Kitchen tip: Stew keeps well, in the fridge, for at least 2 days and can be frozen in an airtight container or zip-top bag for up to 1 month.
Originally published in the Today’s Parent November 2014 issue.
Slow cooker beef stew
By ChatelaineThis article has not been rated yet.
PREP TIME
20 min
TOTAL TIME
6 hrs 50 min
Serves
6
Use dried mushrooms to add a ton of flavour to this slow cooker beef stew.
Ingredients
- 1kg cubed stewing beef
- 1/4 cup all-purpose flour , divided
- 1 tbsp canola oil
- 1 large onion , chopped
- 2 garlic cloves , minced
- 2 carrots , peeled and cut into 1-inch pieces
- 1 large Yukon gold potato , peeled and cut into 1-inch pieces
- 1 cup beef broth
- 1156-mL can tomato paste
- 1 14-g pkg dried mixed mushrooms
- 1 tsp dried thyme leaves
- 1/2 tsp salt
- 2 bay leaves
- 1 cup frozen peas
- 2 tsp Worcestershire sauce
- Cooked rice , or bread
Instructions
- Pat beef with paper towels to remove excess moisture. Toss with 3 tbsp flour until coated.
- Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then beef. Cook until brown on all sides, about 5 min. Transfer to slow cooker. Add remaining oil to pan, then add onion and garlic and cook for 3 min. Transfer to slow cooker along with carrots, potato, broth, tomato paste, mushrooms, thyme and salt. Stir well. Add bay leaves. Cover and cook on low until beef is tender, 6 to 8 hours.
- Remove and discard bay leaves. Stir in peas and Worcestershire.
- Serve over rice or with bread.
Nutrition (per serving)
- Calories
- 442,
- Protein
- 38 g,
- Carbohydrates
- 29 g,
- Fat
- 20 g,
- Fibre
- 5 g,
- Sodium
- 605 mg.
FILED UNDER: slow cooker slow cooker recipes stew
