Slow Cooker Tomato Less Rustic Beef Stew Recipe 485

Steps:

• If using an oven, preheat it to 325 degrees.
• Place the flour in a large bowl, add the meat, and stir to coat.
• Transfer the coated meat, shaking off the excess flour, to a plate.
• Place the oil in a large skillet and set over med-high heat.
• Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
• Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper.
• If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH.
• If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
• Transfer the stew to a large serving dish and serve.

Steps:

• Place stew meat in a bowl, pouring flour over. Stir to coat. Please a tablespoon of oil in large skillet and heat on medium heat. Add coated meat and cook, stirring often, just until browned. Place meat and all other ingredients in slow cooker. Cover and cook on low 7-8 hours or high 3-4.

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

Steps:

• In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.

Steps:

• Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
• Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
• Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
• Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
• Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
• Add peas and simmer 15 minutes more.
• Add salt and pepper to taste. You won't need much salt, as the broth has plenty.