Slow Cooked Beef Stew Gravy Recipes

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.

Steps:

• Put beef in a slow cooker.
• Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
• Cook on High for 6 hours.

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.

Steps:

• Assemble all the ingredients except the gravy mix & mushroom soup in a crock pot or roasting pan. Cover with the lid.
• If using a crock pot cook on low for 5 hours (half that time on high). If cooking in the oven bake for 2.5 hours on 325°F.
• During the last hour of cooking stir the brown gravy mix & cream of mushroom soup into the pan. Recover & continue to cook.

Steps:

• Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
• Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
• If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Steps:

• Prepare the slow cooker, setup next to outlet, put liner in it etc. Cut meat into 1/2 inch cubes (bite size) chuck eye steak it usually is about 1 inch thick, I cut it in half and then cut steak into smaller bite size pieces. Put olive oil in 12 inch fry pan and brown meat on all sides. While meat is browning, slice and dice the onion. When meat is brown take meat out of the fry pan with tongs or slotted spoon leaving the oil in the fry pan and put into the slow cooker. Next brown onion and garlic cloves in fry pan. When onions begins to brown and get soft dump into slow cooked. Next add the remainder of the ingredients, stir to combine. Liquid should cover meat. Cook 4 to 6 hours or until meat is tender per slow cooker instructions. Serve over white rice, with green peas and lots of gravy.