ITALIAN BEEF STEW

This is a repost of this very popular recipe I first posted in 2013.

I got this from the Cooking Classy blog.  I like it as a crockpot recipe.  Here is what she has to say about making it in the crock pot: "toss it all in the slow cooker (skip the browning), then walk away and come back to dinner."  I first saw this recipe after a friend pinned it on Pinterest.

• 4 medium carrots, chopped into 1/2-inch-thick pieces (2 cups)
• 3 stalks celery, chopped into 1/2-inch-thick pieces (1 1/2 cups)
• 1 large yellow onion, diced
• 3 cloves garlic, finely minced
• 5 Tbsp extra virgin olive oil, divided
• 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
• 1/3 cup all-purpose flour
• salt and freshly ground black pepper
• 4 cups low-sodium beef broth
• 1 Tbsp red wine vinegar
• 2 (15 oz) cans diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp dried rosemary, crushed
• 1/2 tsp dried marjoram
• 2 bay leaves
• 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
• 8 oz cremini mushroom, sliced
• 3 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley
• Parmesan or Romano cheese, for serving (optional)

• Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add garlic and sauté 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
• Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
• Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
• Recipe Source: Cooking Classy

COUNTRY CAPTIAN STEW (OLD WW RECIPE)

1 can (14.5-oz) fire roasted diced tomatoes

1 onion, sliced thin
1 red bell pepper, coarsely chopped
2 tbsp tomato paste
1 tbsp grated fresh ginger or 1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp salt
3 1/2 lb chicken legs, breasts, thighs; skinned
2 tbsp cold water
1 tbsp cornstarch
1 Granny Smith apple, cored and sliced thin
1 cup frozen peas, thawed
4 tsp toasted coconut, optional

1 tbsp slivered almonds, optional

This recipe needs a 5–6-quart size crockpot or slow cooker.

Combine the tomatoes, onion, bell pepper, tomato paste, ginger, curry, cinnamon, and salt in the cooker.  Lay the chicken pieces over the vegetable-spice mixture.  Place lid on cooker and cook 3 to 4 hours on high or 6 to 8 hours on low.  Chicken should be fork-tender.

Approximately 1/2 hour before the cooking time is up, mix the water and cornstarch together in a small bowl until smooth.  Stir into the slow cooker.  Add the apple and peas; stir to blend.  Cover and cook on high for approximately 20 minutes until the mixture simmers and thickens and apples are just fork tender.

Sprinkle with the coconut and currants or raisins just before serving, if desired.

WW photo

Yield: 8 servings of 1 piece of chicken and 3/4 cup vegetables/sauce

Per serving: Approximately 224 cal, 3 g fat (2 g sat), 13 g carbs, 3 g fiber, 26 g pro
This is a WW recipe and a serving = 5 WW points

BEEF POSOLE

8-oz round red potatoes, chopped

1 large onion, cut into thin wedges

1 lb flank steak, cut into 6 pieces

2 cans (14.5-oz each) 50%-less-sodium beef broth

1 can 15.5-oz can golden or white hominy, rinsed and drained

1 can (14.5-oz) diced tomatoes.

1 fresh polano chile pepper, chopped (tip-wear gloves or wash hands well with soap and water after handling)

1 tbsp hot chili powder

3 cloves garlic, minced

1/2 tsp ground cumin

1/4 tsp salt

3 cups shredded cabbage

Chopped fresh cilantro for serving

Lime wedges for serving

Crumbled queso fresco (optional)

Place potatoes and onion in a 4-to-5-qt slow cooker. Top with the flank steak. In a bowl, combine the nest eight ingredients. Pour over the steak. Cover and cook on low 7 hours or high 3 1/2 hours.

If using low, turn to high. Add the cabbage. Cover and cook on high 30 to 60 minutes or until beef is tender. Transfer beef to a cutting board, using two forks, pull into shreds. Stir back into the slow cooker.

Top each serving with cilantro, lime wedges, queso fresco, if desired. Add sliced chile peppers, if desired.

Yield: 6 servings Per serving: 231 cal, 6g fat (2g sat), 24g carbs, 20g pro, 755mg sod

slow cooker favorite volume 4

HEARTY BEEF STEW WITH TAPIOCA

2 lbs stew beef, cut into 1-inch cubes

5 carrots, cut in 1-inch pieces
1 large onion, cut in chunks
3 stalks celery, sliced
1 large size can tomatoes
1/2 cup quick-cooking tapioca
1 whole clove (or 1/2 teaspoon ground clove)
2 bay leaves
salt and pepper to taste

Trim all the fat from the meat.  Put all ingredients in CROCK-POT.  Mix thoroughly.  Cover and cook on Low 12 hours. (high: 5 to 6 hours.)

This is an old recipe that came from this book I got with my first crockpot in the 1970s.

ITALIAN SAUSAGE AND VEGETABLE STEW

1 lb Italian sausage, cut into bite-size pieces

1 pkg (16-oz) frozen vegetable mix of onion, and colorful bell peppers
1 can (14.5-oz) diced Italian-style tomatoes
2 medium zucchini, sliced
1 jar (4.5-oz) sliced mushrooms, drained
4 garlic cloves, minced
2 tbsp tomato paste
1/4 tsp basil

Brown the sausage in a large skillet; drain.

Add the sausage to a slow cooker or crockpot along with the frozen vegetables, tomatoes with the juice, zucchini, mushrooms, and garlic.  Place lid on cooker and cook on low setting for around 4 hours until zucchini is tender.

Stir the basil into the tomato paste; stir mixture into the other ingredients in the cooker.  Replace the lid and cook another 30 to 45 minutes until the juices have thickened.

Yield: 6 cups

Note:  Goes great with Italian or Garlic Bread.

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CHINESE CHICKEN STEW

1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large onion, coarsely chopped
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 can (14-oz) chicken broth, divided
1 tbsp cornstarch
1 large red bell pepper, cut into bite-size pieces
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 large or 3 medium green onions, cut into half-inch pieces
3 cups hot cooked rice, optional
1/4 cup coarsely chopped cilantro, optional

In a bowl, toss the cut-up chicken pieces with the Chinese spice.  Stir in the red pepper flakes. 

In a large skillet, heat the peanut or canola oil and add the onion and chicken; cook, stirring, about 5 minutes or until the chicken is browned.  Add the mushrooms and garlic, cooking until the chicken is cooked through.

Combine 1/4 cup chicken broth and cornstarch in a small bowl; set aside.  Place the cooked chicken mixture into a slow cooker or crockpot.  Add the remaining broth, bell pepper, and soy sauce; stir to blend.  Place lid on the cooker and cook for 3 1/2 hours or until the bell pepper is tender.

Stir in the cornstarch mixture, sesame oil, and the green onions.  Cook another 30 to 45 minutes until the juices have thickened. 

To serve, ladle into soup bowls and scoop a half cup rice, if using, into center of each bowl.  Sprinkle with the chopped cilantro, if desired.

yield: 6 servings

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CHICKEN STEW WITH DUMPLINGS

2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced into strips
1/2 cup sliced celery
2 cans (approx 14-oz each) chicken broth
2/3 cup all-purpose flour
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 large red potatoes, skin on and cut into bite-size cubes
1 pkg (6-oz) fresh mushrooms, halved
3/4 cup frozen peas
1 tsp dried basil
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (or 1/4 cup fat-free evaporated milk)

Combine the carrots, onion, bell pepper, and celery in a slow cooker or crockpot.  Stir in the chicken broth, saving 1 cup for later.  Place lid on cooker and cook on low setting for 2 hours.

Stir the flour into the 1 cup of saved chicken broth until smooth.  Slowly stir the mixture into the mixture in the cooker.  Add the chicken, potatoes, mushrooms, peas, and seasonings to the cooker; cover and cook an additional 4 hours until the chicken is cooked through and the veggies are tender.  Stir in the cream.

DUMPLINGS:
1 cup biscuit mix
1/4 tsp dried basil
1/4 tsp dried rosemary
1/8 tsp dried tarragon
1/3 cup low-fat milk

In a small bowl combine the biscuit mix and herbs.  Stir in the milk to form a soft dough.  Spoon the dough on top of the stew in four large spoonfuls.  Cook, uncovered, for 30 minutes then cover and cook for another 30 to 45 minutes.  The dumplings should be firm and a wooden toothpick inserted in the center should come out clean.   

Yield: 4 servings

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EASY SOUTHERN BRUNSWICK STEW

2 to 3 lbs pork butt

17-oz can white whole-kernel corn, undrained

14-oz bottle ketchup

2 cups diced cooked potatoes

1 lb pkg frozen green peas

2 cans (10 1/2-oz) tomato soup

2 tsp hot sauce

1 tsp salt

1 tsp pepper

Place pork in a slow cooker. Cover and cook on high 1 hour; turn heat to low and cook another 4 to 6 hours. Remove meat from the bone and shred, Discard the juices.

Combine all ingredients in the slow cooker, cover and bring to a boil on high. Reduce heat to low and cook another 30 minutes.

Yield: 10 to 12 servings

file photo for reference, not this exact recipe

OLD-FASHION CROCKPOT BEEF STEW

3 carrots, cut into chunks

3 potatoes, quartered
2 lb beef chuck or stew meat in 1 to 1 1/2-inch cubes
1 cup water
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tbsp salt
1/2 tsp pepper
1 tsp paprika
3 yellow onions, quartered
1 stalk celery, cut up

Put the ingredients into the crockpot in the order listed above. Stir just enough to mix in the spices. Place lid on crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

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SLOW COOKER CHICKEN and WHITE BEAN STEW

2 pounds skinless, boneless chicken thighs
2 teaspoons ground cumin
1/8 teaspoon ground black pepper
1 tablespoon olive oil
1 jar of Classico Alfredo sauce
1 (15 ounce) can Cannellini beans, rinsed and drained
1 cup reduced-sodium chicken broth
1/2 cup chopped red onion (1 medium)
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese
Fresh parsley leaves (optional)

Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time, in hot oil over medium heat until browned. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, and garlic.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

Recipe slightly adapted from BHG

ROOT VEGETABLE BEEF STEW

2 lbs beef stew meat

1 tsp salt
1/2 tsp freshly ground black pepper
1 large yellow onion, chopped
2 large garlic cloves, minced
1/2 lb baby carrots
3/4 lb parsnips, peeled & cut into bite-size pieces
1/2 lb turnips, peeled and cut into bite-size pieces
1 lb small red potatoes, halved or quartered depending on size
1/2 tsp thyme
2 1/2 cups beef broth
3 tbsp cornstarch
2 tbsp water

Spray a crockpot or slow cooker with nonstick cooking spray.

Season meat with half the salt and half the pepper.  Place into the cooker.

In the following order, place the following ingredients over the meat; onion, garlic, carrots, parsnips, turnips, potatoes, and thyme.  Pour the broth overall.

Place lid on cooker and cook on high for 5 hours or on low for 7 hours.

Using a slotted spoon gently remove vegetables into a large bowl, set cooker on high.  Mix the cornstarch and water together. Slowly stir the mixture into the liquid in the cooker along with the other half of the salt and pepper.  Stir and cook until slightly thickened.  Return the vegetables to the cooker and stir to blend.

Yield: 6 servings

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VEGETABLE STEW WITH CORNMEAL DUMPLINGS

3 cups chopped, peeled butternut or acorn squash

2 cups sliced fresh mushrooms

2 cans (14.5-oz each) diced tomatoes, undrained

1 can (15-oz) Great Northern beans, rinsed and drained

1 cup water

4 cloves garlic, minced

1 tsp dried Italian seasoning, crushed

1/4 tsp ground black pepper

1/2 tsp cup all-purpose flour

1/3 cup cornmeal

2 tbsp grated Parmesan cheese

1 tbsp snipped fresh Italian (flat leaf) parsley

1 tsp baking powder

1/4 tsp salt

1 egg, lightly beaten

2 tbsp milk

2 tbsp vegetable oil

1 pkg (9-oz) frozen Italian green beans

Paprika

In a 3 1/2 to 4-quart slow cooker combine squash and mushrooms. Stir in tomatoes, beans, water, garlic, seasoning, and pepper. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Shortly before serving, for dumplings, in a medium bowl stir together flour, cornmeal, cheese, parsley, baking powder and salt. In a small bowl combine egg, milk, and oil. Stir egg mixture into flour mixture just until combined.

If using low setting, turn to high. Stir in green beans. Drop dumpling dough by tablespoons on top of mixture in cooker; sprinkle with paprika. Cover and cook for 50 minutes, leaving the lid on.

Yield: 6 servings

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ITALIAN SAUSAGE STEW

nonstick cooking spray

1 pkg (20-oz) Italian sausage
1/2 to 3/4 lb fresh green beans, broken into bite-size pieces
2 lbs tomatoes, chunked
1 tsp fresh rosemary, chopped
1/4 cup balsamic vinegar
3/4 cup water
2 cups whole-kernel corn, drained if canned
1 tbsp instant polenta for thickener, if desired

Brown the sausages on all sides in a large nonstick skillet that has been lightly sprayed with nonstick cooking spray; remove to a slow cooker or crock pot.

Layer the green beans, tomatoes, and rosemary over the sausages.

In a small bowl, whisk the vinegar and water together; pour over the ingredients in the cooker.  Place lid on cooker and cook on low 8 hours.

Carefully remove the sausages from the cooker and place on a cutting board.  Add the corn to the cooker; replace lid.

Cut the sausages into bite-size pieces and return to the cooker.  Stir in the polenta if you wish to thicken the stew.  Cook until thickened or corn is heated through.

                                    Serve with a crusty Italian bread, if desired.

FRENCH ONION BEEF STEW

8 springs fresh thyme, tied together

1 can (14 1/2-oz) low-sodium beef broth
1 cup apple juice
4 medium carrots, cut into 1/4-inch thick slices
2 onions, sliced thin
1 1/2 lb lean beef stew meat
salt to taste
pepper to taste
3 tbsp flour
4 thick slices French bread
1 cup grated Gruyere* cheese
1 tsp crushed thyme

Place the thyme, broth, apple juice, carrots, and onions in slow cooker or crock-pot and stir to combine well.

Season the beef with salt and pepper; roll in the flour to coat and place in cooker.  Cover and cook 7 to 8 hours on low or 4 to 5 hours on high.  Vegetables and beef should be tender.

Ten minutes before soup is done, place bread on a foil lined baking sheet.  Sprinkle the cheese and crushed thyme over the bread and broil 1 to 2 minutes until cheese starts to brown.

To serve, remove thyme and spoon stew into 4 serving bowls and top each with a slice of the toast.

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RAVIOLI STEW

2 cups sliced carrots

1 cup chopped yellow onions
2 cans (14 1/2-oz each) chicken broth
2 cans (14 1/2-oz each) Italian-style diced tomatoes
1 can (19-oz) cannellini beans, drained
2 tsp basil
1 pkg (9-oz) refrigerated ravioli (your choice of type)

Combine the carrots, onions, broth, tomatoes with juice, beans, and basil in crock-pot or slow cooker; stir to mix well.  Place lid on cooker and cook on low 6 hours or until carrots are tender.

10-12 minutes before serving time increase the heat to high.  Let cook on high 2 to 4 minutes then add the ravioli.  Cook for another 8 to 10 minutes or until the ravioli are tender.

Yield: 8 servings of 1 1/3 cup each.
Per serving: 4 g (2 sat) fat, 15 mg chol, 790 mg sod, 34 (6g-fiber, 6g-sugar) carbs, 10 g protein

TYSON'S CROCKPOT CHICKEN STEW

 

VEGETABLE BEEF SOUP

1/2 lb lean beef, cut into bite-size pieces, browned

1 lb frozen California blend vegetables

2 (14-oz) cans diced tomatoes

1 large can tomato juice

1/4 cup sugar

1 1/2 tsp seasoned salt

2 tsp chili powder

Brown beef in skillet with the seasoned salt. Place beef and drippings in bottom of a 5-quart slow-cooker. Cover with the vegetables, tomatoes, sugar, juice and chili powder. Place lid on cooker and cook on low 6 to 8 hours.

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CHICKEN STEW OVER NOODLES

2 cups cubed peeled eggplant

2 cups sliced mushrooms
3/4 cup coarsely chopped onion
2 garlic cloves, minced
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1 1/4 cups chicken broth +3 tbsp chicken broth
1 1/2 tsp flour
2 lb skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
1 can (14-oz) artichoke hearts, drained
12-oz uncooked wide egg noodles

Combine the eggplant, mushrooms, onion, garlic, spices, 1 1/4 cups chicken broth, and flour in a slow cooker or crockpot.  Cover and cook on high for 1 hour.

Lightly coat the chicken with the flour.  Spray a large skillet with nonstick cooking spray; heat over medium heat until hot.  Cook the chicken about 10 to 15 minutes until browned on both sides.

Remove the vegetables from the cooker using a large slotted spoon.  Layer the chicken in the cooker and then return the vegetables over the chicken.  Add the 3 tablespoons of chicken broth, salt, and pepper.  Reduce the heat to low and cover and cook 6 to 7 hours or until chicken is no longer pink in the center and the veggies are tender.

Stir in the artichokes; cover and cook 45 minutes to 1 hour or until heated through.

Cook the noodles according to the package directions and serve the stew over the noodles.

Yield: 6 servings

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BEAN STEW WITH DUMPLINGS

1 can (28-oz) tomatoes, undrained & chopped

2 cups chopped red bell peppers
1 can (15-oz) black beans, rinsed & drained
1 can (15-oz) pinto beans, rinsed & drained
2 small zucchini, sliced
2 large onions, chopped
1 poblano pepper, seeded & chopped
1/2 cup sliced celery
3 garlic cloves, minced
3 tbsp chili powder
2 tsp ground cumin
1 tsp oregano
1/4 tsp salt

Combine all the above ingredients in the slow cooker or crockpot; stir to blend.  Place lid on cooker and cook 4 1/2 hours or until the vegetables are tender.  During that last half hour, prepare the dumplings.

Dumplings
1/4 tsp salt
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp sugar
2 tbsp cold butter
1/4 cup shredded Cheddar cheese
1 tbsp fresh cilantro, minced
1/2 cup milk

In a medium mixing bowl combine the salt, flour cornmeal, baking powder, and sugar.  Cut in the butter using a pastry blender or two knives until the mixture resembles coarse crumbs.  Stir in the cheese and the cilantro.  Pour the milk into the mixture and blend with a wooden spoon or silicone spatula until the flour mixture is just moistened.  Drop the dumpling dough, approximately 1/6 at a time, onto the top of the stew.  Replace the lid and cook another 45 minutes to 1 hour or until the toothpick inserted into the dumplings comes out clean.

Yield: 6 servings.

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VENISON STEW

2 lb venison stew meat in 1-inch cubes

salt
pepper
1 tbsp butter
3 stalks celery, cut diagonally into 1/2 to 1-inch pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 tbsp chopped parsley or 1 tsp dried parsley flakes
1/2 cup water
1/2 cup red cooking wine
1 can (8-oz) tomato sauce
1 pkg (10-oz) frozen whole kernel corn, thawed

Sprinkle the meat cubes with salt and pepper. 

Melt the butter in a large nonstick skillet; add the meat and brown lightly on all sides.

Place the celery and onion in the crockpot or slow cooker; add meat over the veggies.  Sprinkle with the parsley flakes.

In a mixing bowl stir the water, wine, and tomato sauce together until blended.  Pour mixture into the cooker.  Add the corn.

Place the lid on the cooker and cook on low setting for 8 to 12 hours or on high setting for 4 to 6 hours, stirring occasionally.

Serving suggestion:  Serve with hot butter noodles or brown rice.

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