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 8h10m Number Of Ingredients 19 Steps:
Season beef with salt and pepper to taste. Heat a large nonstick skillet on medium-high. Spritz with cooking spray, then sear beef until nicely browned, about 2-3 minutes. Set aside. In a 6-quart slow cooker, whisk together beef broth, tomato paste, Worcestershire sauce, vinegar, mustard, and all of the spices. Add beef, potatoes, carrots, onion, and garlic to the slow cooker. Mix with the seasoned broth to coat the veggies and beef. Add in the two bay leaves. Cover and cook on low or 7-8 hours, or on high for 3-4 hours–until the beef is tender and almost falling apart. In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Slowly stir the mixture into the slow cooker. Cover and cook on high for another 10 minutes, or until thickened. Turn off slow cooker and mix in peas. Let stand for a minute or two, just until peas thaw. Garnish with parsley, if desired.
Time 10h50m Yield 6 Number Of Ingredients 15 Steps:
Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
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 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.
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.
