Time 1h30m Yield 2 servings. Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Time 6h15m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag. Add beef stew chunks, coating well. Place coated meat into a 2 quart slow cooker. Top meat with potatoes and carrots. Mix together beef broth and worcestershire sauce, and pour over potatoes. Top with bay leaf, and cover. Cook on low for 6 hours. After cooking remove bay leaf and stir so meat and veggies are combined. Serve with your favorite crusty bread.
Time 5h10m Number Of Ingredients 8 Steps:
Spray the inside of a small slow cooker with nonstick cooking spray. Dump the stew meat, potato pieces, zucchini, and carrots into the pot. Pour 2 cups of beef broth into the pot. Cook on high for 1 hour. Turn it down to low and cook for another hour. In a separate bowl, whisk 1 cup of beef broth, cornstarch, and ketchup until all of the cornstarch is dissolved. Pour into the pot and stir. Cook for another 4 hours on low. Serve with rice or noodles.
Time 8h40m Yield 8 to 10 servings Number Of Ingredients 16 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.
Time 6h15m Yield 2 Number Of Ingredients 13 Steps:
Gather the ingredients. Cut the meat into cubes. Coat the stew meat with 3 tablespoons of flour. Brown the meat in a skillet with vegetable oil until the meat is quite dark but not burned. The color on the outside will give color to the stew broth as well as add flavor from the browning process. Drain the browned meat well. Add the meat to slow cooker with the vegetables, spices and enough water to cover the ingredients. Cover and cook on low for 6 to 8 hours. Don’t worry, it can cook longer if your day is longer. During the last 30 minutes of cooking, remove the bay leaf and turn the heat setting to high. When the stew is boiling, stir in a mixture of 2 tablespoons of flour and about 1/2 cup of water. Cook until slightly thickened. Serve and enjoy!
Time 8h10m Yield 2 Number Of Ingredients 6 Steps:
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, potato, onion, salt and pepper. Spread beans over beef mixture. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
Time 7h25m Yield 8 servings (2 quarts). Number Of Ingredients 15 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.
Time 6h15m Yield 6 Number Of Ingredients 10 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.
Time 12h20m Yield 6 Number Of Ingredients 13 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.
Time 4h20m Number Of Ingredients 13 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.
Time 8h10m Yield 2 Number Of Ingredients 7 Steps:
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir sour cream into beef mixture. Serve over noodles.
Time 2h45m Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
