Recipe for Slow Cooker Beef Stew
Slow cookers, also known by the brand name Crockpot in the United States, provide an ideal method for cooking your recipe for beef stew. Slow cookers allow users to prepare dishes at low temperatures for long periods of time and require minimal attention, meaning they can be left unattended for hours at a time. The longer beef stews cook, the more flavorful they become and the more tender the beef becomes. Pick either of these recipes to make the succulent beef stew of your dreams.
Recipe #1
Makes approximately 6 servings.
Ingredients
- 2 pounds of beef, cut into 1 inch cubes
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon of paprika
- 1 teaspoon of Worcestershire sauce
- 1 chopped onion
- 1 1/2 cups of beef broth
- 3 diced potatoes
- 4 sliced carrots
- 1 chopped celery stalk
Directions
Put your beef chunks in your slow cooker. In a small bowl, combine your flour, salt and pepper, mixing thoroughly. Pour this mixture over your beef. Stir your garlic, bay leaf, paprika, Worcester sauce, onion, beef broth, potatoes, carrots and celery into the crock pot. Cover your slow cooker, turn it to its low setting and cook for 10 to 12 hours. If you’re in a rush, you can cook the beef for 5 to 6 hours on high.
Recipe #2
Yields approximately 6 servings.
Ingredients
- 1 lb. package of carrots
- 2 lbs. of beef stew meat
- 2 tsp. Of salt
- 12 potatoes, peeled and cut in 1" pieces
- 2 cans of green beans, drained
- 2 cans of peas, drained
- 2 cans of corn
- 1/2 cup onions, minced
- 2 packages of onion soup mix
- Water
Directions
Place all of the ingredients in your slow cooker, in the order listed above. Cover the mixture with water. Cook on high for 1 hour. After that hour passes, lower the temperature to medium and cook for an additional 4 to 5 hours.
Recipe #3
Ingredients
- 2 pounds of boneless beef chuck pot roast
- 1 1/2 cups of chopped onions (about 3 medium onions)
- 3 minced garlic cloves
- 1 can of beef broth
- 1 1/2 cups of water
- 1 6-ounce can of tomatoe paste
- 1 tablespoon of paprika
- 1 tablespoon of caraway seeds
- 2 teaspoons crushed, dried marjoram
- 1/2 teaspoon of ground black pepper
- 2 cups of coarsely chopped green peppers
- 1/2 cup of sour cream
Trim off the extraneous fat from your beef and cut into small cubes, about 3/4-inch big. Place the cubes in your slow cooker, along with the rest of your ingredients, excluding the sour cream and peppers. Cover your slow cooker and, on low heat, let it cook for 8 to 9 hours. About 45 minutes before turning off the slow cooker, stir in your peppers. Remove the stew from your slow cooker and serve it with a dollop of sour cream. Your stew is now ready to be served.
