CROCK POT BEEF STEW
I wanted to make a stew yesterday and didnt' really have a receipe that caught my fancy. I put in a few "different" ingredients and it made a huge taste difference. Most things you would have in your kitchen, which is always nice. I didnt' measure, so much of this be estimating.
Provided by Lee-Anne from Honey
Categories Stew
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a plastic bag mix flour, bisto, garlic powder and Salt and Pepper.
- Place some of the beef in the bag, seal and shake.
- Once coated brown in oil.
- While the beef is browning, put 2 cups of Beef boullion in Slow Cooker, add onions, potatoes, carrots.
- Add the beef as it cooks.
- If there is any of the Bisto/Flour mixture left after all the beef is coated add it to the Slow Cooker.
- Add water and the rest of ingredients.
- Mix it up and cook on low for 4-6 hours.
Nutrition Facts : Calories 671.2, Fat 20.5, SaturatedFat 6.9, Cholesterol 50.9, Sodium 1204, Carbohydrate 95.3, Fiber 10.3, Sugar 16.8, Protein 27.5
BISTRO BEEF STEW
From the Washington Post. Serve over egg noodles with a green salad on the side. Can be made a day ahead to enhance flavors. Also can be frozen for up to 3 months. Freeze single servings and take for your lunch! (You can subsitute 4 ounces cubed pancetta for the bacon if desired.)
Provided by Little Suzy Homemak
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a large skillet over medium heat until crisp. Transfer to drain on a paper towel lined plate; remove all but 1-2 tablespoons fat from the skillet and discard the excess.
- Add the beef cubes to the skillet and cook, turning to brown on all sides; this will take about 12 minutes. The meat will not be cooked through. Transfer the browned cubes to a 4-5 quart slow cooker.
- Add the carrots, onion and garlic to the skillet; cook, stirring occasionally, for 3-4 minutes, until the onions have softened and become fragrant. Add the mushrooms and stir to combine; cook for 1-2 minutes. Season with the salt, pepper and thyme.
- Add the flour and stir to coat. Add the cooked bacon, broth, wine, tomato paste and bay leaf, stirring to combine. Increase the heat to high and stir, scraping the bottom of the skillet to dislodge any browned bits. Transfer this mixture to the slow-cooker.
- Cover and cook on HIGH for 5 hours or on LOW for 8 hours. Stir once or twice during cooking.
- Discard the bay leaf before serving.
Nutrition Facts : Calories 718, Fat 47.9, SaturatedFat 18.7, Cholesterol 182.8, Sodium 520.5, Carbohydrate 10, Fiber 1.6, Sugar 3.2, Protein 48.9
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