Easy Slow Cooker Beef and Stout Stew

Author: Canadian Living

This rich, dark beef stew, chock-full of root vegetables and peas, is comfort food at its finest and perfect for a blustery night.

  • Portion size 8 servings

Ingredients

  • 1 1/2 lb Yukon Gold potato peeled and cubed
  • 1 lb carrots peeled and coarsely chopped
  • 1 lb parsnip peeled and coarsely chopped
  • 2 ribs celery chopped
  • 1 onion chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 lbs stewing beef cubes
  • 4 strips thick-sliced bacon chopped
  • 1 1/2 cup Stout beer
  • 3/4 cups sodium-reduced beef broth
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup all-purpose flour
  • 1 cup frozen peas

Method

In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon.

Whisk together stout, beef broth, 1/2 cup water and Worcestershire sauce; pour over beef.

Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves.

Whisk flour with 1/3 cup water until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.

Nutritional facts Per each of 8 servings: about

  • Sodium 547 mg
  • Protein 39 g
  • Calories 528.0
  • Total fat 25 g
  • Potassium 1119 mg
  • Cholesterol 110 mg
  • Saturated fat 11 g
  • Total carbohydrate 36 g

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 78.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Slow Cooker Beef and Stout Stew

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