Slow-Cooker Hearty Beef Stew
This thick, hearty stew will warm up any cold winter night. Lots of veggies make it healthy, too. If time is of the essence, omit browning the meat.
Servings: 6
Ingredients:
| Nutritional Info | |
| calories | lt;bgt;Per serving:lt;/bgt; 389 |
| pro | 32 g |
| total fat | 11 g |
| sat fat | 3 g |
| carb | 40 g |
| fibre | 5 g |
| chol | 55 mg |
| sodium | 746 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 33% |
| vit A | 85% |
| vit C | 47% |
| folate | 2I% |
Suggested Recipes
-
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.
Tags:
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »