Hearty Crock Pot Beef Stew Recipes

SLOW COOKER BEEF STEW I

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Slow Cooker Beef Stew I image

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

HEARTY CROCK-POT BEEF STEW RECIPE BY TASTY

Here's what you need: Mccormick® beef stew seasoning, v8 juice, celeries, vidalia onion, carrot, red potatoes, beef stewing meat

Provided by Shannon Citrino

Yield 8 servings

Number Of Ingredients 7

Hearty Crock-Pot Beef Stew Recipe by Tasty image

Steps:

Turn on slow cooker to the high setting
Place stewing meat into the slow cooker along with ⅔ of the baby carrots and the sliced celery.
Put one half of the onion aside. Dice the remaining half and add to the Crock-Pot. Add the potatoes.
In a large bowl, mix 3 cups of V8 juice and the seasoning packet. Pour the liquid into the slow cooker.
With a large cooking spoon, gently stir the stew until evenly mixed.
Cook on high for 2.5 hours or until potatoes and carrots are soft
Serve and enjoy!

Nutrition Facts : Calories 219 calories, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 20 grams, Sugar 3 grams

Ingredients

1 packet Mccormick® beef stew seasoning
1 bottle v8 juice, (46 oz)
4 celeries, thinly sliced
1 vidalia onion, sliced
1 bag carrot, (18oz)
6 red potatoes, cut into 1/8 sections
1 ½ lb beef stewing meat

SLOW-COOKER BEEF STEW

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Slow-Cooker Beef Stew image

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.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

EASY AND HEARTY SLOW COOKER BEEF STEW

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories Everyday Cooking

Time 6h10m

Yield 6

Number Of Ingredients 9

Easy and Hearty Slow Cooker Beef Stew image

Steps:

Combine beef, potatoes, carrots, and onion in a slow cooker crock.
Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g

Ingredients

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

SLOW COOKER HEARTY BEEF STEW

Provided by Food Network

Categories main-dish

Time 10h35m

Yield 6 servings

Number Of Ingredients 13

Slow Cooker Hearty Beef Stew image

Steps:

Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH 5 to 6 hours
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.

Ingredients

1 1/2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 pounds medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas

SLOW COOKER HEARTY BEEF STEW

I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.

Provided by CookingONTheSide

Categories Stew

Time 10h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Slow Cooker Hearty Beef Stew image

Steps:

Dry beef with paper towels, then season with salt and pepper.
Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking.
Add half of beef and brown on all sides, about 8 minutes.
Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil).
Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes.
Add tomato paste and cook, stirring well, for 2 minutes.
Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset.
Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl.
Season with salt and pepper.
Wrap vegetables in foil packet that will fit in slow cooker.
Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil.
Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef.
Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours).
Transfer vegetable packet to plate.
Carefully open packet (watch for steam) and stir vegetables and juices into stew.
Add remaining 1 t thyme and peas and let stand until heated through.
Season with salt and pepper to taste and serve.

Ingredients

5 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
salt, to taste
pepper, to taste
3 tablespoons vegetable oil
4 medium onions, chopped fine
1 (6 ounce) can tomato paste
2 cups low sodium chicken broth or 2 cups beef broth
3 tablespoons soy sauce
1 lb carrot, peeled and cut into 1-inch pieces
1 lb parsnip, peeled and cut into 1-inch pieces
1 lb red potatoes, cut into 1-inch pieces
1 1/2 teaspoons fresh thyme, minced
2 bay leaves
2 tablespoons minute tapioca
2 cups frozen peas, thawed