Tested till perfect Slow-Cooker Hearty Beef Stew

Slow-Cooker Hearty Beef Stew

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

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
To change the number of servings, enter the number, then press "calculate". or reset

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.

 

 

 

Nutritional Information Per serving, about:

cal 389 pro 32g total fat 11g sat fat 3g
carb 40g fibre 5g chol 55mg sodium 746mg

% RDI:

calcium 8 iron 33 vit A 85 vit C 47
folate 2
All rights reserved. Transcontinental Media G.P. © 2014