Slow Cooker Beef Stew
4
- Prep Time20 min
- Total Time6 h 50 min
- Makes6 servings
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 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.
Get more easy slow cooker dinner recipes.
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