DadsStory: Beef Stews for your Crock-Pot

Submitted by:  JT

Sometimes it’s just nice to come home from a long day at work and find food warm and ready to eat.  That’s what is so amazing about using a crock-pot.  There is usually very little preparation time involved and you can leave it on while you go to bed or work and come back into the kitchen 8 to 10 hours later and find a meal warm and ready to be eaten.  And that’s not even mentioning anything about how great your home will smell as the beef bastes in it’s own juices!

 


 

 

 

 

 

Barbecue Beef Stew
Ingredients:
     2 pounds stew beef
     3 tablespoons vegetable oil
     1 cup sliced onion
     1/2 cup chopped green pepper
     1 large clove garlic
     1/2 teaspoon salt
     1/8 teaspoon pepper
     2 cups water
     2 beef bullion cubes
     1 can (14.5 ounces) tomatoes
     1 can (4 oz.) drained mushrooms
     1/3 cup of your favorite barbecue sauce
     3 tablespoons cornstarch
     1/4 cup cold water
Preparation:
     1.) Heat the oil in a skillet over medium heat and saute the beef and onion until the beef is browned. Add your garlic and chopped green pepper and continue sauteing for about one more minute or until the garlic is aromatic.
     2.) Transfer the contents of the skillet into your slow cooker and add the salt, pepper, beef bullion cubes, 2 cups water, tomatoes, mushrooms and barbecue sauce. Cover and cook on LOW setting for 8 to 10 hours.
     3.) Mix cornstarch with the cold water and stir into stew about 20 minutes before done. Serve with hot cooked noodles or rice.

 

 

 

Beef Beer Stew
Ingredients:
     2 1/2 pounds lean beef stew meat, cut in 1-inch cubes
     1 large onion, chopped
     2 cloves garlic, minced
     3 carrots, cut in 1-inch slices
     2 ribs celery, cut in 1/2-inch slices
     2 medium potatoes, cut in 1-inch cubes
     1 cup beer
     1 cup beef broth, or use all beer
     2 teaspoons salt
     1/2 teaspoon pepper
     1 teaspoon oregano
     2 tablespoons tomato paste
     3 tablespoons melted butter
     1/3 cup flour
Preparation:

     1.)  Place all ingredients except the butter and flour in the Crock Pot.  Mix all of the ingredients together well and then cover and cook on LOW for 8 to 10 hours.
     2.) Mix the melted butter with flour and then add the mixture to the stew. Taste and adjust seasonings as needed and then turn the crock-pot to high and cook until the stew has thickened.  This should be around 15 to 20 minutes.

 

 

Beef and Sweet Potato Stew
Ingredients:
     1 1/2 pounds lean stew beef
     3 tablespoons flour
     1/4 teaspoon salt
     1/4 teaspoon pepper
     1 large onion (or 2 medium), halved and thinly sliced
     1 tablespoon vegetable oil
     1 large sweet potato, cut in 1 1/2-inch cubes
     1/2 cup beef stock (canned, or from bouillon or base)
     1/4 to 1/2 teaspoon cinnamon
     1/2 to 1 cup frozen peas or green beans (thawed)
     salt and pepper to taste
Preparation:
     1.) Toss the beef with the flour and 1/4 teaspoon each salt and pepper. Heat the vegetable oil in a large skillet; brown beef and onion.
     2.) Place the sweet potato in the crock-pot, and then add the beef and onions on top of that. Mix the beef broth with cinnamon and pour the liquid over the contents of your slow cooker. Cover and cook on LOW 8 to 10 hours.
     3.) Add frozen peas or green beans during the last 15 to 20 minutes.

 

 

 

Beef and Mushroom Stew
Ingredients:
     10 to 12 small new potatoes, quartered
     1/2 cup chopped onion
     3 medium carrots, sliced
     4 to 8 ounces fresh sliced mushrooms (button mushrooms, shiitake, crimini, or other fresh mushrooms)
     1 can (14 1/2 ounces) diced tomatoes, undrained
     1 can (10 1/2 ounces) condensed beef broth
     1/2 cup flour
     1 tablespoon Worcestershire sauce
     1 teaspoon salt
     1 teaspoon sugar
     1 teaspoon dried leaf marjoram
     1/4 teaspoon pepper
     1 1/2 pounds lean beef stew meat, cut into 1/2-inch pieces
Preparation:
     Mix all ingredients except the beef in your slow cooker, and then add the beef on top. Cover and cook on LOW for 7 to 9 hours or until the vegetables and beef are tender. Stir gently before serving.

 

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