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 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 9h20m Yield 6 Number Of Ingredients 11 Steps:
In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients. Cover; cook on Low heat setting 9 to 10 hours.
Time 7h45m Yield 10 Number Of Ingredients 16 Steps:
Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely. Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker. Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker. Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture. Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
More about “slow cooker beef stew i recipes”
Yield 8 servings Number Of Ingredients 14 Steps:
In a small bowl, combine the flour, 1 tablespoon of salt, and the pepper. Rub the flour mixture on the beef, making sure it is covered entirely. Heat oil in large skillet. Sear the meat on all sides until golden brown. Transfer meat to a slow cooker. Add the onion, celery, carrot, garlic, tomatoes, wine, bay leaf, and remaining ½ tablespoon salt. Cook on low for 8 hours. Remove and discard the bay leaf. Stir in the parsley and sage. Serve the stew with your favorite side dish and sprinkle more parsley on top. Enjoy!
