Best Beef Stew With Dark Brown Gravy Slow Cooker Recipe 415 Recipes

EASY BEEF STEW FOR THE SLOW COOKER

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.

HEALTHY CROCK POT BEEF STEW

Steps:

• Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
• Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
• Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
• While the meat browns, dice the yellow onion and celery. Mince the garlic.
• When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
• Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
• While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
• Increase the pan heat to medium-high heat and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
• Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.
• Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender. Remove the bay leaf and thyme stems and stir in the peas. If you'd like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, garnish with fresh parsley.

SLOW COOKER BEEF STEW

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.

BEEF STEW WITH DARK BROWN GRAVY - SLOW COOKER RECIPE - (4.1/5)

Steps:

• Prepare the slow cooker, setup next to outlet, put liner in it etc. Cut meat into 1/2 inch cubes (bite size) chuck eye steak it usually is about 1 inch thick, I cut it in half and then cut steak into smaller bite size pieces. Put olive oil in 12 inch fry pan and brown meat on all sides. While meat is browning, slice and dice the onion. When meat is brown take meat out of the fry pan with tongs or slotted spoon leaving the oil in the fry pan and put into the slow cooker. Next brown onion and garlic cloves in fry pan. When onions begins to brown and get soft dump into slow cooked. Next add the remainder of the ingredients, stir to combine. Liquid should cover meat. Cook 4 to 6 hours or until meat is tender per slow cooker instructions. Serve over white rice, with green peas and lots of gravy.