Slow-Cooker Hearty Beef Stew

By The Canadian Living Test Kitchen

502 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving, about:	-
cal	389389 cal
pro	32 g32g pro
total fat	11 g11g total fat
sat fat	3 g3g sat fat
carb	40 g40g carb
fibre	5 g5g fibre
chol	55 mg55mg chol
sodium	746 mg746mg sodium
% RDI:	-
calcium	88 calcium
iron	3333 iron
vit A	8585 vit A
vit C	4747 vit C
folate	22 folate

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This flavourful slow cooker beef stew recipe is sure to warm chilly nights spent at home. Chock-full of tomatoes, onions, potatoes and celery, this hearty stew does the job of curbing that craving for classic comfort food.

Ingredients

1-1/2 lb (750 g) stew beef

1 tbsp (15 mL) vegetable_oil

1 can (28 oz/796 mL) tomatoes

2 onions, cut_in wedges

2 cups (500 mL) chopped peeled sweet_potatoes

2 potatoes, peeled and chopped

2 stalks celery, chopped

2 bay leaves

1-1/2 tsp (7 mL) Italian_herb_seasoning

2-1/2 cups (625 mL) beef stock

1 cup (250 mL) frozen peas

1/4 tsp (1 mL) each salt and pepper

1/2 cup (125 mL) all-purpose_flour

Preparation

Trim and cut beef into 1-inch (2.5 cm) cubes. In large skillet, heat oil over medium-high heat; brown beef in batches. Transfer to plate.

In 18- to 24-cup (4.5 to 6 L) slow-cooker, crush tomatoes with potato masher. Add onions, sweet potatoes, potatoes, celery, bay leaves, herb seasoning and beef; pour in 2 cups (500 mL) of the stock. Cover and cook on Low for 10 to 12 hours or until beef and vegetables are tender.

Add peas, salt and pepper. Whisk flour with remaining stock, stir into stew. Cook, covered, for 15 minutes or until thickened. Discard bay leaves.

Additional information :

Variation

Classic Beef Stew: Decrease stock to 1-3/4 cups (425 mL). In plastic bag, shake beef in flour; salt and pepper, reserving remaining flour. In Dutch oven, heat 2 tsp (10 mL) of the oil over medium-high heat; brown beef in batches. Transfer to plate.

Add remaining oil, onions, herb seasoning, bay leaves and remaining flour to pan; cook over medium-low, heat, scraping up brown bits, for 5 minutes. Return beef and any juices to pan.

Crush tomatoes with potato masher; add to pan along with sweet potatoes, potatoes, celery and stock. Bring to boil; reduce heat to medium-low, cover and simmer or cook in 325°F (160°C) oven, stirring occasionally, for 2 hours or until beef is tender. Uncover and cook for 15 minutes longer or until sauce is thickened slightly. Stir in peas. Discard bay leaves.