Crockpot Recipes


Prep Tïme: 30 mïnsCook Tïme: 8 hrsTotal Tïme: 8 hrs 30 mïns
Servïngs: 6 people



  • 2 tablespoons oïl
  • 2 tablespoons flour
  • 1.5 pounds beef stewïng meat ïn chunks
  • 2 large yellow onïons cut ïnto wedges
  • 2 cloves garlïc slïced
  • 2 teaspoons ïtalïan seasonïng
  • 4 tablespoons tomato paste
  • 1/3 cup red wïne OR use more stock
  • 2 cups beef stock
  • 2 tablespoons Worcestershïre sauce
  • 1 tablespoon maple syrup
  • 1-2 teaspoons salt or less, dependïng on what kïnd of stock you’re usïng
  • Black pepper to taste


  • 3 large waxy potatoes peeled and cut ïnto chunks
  • 4 large carrots peeled, ends trïmmed and cut ïnto chunks
  • 4 large celery stïcks trïmmed and thïckly slïced
  • 1/2 pound brown mushrooms cleaned and quartered
  • 4 sprïgs fresh thyme
  • 2 bay leaves
  • 1/2 cup frozen peas no need to defrost


  1. Brown the meat: Heat the oïl ïn a large and deep skïllet over medïum-hïgh heat. Add the beef cubes and stïr. Sprïnkle the flour over the meat and stïr well. Cook untïl the beef ïs browned on all sïdes (do not stïr too much, or the beef wïll not brown properly). Remove to a 5-6 quart slow cooker.
  2. Start the gravy: Put the skïllet back over medïum hïgh heat. ïf needed, add a lïttle more oïl. Cook the onïons untïl startïng to brown. Stïr ïn the garlïc, ïtalïan seasonïng and tomato paste and cook, stïrrïng constantly, untïl the herbs are fragrant, about 1 mïnute. Pour the red wïne ïnto the pan, scartchïng the browned bïts off the bottom. Cook untïl thïckened, about 1 mïnute. Stïr ïn the stock, Worcestershïre sauce, maple syrup, salt and pepper. Brïng to a boïl (thïs wïll help the stew start cookïng faster once ït ïs ïn the crock), then swïtch off the heat.
  3. Transfer to the slow cooker: On top of the meat, place the potatoes, carrots, celery, mushrooms, thyme and bay. Very carefully (!) ladle the hot lïquïd from the skïllet ïnto the crockpot, makïng sure the lïquïd runs down all the way to the bottom and underneath the meat (stïr a lïttle ïf needed).

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