- Portion size 6 servings
Ingredients
Method
Trim and cut beef into 1-inch (2.5 cm) cubes. In 18- to 24-cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 mL) water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.
Tip from The Test Kitchen: For drama, serve the stew in bread bowls. To make one, hollow out a crusty bun, leaving 1/2-inch thick (1 cm) shell.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 571 mg
- Protein 38 g
- Calories 418.0
- Total fat 14 g
- Cholesterol 84 mg
- Saturated fat 5 g
- Total carbohydrate 35 g
%RDI
- Iron 35.0
- Folate 21.0
- Calcium 5.0
- Vitamin A 99.0
- Vitamin C 38.0
