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.
- Portion size 6 servings
Ingredients
Method
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.
Nutritional facts Per serving, about:
- Sodium 746 mg
- Protein 32 g
- Calories 389.0
- Total fat 11 g
- Cholesterol 55 mg
- Total carbohydrate 40 g
%RDI
- Iron 33.0
- Folate 2.0
- Calcium 8.0
- Vitamin A 85.0
- Vitamin C 47.0
