This rich, dark beef stew, chock-full of root vegetables and peas, is comfort food at its finest and perfect for a blustery night.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon.
Whisk together stout, beef broth, 1/2 cup water and Worcestershire sauce; pour over beef.
Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves.
Whisk flour with 1/3 cup water until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.
Nutritional facts Per each of 8 servings: about
- Sodium 547 mg
- Protein 39 g
- Calories 528.0
- Total fat 25 g
- Potassium 1119 mg
- Cholesterol 110 mg
- Saturated fat 11 g
- Total carbohydrate 36 g
- Iron 35.0
- Folate 34.0
- Calcium 7.0
- Vitamin A 78.0
- Vitamin C 27.0