I need a GREAT crockpot or stove top beef stew recipe!?

Question

I am wanting to have alot of vegetables and stew meat. I want to be able to cook this in a crockpot all day or on top of the stove all day. I just had someone send me a receipe on my previous question for a baked stew, and it sounded just great but I don't have a "kettle" to bake it in the oven for 5 hours! Any suggestions?

Answer 1

Slow Cooker Beef Stew --

INGREDIENTS

2 pounds beef stew meat, cut into 1 inch cubes

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 clove garlic, minced

1 bay leaf

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1 onion, chopped

1 1/2 cups beef broth

3 potatoes, diced

4 carrots, sliced

1 stalk celery, chopped

DIRECTIONS

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.  

Answer 2

Do you have a dutch oven?  That is really nice for beef stew to be finished in the oven.  If not, you can probably use the crock out of your crockpot (assuming it's removeable) and cover tightly in foil to bake it.  The oven just gives a more even, "softer" heat than over the stove for the extended cooking time.

Parker’s Beef Stew

2½ lb. good quality chuck beef, cut into 1½” cubes

1 (750-ml bottle) good red wine (Cab sauv or other)

2 whole garlic cloves, smashed

3 bay leaves

2 cups all-purpose flour

Kosher salt

Freshly ground black pepper

Good olive oil

2 yellow onions, cut into 1-inch cubes

1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks

1/2 lb. white mushrooms, stems discarded and cut in 1/2

1 lb. small potatoes, halved or quartered

1 Tbsp. minced garlic (3 cloves)

2 cups or 1 (14 1/2-ounce can) chicken stock or broth

1 large (or 2 small) branch fresh rosemary

1/2 cup chopped sun-dried tomatoes

2 Tbsp.s Worcestershire sauce

1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.

The next day, preheat the oven to 300º F.

Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

--Ina Garten

Answer 3

This how I do mine. But if you want more veggies then just double up on the veggies. You may have to add more water but it will still be good.

Basic Stew:

1 pound stew meat

1 or 2 carrots peeled and cut into big chunks

1 or 2 ribs of celery cut into big chunks

1 onion chopped

1 large white potato or 2 medium potatoes peeled and chopped

1 clove garlic chopped

1 can stewed tomatoes

Oil

Flour

Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves

In a large skillet heat the oil.

In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.

Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.

Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.

Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.