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Use dried mushrooms to add a ton of flavour to this slow cooker beef stew.
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
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.
Calories 442, Protein 38g, Carbohydrates 29g, Fat 20g, Fibre 5g, Sodium 605mg.
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.