A bowl of delicious, warm stew on a cold winter evening? The only thing I can image would be cozier is eating a bowl of delicious, warm stew while sitting in front of a fire, an afghan tucked around your feet, on a cold winter evening. :)Of course, that could be just my romantic fantasies of a cozy winter night too since I live in middle Georgia and we rarely get a winter bad enough for all that. But still ............
Anyway, I love beef stew no matter what the temp is outside, but I definitely make it more in the colder months. Usually I like to serve it with a crusty garlic bread and maybe a small side salad. If no salad, then I'll do an apples and cinnamon type dessert.
In celebration of colder weather coming soon, ( it's still in the mid to upper 70's here) I thought I'd put up a few stew recipes, all from Betty Crocker.
Classic Beef Stew (pictured above)
Prep Time- 25 min, Total Time- 3 hr 45 min, Servings- 4
Ingredients:
- 1
- tablespoon vegetable oil or shortening
- 1
- lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
- 3
- cups water
- 1/2
- teaspoon salt
- 1/8
- teaspoon pepper
- 2
- medium carrots, cut into 1-inch pieces
- 1
- large unpeeled potato, cut into 1 1/2-inch pieces
- 1
- medium green bell pepper, cut into 1-inch pieces
- 1
- medium stalk celery, cut into 1-inch pieces
- 1
- small onion, chopped (1/4 cup)
- 1
- teaspoon salt
- 1
- dried bay leaf
- 1/2
- cup cold water
- 2
- tablespoons Gold Medal® all-purpose flour
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
- 2
- lb beef stew meat
- 1
- can (28 oz) Muir Glen® organic diced tomatoes, undrained
- 1
- cup frozen small whole onions (from 1-lb bag)
- 1
- teaspoon chili powder
- 1
- package (1 oz) Old El Paso® taco seasoning mix
- 1
- can (15 oz) Progresso® black beans, drained, rinsed
- 1
- can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
- 1. In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
- Cover; cook on Low heat setting 9 to 11 hours.
- With whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.
- 1
- cup baby-cut carrots
- 1
- Yukon Gold potato, cut into 1 1/2-inch pieces
- 1/4
- cup chopped onion
- 1/4
- cup sliced celery
- 1/2
- teaspoon dried thyme leaves
- 1/8
- teaspoon salt
- 1/8
- teaspoon pepper
- 1/2
- pound boneless skinless chicken thighs
- 3/4
- cup Progresso® chicken broth (from 32-ounce carton)
- 1/2
- cup snap pea pods
- 1/4
- cup whipping (heavy) cream
- 2
- tablespoons Gold Medal® all-purpose flour
- 1. Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
- 2. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
- 3. Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180ºF) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
- 4. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.
Slow Cooker Mexican Beef Stew (Betty Crocker)
Prep Time- 5 min, Total Time- 9 hr 35 min, Servings- 6
Ingredients:
I know one isn't a beef stew, but it looked so yummy and it is still a cold weather stew.
Slow Cooker Creamy Herbed Chicken Stew (Betty Crocker)
Prep Time- 15 min, Total Time- 6hr 35min, Servings- 2
Ingredients:
