Stew Recipes » Crockpot

Southwest Turkey Stew

admin — Mon, 03 Mar 2008 05:49:16 +0000

INGREDIENTS:
* 1 to 1 1/2 lbs turkey tenderloins, cut into 3/4-inch pieces
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1 sweet red bell pepper, cut into 3/4 inch pieces
* 1 sweet green bell pepper, cut into 3/4 inch pieces
* 1 large onion, chopped, 3/4 to 1 cup
* 3 cloves garlic, minced
* 1 (15 1/2-oz) can chili beans in spicy sauce, undrained
* 1 (14 1/2-oz) can stewed tomatoes or chili-style tomatoes, undrained
* 3/4 cup your favorite salsa or picante sauce

PREPARATION:
Place turkey pieces in crockpot. Sprinkle turkey with chili powder, cumin, and salt; toss to coat pieces. Add bell peppers, onion, garlic, beans, tomatoes, and salsa. Mix well. Cover and cook on LOW 5 hours or until turkey is cooked through and vegetables are tender. Serve in bowls, topped with a small dollop of sour cream, a sprinkling of cilantro or parsley, or other garnish.

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Pork Stew Recipe with Tomatoes and Taco Seasoning

admin — Mon, 03 Mar 2008 05:48:41 +0000

INGREDIENTS:
* 2 tbsp. vegetable oil
* 1 lb boneless pork cut up into cubes
* 1 large onion diced
* 2 cloves garlic chopped
* 1 packet taco seasoning
* 2 cans (14.5 ounces each) diced tomatoes
* 1 can diced tomatoes with green chiles
* 1/2 cup beef broth
* 1 can (12 ounces) corn
* 1 can (15 ounces) pinto beans

PREPARATION:
Heat oil in skillet, brown pork and onion and garlic. Transfer to slow cooker or crockpot. Add remaining ingredients and cook on low for 4-6 hours. Serve with corn bread; garnish with sliced ripe olives and sour cream.

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Tortellini Stew

admin — Mon, 03 Mar 2008 05:36:32 +0000

INGREDIENTS:
* 1/2 cup chopped onion
* 2 medium zucchini, in 1-inch cubes, about 1 cup
* 3 1/2 cups chicken broth or vegetable broth
* 1 large can (28 ounces) crushed tomatoes
* 3 1/2 cups chicken broth or vegetable broth
* 1 large can (28 ounces) crushed tomatoes
* 1 can (15 1/2 ounces) canned great northern beans, drained and rinsed
* 1 to 2 tablespoons dried leaf basil
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon pepper
* 8 ounces fresh or dry cheese-filled tortellini, cooked

PREPARATION:
Combine all ingredients except tortellini in Crock Pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add cooked tortellini. Cook 10 minutes longer, until heated through.
Serves 6 to 8.

Herbed Beef Stew

admin — Mon, 03 Mar 2008 05:32:41 +0000

INGREDIENTS:
* 2 to 2 1/2 lbs. lean chuck stew beef or round steak
* 1/4 cup flour
* Salt & pepper
* 6 slices bacon, diced
* 2 onions, chopped
* 2 cups beef broth
* Dash of ground cloves and nutmeg
* 2 tbsp. wine vinegar
* 2 tbsp. brown sugar
* 1 tsp. dried oregano
* 1 tsp. dried thyme
* 4 to 6 ounces small whole mushrooms, optional

PREPARATION:
Cut beef into cubes, dredge in flour mixed with a little salt and pepper. Place bacon in skillet and fry a few minutes. Add beef cubes and brown and all sides. Add onions and cook 2 to 3 minutes. Transfer to crockpot. Stir in beef broth, water, spices, vinegar, brown sugar, and seasonings. Cover and cook on low 8 to 10 hours. Thicken juices with a mixture of flour and cold water if desired. Serve beef stew recipe with potatoes or noodles.
Serves 4 to 6.

French Chicken Stew

admin — Mon, 03 Mar 2008 05:28:49 +0000

INGREDIENTS:
* 1/2 cups dry navy beans, soaked overnight, simmered until tender, drained
* 2 cups water
* 4 to 6 chicken breasts, skinned, boned, and cut into chunks
* 1 (14.5 oz.) can tomatoes
* 1/2 c. thinly sliced celery
* 1/2 c. diced carrot
* 1/2 c. chopped onion
* 1/8 tsp. garlic powder
* 1 small bay leaf
* 1/2 tsp. dried sweet basil, crumbled
* 1/8 tsp. ground sage
* 1/4 tsp. ground paprika
* 1/2 tsp. dried leaf oregano
* 1 tsp. instant chicken bouillon granules

PREPARATION:
Place beans, 2 cups of water, and other ingredients in slow cooker/Crock Pot; cover and cook on LOW for 8 to 10 hours. Discard bay leaf before serving.

Beef Stew With Curry Powder

admin — Mon, 03 Mar 2008 05:27:50 +0000

INGREDIENTS:
* 1 cup small whole onions, frozen thawed or fresh peeled
* 1 cup sliced carrots
* 5 to 7 medium red potatoes, about 1 pound, quartered
* 2 pounds stew beef, cut in 1 1/2-inch pieces
* 1 can (14.5 ounces) diced tomatoes with juices
* 1/2 cup apple juice
* 1 tablespoon curry powder*
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

PREPARATION:
In 4 to 5-quart crockpot, layer onions, carrots and potatoes. Arrange stew beef on vegetables. In medium bowl, combine all remaining ingredients; mix well then pour over beef. Cover and cook on LOW for 8 to 10 hours.
Serves 6.

*Curry powder can vary in strength, so start with a smaller amount. Taste and add more about an hour before the stew is done.

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Crockpot Oyster Stew

admin — Mon, 03 Mar 2008 05:25:28 +0000

INGREDIENTS:
* 2 quarts whole milk
* 1/2 cup butter
* 2 pints fresh oysters
* 1 1/2 teaspoons salt
* 2 teaspoons Worcestershire sauce

PREPARATION:
Pour milk into crockpot; heat on HIGH for 1 1/2 hours. In a saucepan, melt butter; add oysters with liquid. Simmer on low until edges of oysters curl. Add seasonings. Combine with the hot milk in Crockpot and cook on LOW for about 1 1/2 to 2 hours, stirring occasionally.
Serves 8 to 10.

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Hearty Crockpot Fish Stew

admin — Mon, 03 Mar 2008 05:24:49 +0000

INGREDIENTS:
* 1 1/2 pounds catfish, red snapper, or flounder fillets cut into 2-inch pieces
* 2 tablespoons melted butter or extra-virgin olive oil
* 1 medium to large clove garlic, minced
* 1 large onion, sliced
* 1 green bell pepper, seeded and cut in 1-inch pieces
* 1 to 2 small zucchini squash, sliced
* 1 can (14.5 oz.) whole tomatoes
* 1/2 teaspoon dried leaf basil
* 1/2 teaspoon dried leaf oregano
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup dry white wine
* 4 ounces sliced fresh mushrooms, optional
* parsley for garnish

PREPARATION:
Combine all ingredients in crockpot. Stir gently, but thoroughly. Cover and cook on HIGH setting for 3 1/2 to 5 1/2 hours.
Garnish with parsley. Makes 4 to 6 servings.

Crockpot Pork Stew with Cider

admin — Mon, 03 Mar 2008 05:23:18 +0000

INGREDIENTS:
* 2 pounds boneless trimmed pork shoulder, cut into 3/4-inch cubes
* 3 tablespoons flour
* 1 teaspoon salt
* 1/4 teaspoon dried thyme
* 1/4 teaspoon pepper
* 6 carrots, cut into 1/2-inch slices
* 4 medium potatoes, cut into 3/4-inch cubes
* 1 cup chopped onion
* 1 large apple, peeled, cored, and chopped
* 2 cups apple cider
* 1 tablespoon vinegar
* 1/2 cup cold water
* 1/4 cup flour

PREPARATION:
Combine 3 tablespoons flour, salt, thyme and pepper; toss with meat. Put carrots, potatoes, onion and apple in slow cooker. Top with the pork cubes. Combine apple cider and vinegar; pour over meat. Cover and cook on LOW for 9 to 11 hours. Turn slow cooker to HIGH. Blend 1/4 cup flour and 1/2 cup cold water, stirring until smooth. Stir into hot liquid in slow cooker. Cover and cook 15 minutes longer, or until thickened. Taste and adjust seasonings. Serves 8.

Crockpot Beef Stew With Sweet Potatoes

admin — Mon, 03 Mar 2008 05:22:23 +0000

INGREDIENTS:
* 1 pound lean beef boneless chuck or stew beef, cut in 1-inch cubes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
* 3 cups peeled sweet potatoes, cut in 1-inch cubes
* 2 garlic cloves, finely minced
* dash ground allspice
* 1 dried bay leaf
* 1 cinnamon stick
* 1 large onion, cut into chunks, or 12 frozen small white onions, thawed
* 1 can (28 oz.) tomatoes, undrained
* 8 dried apricots, cut in half
* chopped fresh parsley

PREPARATION:
Trim any excess fat from beef; sprinkle with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Brown beef in the hot oil, stirring to brown all sides.

In a 4 to 5-quart crockpot, combine browned beef with sweet potatoes, garlic, allspice, bay leaf, cinnamon stick, onion, and tomatoes. Cover and cook on LOW for 8 hours, or until beef is tender. Stir in apricots.

Cover and cook on low about 20 minutes or until apricots are softened. Discard bay leaf and cinnamon stick. Sprinkle a little fresh parsley over the stew just before serving.
Serves 6.