Tested till perfect Slow-Cooker Beef Stew

Slow-Cooker Beef Stew

Finish with: Vanilla Pudding with Peaches

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 138 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


    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
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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 :

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.

Looking for more delicious soup recipes? Try our 7 tasty beef soups and stews.

Nutritional Information Per each of 6 servings: about

cal 418 pro 38g total fat 14g sat. fat 5g
carb 35g fibre 5g chol 84mg sodium 571mg

% RDI:

calcium 5 iron 35 vit A 99 vit C 38
folate 21
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