Does anyone have any good and easy crock pot stew recipes?!
Does anyone have any good and easy crock pot stew recipes?
Answers: Beef Stew II
INGREDIENTS:
3 carrots, sliced
3 potatoes, cut in 1-inch pieces
2 pounds beef stew meat in 1-inch cubes
1 cup beef broth
1 teaspoon Worcestershire
1 clove garlic, minced
1 bay leaf
salt to taste
1/2 teaspoon pepper
1 teaspoon paprika
3 onions, quartered
1 celery rib, cut up
PREPARATION:
Combine all ingredients in slow cooker in order listed. Stir just enough to mix mix seasonings throughout. Cover and cook on LOW for 10 to 12 hours. (High 5-6 hours)
Crock Pot Irish Stew
Ingredients
5 coking potatoes
2 carrot stalks
1 onion
1/12 lbs stewing beef
2 cans cream of mushroom soup
1package dry onion soup mix
Directions
Peel and cut potatoes into slightly bigger than bite size pieces
Peel carrots and cut into pieces
peel and quarter onion into eight pieces
Line bottom of crockpot with potatoes
Add carrots and onions
Add stewing beef
Add soup, undeluted
Spread soup to cover meat
Add onion soup over top
Cook on high covered for 4 hours
Cook on low for last two hours
Do not stir during this time, mix once before serving
Chicken Crock Pot Stew
Ingredients
9 Frozen boneless skinless chicken tenders or 6 breasts
2 16oz Bags of frozen mixed vegetables (stir fry mixture works best) or 12 cups fresh chopped
1 Envelope of Lipton garlic herb flavor powdered soup
2 26oz Cans cream of chicken soup or 4 10oz (use the fat free version for further calorie reduction)
1 cup Chopped spinach
1 box Instant rice
Preparation
In the order given, layer all ingredients, except spinach and rice, in the crock pot. Cook on high for 8 hours. During the last five minutes of cooking time put the rice (or noodles) on to cook and add spinach to the crock pot. It should be heated by the time the rice is finished cooking.
Cook's Notes
Variation #1: Use I pkg dry Italian dressing mix instead of the Lipton soup mix. Or marinate chicken in bottled fat free Italian dressing over night.
Variation #2: Serve over egg noodles instead of rice.
Variation #3: For crunchier vegetables, don't add to the crock pot until the last 2 hours of cooking time.
Serving size = 1 cup over 1 1/2 cups rice
Hearty Been and Vegetable Stew
1 lb assorted dry beans *
2 cups vegetable juice
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple or pineapple juice
1/2 cup celery, diced
1/2 cup parsnips, diced
1/2 cup carrots, diced
1/2 cup mushrooms, diced
1 onion, diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic, minced
1 tsp black pepper, ground
1 cup rice or pasta, cooked
Vegetable stock or water
Rinse beans and then soak overnight in water.
Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook on high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours on low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour on low.
* For beans use 3 or 4 kinds, such as black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas. The more the merrier.
Mediterranean Stew
1 eggplant -- chopped
2 zucchini -- chopped
1 red or green bell pepper, seeded/chopped
1 onion -- chopped
3 large tomatoes -- chopped
2 cans garbanzo beans -- (14 oz.) drained/rinsed
1 tbs oregano
Freshly ground black pepper
Salt
Crushed red pepper flakes -- to taste (opttional)
1 can artichoke hearts packed in water -- (14 oz.) drained/quartered
1 pk egg noodles -- cooked
Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a Tbs of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles. 4 Servings.
Italian Chicken Stew
12 fresh boneless, skinless chicken thighs
1 (14 1/2-oz) can diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 tablespoons tomato paste
2 cloves garlic, peeled and minced
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 baked potatoes (or 8 oz. pasta)
Wash hands. Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1-inch pieces. Combine all ingredients except baked potatoes in large crock pot; mix well.
Cook on low setting at least 6 hours.
Wash hands. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F).
Serve half of stew (about 4 1/2 cups) over 4 baked potatoes or 4 cups (8 oz. uncooked) hot cooked pasta. Serve with mixed green salad and soft breadsticks, if desired. Freeze remaining half of stew in tightly sealed nonmetallic container or freezer bag. Refrigerate leftovers immediately.
nfd? here is the link i use for recipes. hope you find something you like:
http://allrecipes.com/search/recipes.asp... Almost anything goes into the pot;-} the secret is the order.
Start with root vegetables: potatoes, turnips, carrots, etc.
You can add a can of stock: chicken, beef, vegetable, etc.
Then come the flavourings: celery, onions, garlic, etc.
Last is your meat: chicken, beef, pork, lamb, etc.
I like to coat my stewing beef with flour & brown in a skillet.
I include the onions & garlic in the oil while doing that.
Slow-Cook at least 3-5 hours on high, or 5-7 on medium.
Stir contents half-way through cooking, or when you get home.
Last add gravy mix or flour with 1/2 cup of water to thicken.
In the last 15-30 minutes add frozen veggies: peas, corn, etc.
An early addition is soup-mix: dried beans, barley, lentils, etc. 1 2-3 # roast; one envelope onion soup mix; 1-48 oz can of tomato juice (or V8); 3 potaoes, peeled & cut in chunks; 3 carrots, peeled & cut in chunks. Cook all day on low; remove meat &ncut in servable chunks.
Thicken with a flour or corn starch roux, and add peas before serving if desired.
My kids BEGGED for this!! You would only have to adjust the cooking time to do my tried and tested favourite.
Beef Stew.
1kg (2lb) Beef Steak.
25g (1 oz.) Flour.
S&P.
Oil.
2 Sliced onions.
1 Beef Oxo cube.
Cup boiling water.
4 Diced Potatoes.
1 Diced Carrot.
1 Diced Turnip.
Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.
Fry off the onions and add to meat.
Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.
Stir together and bring to the boil. Reduce heat and d simmer for 2 hours.
Add diced vegetables ? hour before serving. Here is my beef stew recipe Enjoy!!
INGREDIENTS
12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
DIRECTIONS
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender stew meat onions celery potatoes cut all into like size pieces (so they will cook in the same amount of time) put in beef broth just enough to cover the ingredients turn on your crock pot and let it go all day when you get home from work it will be great