cooked with an abundance of herbs and spices.

Jamaican beef stew recipe (Stew Beef)

beef (cleaned and rinsed with lime juice)

tbsp of paprika

tsp of coriander (cilantro)

garlic

tsp of himalayan pink salt

tsp red chilli flakes

scallion (chopped)

potato

pimento berries allspice

thyme (tied together)

tomato (chopped)

tomato puree

scotch bonnet

water

coconut oil

If you have a spice/coffee grinder (high recommended) add all of the ingredients for the beef seasoning to the grinder and mill them into a fine consistency. skip this step if it doesn't apply.

Place the washed beef in a large bowl then proceed to add all of the ingredients which form the beef seasoning to the bowl.

Add the browning sauce, chopped onions, garlic, scallion.

Use your hands or a spoon to work the seasoning into the the beef to create a wet rub. The use of hands is so much better to really work those herbs and spices into the meat.

Set the bowl aside to marinate for several hours or overnight (recommended.

Melt the coconut oil on medium heat in a dutch pot or casserole dish. Then add the marinated beef to the pot (scrap off the onion, carrots etc.. don&#039;t worry if you can&#039;t scrap off all the onions ) and begin to sear. Stir the beef so all the beef pieces are evenly browned. This will take a few minutes to complete.

As the beef begins to brown add the thyme and reduce the heat to low and put the lid on the pot.

Let the beef continue to brown and cook through for 10-15 minutes. During the given time you may notice an increase in liquid.

Remove the lid, assess the liquids if it is too much then increase the heat to high so that some (NOT ALL)  of liquid absorbs and decreases. This is done to further seal in the flavour. Keep a watchful eye and stir at times if needed to avoid the beef charring.

Once some of the liquid has evaporated add the excess carrots and onions and saute until soft.

Then add the bell peppers, pimento (all spice) sweet potatoes and scotch  bonnet - stir and combine.

Finally pour in 1 1/2 cups of hot water to begin with (pour the water into the bowl which marinated the meat to collect the excess marinade) and add the chopped tomato and tomato puree to the dutchpot.

Then give another stir, add a bit more browning to the pot (about 1tbsp, this is something I now do for more depth in colour/flavour) before bringing to the boil then reduce the heat to low with the lid on.

Leave the stew to cook for up to an hour check frequently to ensure the meat liquid levels are constant. Add a 1/3 cup of water at a time if more is required

Once cooked, do a taste test and adjust the seasoning i.e. pink salt/black pepper etc.. if required.

Serve accordingly.

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This Jamaican Stew Beef recipe is great for anyone who loves one pot meals that are flavoursome, wholesome and made from scratch. The beef is seasoned, seared/brown and left to braise until tender. 

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Jamaican Stew Beef | Stew Beef Recipe | Cook With Charla

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.

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!

Top 9 slow cooker stew recipes from across the web

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Slow cooker beef stew

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Slow Cooker Beef Stew

Top 9 slow cooker stew recipes from across the web

The most viewed slow cooker stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow cooker beef stew

Slow Cooker Beef Stew

Vegetable Stew From The Crockpot

Slow Cooker Beef Stew (Seswaa)

Slow Cooker Jackfruit Stew + Celery...

Crock Pot Tuscan White Bean Chicken...

Jamaican beef stew recipe (Stew Bee...

Slow Cooker Beef Stew

Slow Cooker Beef Stew

The most viewed slow cooker stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine