This rich, dark beef stew, chock-full of root vegetables and peas, is comfort food at its finest and perfect for a blustery night. Serve over mashed potatoes, or with crusty rolls for dipping in the sauce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2011
Ingredients
Method
In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon.Whisk together stout, 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 cup of the cooking liquid 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
%RDI
- Iron 35.0
- Folate 34.0
- Calcium 7.0
- Vitamin A 78.0
- Vitamin C 27.0
