Best 4 Slow Cooker Sunday Stew Recipes

Indulge in a hearty and comforting culinary journey with our collection of delectable slow-cooker Sunday stew recipes. These one-pot wonders are not only convenient and easy to prepare but also bursting with irresistible flavors that will warm your soul and satisfy your cravings. From classic beef stew and aromatic chicken stew to vegetarian wonders and international delights, our recipes cater to diverse tastes and preferences. Dive into the depths of rich broths, tender meats, and an array of vegetables, all harmoniously blended with herbs and spices to create a symphony of flavors. Whether you prefer a traditional approach or a touch of culinary adventure, our slow-cooker Sunday stew recipes will transform your kitchen into a haven of culinary delight.

**Recipes featured in the article:**

* **Classic Beef Stew:** Embark on a culinary journey through time with this timeless beef stew recipe. Succulent chunks of beef, slow-cooked in a rich broth infused with red wine, aromatic vegetables, and a symphony of herbs, create a hearty and comforting dish that epitomizes the essence of Sunday stews.

* **Slow-Cooker Chicken Stew:** Experience the tender embrace of chicken stew, where succulent chicken pieces dance harmoniously in a savory broth enhanced by an array of vegetables, herbs, and spices. This comforting dish promises to chase away the chill on a cold Sunday afternoon, leaving you feeling warm and content.

* **Vegetarian Delight Slow-Cooker Stew:** Rejoice, vegetable enthusiasts! This vibrant and flavorful stew showcases the bounty of nature's harvest. Tender vegetables, bathed in a rich and savory broth, create a symphony of colors and textures that will tantalize your taste buds and nourish your body.

* **International Adventure Slow-Cooker Stew:** Embark on a culinary adventure with this international-inspired stew. Exotic spices, aromatic herbs, and a medley of colorful vegetables come together to create a global flavor explosion that will transport your taste buds to faraway lands.

* **Secret Ingredient Slow-Cooker Stew:** Prepare to be amazed by the unexpected twist in this slow-cooker stew. A secret ingredient, carefully chosen to enhance the depth of flavors, elevates this dish beyond the ordinary, leaving you craving for more.

Let's cook with our recipes!

SLOW COOKER BEEF STEW

Slow Cooker Beef Stew image

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Provided by Food Network Kitchen

Categories main-dish

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 teaspoon caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving

Steps:

Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SUNDAY STEW FOR THE SLOW COOKER (CROCK POT)

Sunday Stew for the Slow Cooker (Crock Pot) image

I call it this because in the winter months, my Mom always made either this or some form of pasta on Sundays. It is a hearty stew, a little different since it uses tomato sauce & paste, but it is ooh so good. When I was little I used to eat all the meat, then mash all the veggies together with the sauce, well I don't do that anymore (much)but I still make this stew which is truly for me a comfort food :) I hope you like it. The veggie & spice amounts are the basic ones. The potatoes can be cut in half if small or 8ths if really large, you just want nice good size chunks. You can also alter your spices to suite your own tastes. Cooking time is slow cooker time.

Provided by Carb Lover

Categories Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs stew meat
2 (15 ounce) cans tomato sauce
3 (6 ounce) cans tomato paste
4 medium potatoes
6 carrots, peeled and cut into 1 1/2-inch chunks
2 large onions, cut into large pieces
2 teaspoons salt
1 teaspoon white pepper, you can also use black
1 tablespoon garlic powder
1 tablespoon sweet basil
2 teaspoons thyme
2 dashes onion powder (optional)
2 tablespoons olive oil or 2 tablespoons canola oil
1/2 cup warm water

Steps:

First in a skillet on the stove add the olive oil and brown your stew meat. Next cut up your veggies & place in a large bowl. You want your pieces to be on the large side since this will be cooking for at least 6 or 7 hours, too small and they get kind of mushy. Add your stew meat to the veggies.
Next in your crock pot add the tomato sauce, then mix your tomato paste with the hot water and add to the sauce. Then add your seasonings. Mix well, then add your bowl with the veggies and the meat. Mix this all together and cook for 3 hours on high, then switch to low for another 3 or you can also do 8 hours on low. About half way through I break the cardinal rule and stir my stew and check my spices, adding what I think it may need :) it has never been a problem and the stew turns out yummy. If you like a thinner sauce for your stew add only 2 cans of tomato paste.

Nutrition Facts : Calories 696.7, Fat 34.7, SaturatedFat 12.6, Cholesterol 101.3, Sodium 2338.6, Carbohydrate 63.8, Fiber 11.8, Sugar 22.9, Protein 37.4

SLOW-COOKER SUNDAY SAUCE

Slow-Cooker Sunday Sauce image

Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.

Provided by Ali Slagle

Categories dinner, meat, pastas, main course

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 (28-ounce) cans crushed tomatoes
3 basil sprigs
2 pounds boneless pork shoulder, cut into 3-inch chunks
Kosher salt and black pepper
1/4 cup extra-virgin olive oil, plus more as needed
1 pound hot or sweet Italian sausage, or a combination
1 yellow onion, coarsely chopped
6 garlic cloves, smashed and peeled
1/3 cup red wine
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your stew taste its best. Choose high-quality cuts of meat, fresh vegetables, and flavorful herbs and spices.
Sear the meat before adding it to the slow cooker: Searing the meat helps to develop its flavor and create a rich, brown crust. This will add depth and complexity to your stew.
Deglaze the pan with red wine or broth: After searing the meat, deglaze the pan with red wine or broth. This will help to dissolve any browned bits and add extra flavor to your stew.
Use a variety of vegetables: The more vegetables you add to your stew, the more flavorful it will be. Choose a variety of vegetables with different colors and textures, such as carrots, celery, onions, potatoes, and turnips.
Add herbs and spices to taste: Herbs and spices can help to enhance the flavor of your stew. Add them to taste, starting with a small amount and increasing it until you reach the desired flavor.
Cook the stew on low for 8-10 hours: Low and slow cooking is the best way to develop the flavor of your stew. Cook it on low for 8-10 hours, or until the meat is fall-apart tender and the vegetables are cooked through.
Serve the stew with crusty bread or mashed potatoes: A hearty stew is perfect for a cold winter day. Serve it with crusty bread or mashed potatoes for a comforting and satisfying meal.

Conclusion:

Slow cooker Sunday stew is a delicious and easy-to-make meal that is perfect for a busy weeknight. With a few simple ingredients and a little bit of time, you can create a hearty and flavorful stew that the whole family will love. So next time you're looking for a comforting and satisfying meal, give slow cooker Sunday stew a try.