Slow-Cooker Beef Stew Slow-Cooker Beef Stew

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 2 lbs stewing beef cubes
  • 4 potatoes , peeled and cut in wedges
  • 3 carrots , cut in chunks
  • 2 onions , chopped
  • 2 cloves garlic , minced
  • 1 1/2 cup beef stock
  • 1 can (156 mL) tomato paste
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons alI-purpose flour

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
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 99.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow-Cooker Beef Stew

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