Tensions melt away when you open the door to welcoming aromas of this hearty stew. Since it has lots of flavourful liquid, you'll want a loaf of crusty bread to mop it all up.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2007
- 2 lbs stewing beef cubes
- 1/2 cup all-purpose flour
- 3/4 teaspoons salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 cups sodium-reduced beef stock
- 1 onion sliced
- 2 slices bacon chopped
- 1 teaspoon dried thyme
- 4 cups button mushrooms halved
- 2 celery stalks chopped
- 3 cups potatoes peeled and cubed
- 1 pkg (14 g) dried porcini mushroom
- 1 bay leaf
- 1 cup frozen peas
MethodTrim and cut beef into 1-inch (2.5 cm) cubes; toss with 1/4 cup (50 mL) of the flour. Sprinkle with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown meat, in batches and adding more oil if necessary. Transfer to slow cooker.
Add stock to skillet and bring to boil, scraping up any brown bits; pour into slow cooker.
In same skillet, heat remaining oil over medium heat; fry onion, bacon and thyme for 1 minute. Add button mushrooms; cook until softened and almost no liquid remains, about 8 minutes. Add to slow cooker.
Add celery, potatoes, porcini mushrooms, bay leaf and 1 cup (250 mL) water to slow cooker; stir to combine. Cover and cook on low for about 6 hours or until meat and vegetables are tender.
Whisk remaining flour with 1/4 cup (50 mL) water; whisk into slow cooker. Add peas. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
Nutritional facts Per serving: about
- Sodium 503 mg
- Protein 30 g
- Calories 344.0
- Total fat 14 g
- Cholesterol 60 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
- Iron 28.0
- Folate 22.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 12.0