SLOW COOKER BEEF AND BLACK BEAN STEW
Steps:
- Heat the oil in a large skillet on medium heat. When the oil shimmers, add the ground beef, garlic, and onion. Cook, stirring occasionally until beginning to brown in places and no longer pink. Drain and transfer to a large slow cooker.
- Add tomatoes, chunky salsa, cumin, salt and pepper, Mexicorn, and black beans.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Reserve some of the green green onions for garnish. Stir in the remaining green onions and cilantro, if using, during the last 30 minutes of cooking.
- Serve with shredded cheese, guacamole, or sour cream, garnish with the remaining green onion, and serve alongside tortilla chips or cornbread.
Nutrition Facts : Calories 403 kcal, Carbohydrate 26 g, Cholesterol 101 mg, Fiber 8 g, Protein 39 g, SaturatedFat 6 g, Sodium 687 mg, Sugar 7 g, Fat 17 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
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.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
SLOW COOKER BEEF & BEAN STEW
Make and share this Slow Cooker Beef & Bean Stew recipe from Food.com.
Provided by Hidden Valley
Categories Meat
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl combine ½ cup Spicy Chipotle Pepper Sandwich Spread and water. Whisk to combine. Set aside.
- In a slow cooker, spread potatoes and onions on bottom. Add beef. Pour baked beans over beef. Pour mixture of Spicy Chipotle Pepper Sandwich Spread and water over beans.
- Cover and cook on high for 4 hours.
- Stir in ¼ cup chipotle sandwich spread before serving.
- Season with salt and pepper to taste. Serve.
- Tip: Garnish with grated cheddar cheese, chopped green onions or sour cream.
- For a sweeter flavor, add ½ cup KC Masterpiece® Original Barbecue Sauce.
- Make Ahead: Make a double batch and freeze in a Glad® Storage Container.
Nutrition Facts : Calories 288.4, Fat 3.8, SaturatedFat 1.6, Cholesterol 37.4, Sodium 976.4, Carbohydrate 50.1, Fiber 2, Sugar 29.3, Protein 13.2
SLOW COOKER BEAN AND BARLEY STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 8h10m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
- Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
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