Time 6h30m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Shake up flour, salt, pepper, and beef in a plastic bag. Brown beef with olive oil. Dissolve bouillon cubes into water Add beef, onions, potatoes, garlic, and broth to crock pot. Simmer on low for 3 hours. Add carrots, celery and spices (to taste). Simmer another hour. Turn off crock pot, remove half the broth to another pan. Mix 2 tbsp corn starch with 1/4 cup cold water, add to broth and boil 1 minute, stirring constantly. Repeat until as thick as you like, stir back into stew. When stew is the right consistency, simmer until dinner time. The longer it simmers the better, but check the veggies every hour so they don’t get too soft.
Time 6h50m Yield 8 Number Of Ingredients 17 Steps:
Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time. Remove beef from the wine and pat dry with paper towels. Reserve the wine. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean. Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time. Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.
Time 8h10m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Stir all ingredients together in slow cooker/crockpot. Cover and cook all day on low. Stir gently and serve with green veggies.
Time 4h25m Yield 8 servings. Number Of Ingredients 14 Steps:
Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.
Time 4h25m Yield 8 servings. Number Of Ingredients 15 Steps:
Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.
Time 8h28m Yield 6 Number Of Ingredients 5 Steps:
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.
