1 cup dry red wine
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1-1/2 inch cubes
3 slices bacon (thick-cut is possible), diced
12 small white onions
1/2 pound sliced mushrooms
2 cloves garlic, minced
1 teaspoon salt

Combine first seven ingredients, mix well, add beef.

Marinate at least 3 hours (overnight if refrigerated).

Drain meat, reserving marinade.

In skillet, saute bacon and remove.

Brown meat in bacon fat.

Combine beef, bacon, vegetables and seasonings in crockpot.

Pour over enough marinade to cover.

Cook on low 8-10 hours.

3 pounds beef stew meat
1/4 cup water
Salt and pepper to taste
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic, minced
1 cup chopped onion
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons flour

Place stew meat, 1/4 cup water, salt, and pepper in crockpot.

Turn heat to high and let simmer for 1-1/2 hours.

Drain juice from tomatoes into measuring cup.

Add tomatoes, garlic, and onions to crockpot. Stir.

Simmer on high for 30 minutes.

Add cumin, oregano, and chili powder to crock pot and stir.

Blend juice and enough water to equal 1-1/2 cups liquid. Add flour and stir into meat/veggie mixture.

Let cook on low for 3-4 hours until sauce is nice and thick. If you like runnier gravy, three hours is good.

Serve with warm flour tortillas.

1 cup dry red wine
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1 1/2-inch cubes
3 slices bacon (thick-cut is possible), diced
12 small white onions
1/2 pound sliced mushrooms
2 cloves garlic, minced
1 teaspoon salt

Combine first seven ingredients, mix well, add beef.

Marinate at least 3 hours (overnight if refrigerated).

Drain meat, reserving marinade.

In skillet, saute bacon and remove. Brown meat in bacon fat.

Combine beef, bacon, vegetables, and seasonings in crockpot.

Pour over enough marinade to cover.

Cook on low 8-10 hours.

2 pounds stew meat
3 tablespoons oil
1 cup onion, sliced
1 large clove garlic
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 can (8 ounces) tomatoes
1 can (4 ounces) mushrooms
1/3 cup barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water

Saute onion, pepper, and garlic in oil.

Add salt, pepper, beef stock, tomatoes, mushrooms, and barbecue sauce.

Cook in slow cooker/Crock Pot on low heat 8-10 hours.

Mix cornstarch, cold water, and thicken before serving.

Serve over hot cooked rice or noodles.

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:

I got this recipe from my daughter. She made it last night for dinner, and everyone in her family loved it! She said it was a little watery, so she suggested adding a small amount of flour to thicken it. She said that the next time she makes it, she will put it in the crockpot. I think I would also add some fresh mushrooms.

1 package beef stew seasoning mix (made by McCormick Seasonings)
1 cup water
Small amount of flour for thickening
1 pound stew meat, lean
1 tablespoon vegetable oil
1 cup sliced mushrooms
1 cup fat-free sour cream
Noodles

Combine beef stew seasoning with water and set aside.

Cook noodles per package directions. Drain.

Heat oil in large skillet. Saute meat 8-10 minutes or until done.

Add seasoning mixture, mushrooms, and sour cream. Stir until smooth and creamy. Cover and simmer 10 minutes.

Divide equally over noodles.

Serving Size : 6

Calories: 188.7, Fat grams: 7.9, Weight Watcher Points: 4

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:

I have been making this recipe since the 1960s. When I look for the recipe, I just look for the recipe card that is probably the dirtiest in my recipe box. Those are usually the best because they were used the most!

The recipe says that the beef stew can be made on top of the stove, but I have never tried that. I always use the crockpot because I love being able to make the meal in the morning and have it done when we are ready for dinner. No running around at the last minute trying to find something for dinner. I also enjoy smelling the recipe all day long!

1-1/2 to 2 pounds beef stew meat
4 cups hot water
1 clove minced garlic
2 teaspoons salt
1/4 teaspoon pepper
Pinch of allspice
1 teaspoon sugar
1 teaspoon beef bouillon
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 small package baby carrots
1 or 2 large onions
3 potatoes
1 small package fresh mushrooms

On stove:
Brown meat in 1 tablespoon oil. Add rest of ingredients except vegetables. Simmer 1 hour 45 minutes. Add more water if necessary. Add vegetables, and simmer 45 minutes more.

In crockpot:
Brown meat in 1 tablespoon oil. Add rest of ingredients. Cook on medium for 8 to 10 hours.

Enjoy!

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:

2 pounds stew beef, cut into 1-inch pieces
1 envelope onion soup mix
10-1/2 ounce can of cream of mushroom soup
4 ounce can whole mushrooms
1/2 cup red wine

Combine all ingredients in the crockpot.

Stir together well.

Cover and cook on low for 8 to 12 hours or on high for 5 to 6 hours.

Serve over noodles or rice.

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities:

I have had this beef burgundy recipe for over 30 years, and I still love it! In fact, I just made it a few days ago and my husband ate the rest of it for lunch today. It is so easy to make. You can either make it in the oven or in the crockpot. I usually make it in the crockpot, because I like to put it in first thing in the morning and have a wonderful meal at the end of the day – all with very little work! It also makes the house smell so good.

1-1/2 to 2 pounds beef stew meat
2 cans cream of mushroom soup
1 package onion soup mix
1-1/8 cup burgundy wine
Fresh mushrooms – I usually use one small package

Place meat and mushroom soup in a 2-quart casserole dish or a crockpot.

Mix in the dry onion soup mix. Add wine and fresh mushrooms. Stir well.

Cover and bake for 3 hours at 325 degrees or cook all day on medium-low in a crockpot.

Serve over noodles.

You can find a wide variety of crock pots (slow cookers) at Amazon.com. Here are just two of the possibilities: