Best 9 Crock Pot Beef Stew With Roasted Vegetables Recipes

SLOW COOKER BEEF VEGETABLE STEW

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

BASIC CROCK POT BEEF ROAST WITH VEGETABLES

Steps:

• Gather the ingredients.
• Sprinkle the pot roast lightly with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
• Add the onions and continue cooking until onions are just beginning to brown.
• Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme.
• Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables.
• Cover and cook on low for 9 to 11 hours or on high for about 4 to 5 1/2 hours.
• Transfer the roast and vegetables to a platter and keep warm.
• Strain the remaining broth and let stand for a few minutes. Skim off fat. Or use a gravy separator to skim the fat.
• Put the juices in a large saucepan and bring to a boil. Boil for about 10 minutes, or until the broth has reduced to about 1 1/2 to 2 cups.
• In a small bowl, combine the cornstarch and cold water.
• Stir in the cornstarch mixture and cook until thickened.
• Stir in the butter. Taste and adjust seasonings.
• Drizzle some of the sauce over the meat and vegetables, and serve the rest at the table.

CROCK POT BEEF STEW WITH ROASTED VEGETABLES

Steps:

• The night before:.
• Trim and cut beef into fork sized chunks. Remove most of the gristle and fat, but some will add texture and flavor to the stew.
• In a zip bag or pie plate combine flour, 1 tsp salt, 1/2 tsp black pepper and ground sage. Taste to make sure it is salty enough to not just taste like flour. Mix beef chunks into flour mixture and coat well.
• Heat cooking oil in a cast iron skillet and cover the bottom of the pan with beef chunks. Make sure to not crowd the pan and brown until at least a couple sides of each chunk are good and browned. Remove to a bowl that will fit all the beef, easily be covered and can go in your refrigerator. Repeat with the rest of the meat When all the meat is browned deglaze the pan with red wine, stir and scrape the browned bits off the bottom and simmer for a minute or two to reduce the liquid. Scrape the liquid into the bowl with the beef. (I did two batches of meat in my 12 inch cast iron and then deglazed the pan, rinsed it and did a third batch. I didn't want the browned bits to get too burned but your pan/stove/etc may be different).
• Wipe or rinse the pan and heat up another tablespoon or so of fat. Sautee the onions and celery until tender, seasoning with salt, pepper and maybe some thyme, or ground rosemary or even more ground sage. Deglaze or scrape the pan and add the vegetables to the bowl of beef. Place the bowl in the fridge.
• Wash and chop root vegetables into 1 1/2 - 2 inch chunks. Place in a zippy bag or large covered container in the fridge.
• In the morning:.
• Place the carrots in the bottom of your crock pot. Pour beef, onions and all the juice from the bowl in the crock pot. Combine the tomato paste with some of the stock and stir to combine. Pour the tomato and all the stock into the crock pot. I added beef broth until it was just under the level of the beef. Tuck the bay and rosemary in the liquid. I wrapped my rosemary in cheesecloth so I wouldn't have to fish out individual rosemary leaves.
• Turn heat to low and cook for 8-10 hours. Mine cooked for 9 hours and was perfect.
• In the evening:.
• Turn the oven to 375. Place chopped root vegetables in a baking pan and coat with olive or coconut oil. Salt and pepper liberally and stir to combine everything. Roast until the veggies are tender and browned. Feel free to crank the heat to 425 if they are tender but not yet brown and you are hungry. Should take 20-30 minutes depending on how big your chunks are.
• Stir the stew, remove bay and rosemary and taste for seasonings. Mine didn't need any more salt but yours might. I did add a tsp of red wine vinegar and it really perked things up. I recommend you do the same :) I also left the cover off while the veggies roasted to allow everything to thicken up a bit more.
• Defrost peas (I used hot water, but you could throw them frozen into the crock pot half an hour before serving if you remember, like I didn't :) and add them to the stew.
• Serve by putting veggies in each bowl and pouring stew over top. Serve with buttered bread, red wine and maybe some pickled carrots or a salad.
• Alternative if you don't own or don't use a crock pot:.
• Instead of putting beef and carrots and stock in a crock pot, put it in a heavy stock pot. Simmer on the stovetop for a couple hours, or bring to a boil and then place in a 350 degree oven for a couple hours. Proceed as above.

SLOW COOKER BEEF WITH ROOT VEGETABLES

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

ROASTED VEGETABLE AND BEEF STEW

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
• Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
• Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
• Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
• Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

SLOW COOKER BEEF STEW I

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.

SLOW-COOKER OLD-FASHIONED BEEF STEW

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.

SLOW-COOKER BEEF STEW

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.

FALL-APART TENDER ROAST STEW (CROCK POT)

Steps:

• Place the meat in the crock pot and set to low. Mix the seasoning packet, creole seasoning, and enough water to cover the meat and pour inches Cover and cook the meat 3 hours.
• After 3 hrs., add the carrots, potatoes, onion, and more water, about 1/2-1 cup and stir. Place the lid back on and cook until the potatoes are tender.
• Place the mushrooms in the crock pot after cooking the potatoes. Do NOT stir (this steams the mushrooms). Cook until mushrooms are desired level of done.
• Remove all meat and vegetables to a large bowl. Pour all the liquid into a large pot; add the water and bouillon cube.
• Using your favorite thickening method, make a gravy from the liquid. Pour back into the crock pot and add the meat and veggies back inches.
• Keep on low until ready to serve. I serve with bread for dipping into the gravy.