An 8-cup (2 L) slow cooker is just the right size for small batches of stew – perfect for this recipe that makes just enough for two dinners for two. Serve with mashed or boiled potatoes to soak up all the rich, meaty sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
- 2 lbs beef cross rib pot roasts boneless
- 2 tablespoons vegetable oil
- 1/4 cup diced bacon
- 2 carrots sliced
- 2 onions diced
- 2 garlic cloves minced
- 3 cups button mushrooms (8 oz/250 g), halved
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 3/4 cups beer
- 3/4 cups sodium-reduced beef stock
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/4 cup minced fresh parsley
MethodCut beef into 1-1/2-inch (4 cm) cubes. In large skillet, heat half of the oil over medium-high heat; brown beef. Transfer to slow cooker.
Add bacon to skillet; fry until starting to crisp. Transfer to slow cooker. Drain fat from skillet.
In same skillet, heat remaining oil over medium heat; fry carrots, onions, garlic, mushrooms, salt, pepper and thyme, stirring occasionally, until onions are softened, about 3 minutes. Add beer, stirring and scraping up brown bits; scrape into slow cooker.
Add beef stock and tomato paste to slow cooker; stir to combine. Cover and cook on low for 6 to 8 hours or until meat is tender.
Skim fat from liquid. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley.
Nutritional facts Per serving: about
- Sodium 491 mg
- Protein 52 g
- Calories 444.0
- Total fat 18 g
- Cholesterol 110 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
- Iron 40.0
- Folate 23.0
- Calcium 6.0
- Vitamin A 68.0
- Vitamin C 17.0