Slow Cooker Pungent Beef Stew Recipe

2020-07-07
  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 12:00 h
  • Ready In: 12:10 h

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Nutritional Info

This information is per serving.

  • Calories

    307
  • Protein

    26.6 g
  • Carbohydrate

    35.5 g
  • Fat

    6.4 g
  • Cholesterol

    55 mg
  • Sodium

    372 mg
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Slow Cooker Pungent Beef Stew Recipe

Slow cooker Pungent beef stew recipe. This recipe belongs to Indian Cuisine. Cubed beef with spices and vegetables cooked in a slow cooker. Very easy and delicious! You may also like Cubed Steak Stew

Slow Cooker Cubed Steak Stew Recipe

This is the perfect stew for hearty appetites! Cubed beef with vegetables, tomato sauce, and spices cooked in 6-quart (6 L) slow cooker. Very delicious!

Makes 6 servings


Ingredients: 1½ pounds (740 g) lean beef cubed steaks, stripped, 14½ oz (435 ml) can diced tomatoes with Italian herbs, undrained, 8 oz (240 ml) can tomato sauce, 4 medium red potatoes, cubed, 1 large yellow onion, peeled and thinly sliced, 1/2 teaspoon (3 ml) garlic powder, 10 oz (300 g) package frozen peas and carrots, thawed and drained, 2 tablespoons (30 ml) cornstarch, 1/4 cup (60 ml) water, salt and freshly ground black pepper, to taste

Instructions: In a 6-quart (6 l) slow cooker, combine all ingredients, except frozen vegetables, cornstarch, water, and seasoning. Stir, then cover and cook on low-heat setting for 6-8 hours, adding thawed and drained vegetables during last 10 minutes.

Increase heat to high and cook for a further 10 minutes. In a small mixing bowl, combine cornstarch and water. Mix until cornstarch is completely dissolved. Stir in cornstarch mixture, stirring for 2-3 minutes. Turn off slow cooker and open the lid. Season cubed beef stew with salt and black pepper. Stir well.

Ladle into soup bowls and serve hot.

Slow Cooker Pungent Beef Stew Recipe

Ingredients

  • 2 pounds (960 g) beef chuck, cubed
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove, peeled and minced
  • 1 medium yellow onion, peeled and chopped
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • dash of ground cloves
  • 6 carrots, peeled and chunked
  • 4 potatoes, peeled and quartered
  • 2 ribs celery, chopped
  • 10 ¾ oz (325 ml) can tomato soup
  • 1/2 cup (125 ml) water

Method

Step 1

Combine all ingredients in slow cooker. Stir well.

Step 2

Cover slow cooker and cook on low-heat setting for 10-12 hours.

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