Crock Pot Spanish Inspired Beef Stew Recipes

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
• Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
• Cover and cook on low 7 hours or until the beef is fork-tender.
• Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Steps:

• Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
• Trim meat of all visible fat and cut into 1 inch cubes.
• Season meat with kosher salt and pepper.
• Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
• Heat olive oil in a large skillet on medium high heat.
• Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
• Remove meat from skillet and set aside.
• Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
• Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
• Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
• Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
• Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
• Pour tomato broth over the meat and vegetables.
• Add thyme and parsley sprigs and mix through the stew.
• Set crockpot on low and cook for 8-9 hours or until meat is very tender.
• Add salt and pepper to taste, if needed, when the stew is done.

Steps:

• Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Steps:

• Trim all fat from meat.
• Put all ingredients in slow-cooker.
• Mix thoroughly.
• Cover & cook on low 10-12 hours or oh high 4-5 hours.
• Serve hot.

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.