Slow-Cooker Beef Stew
finish with: Vanilla Pudding with Peaches
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 418 |
| pro | 38 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 35 g |
| fibre | 5 g |
| chol | 84 mg |
| sodium | 571 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 35% |
| vit A | 99% |
| vit C | 38% |
| folate | 21% |
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2 lb (1 kg) 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 cups (375 mL) beef stock
1 can (5 oz/156 mL) tomato paste
1 bay leaf
1 tbsp (15 mL) Worcestershire sauce
1 cup (250 mL) frozen peas
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) all-purpose flour
Preparation:
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.
Additional Information
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Tip: For drama, serve the stew in bread bowls. To make one, hollow out a crusty bun, leaving 1/2-inch (1 cm) thick shell.
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