Photo: Maya Visnyei
Dried mushrooms are a simple way to add tons of flavour to this yummy slow cooker beef stew. Find them in the produce section alongside fresh mushrooms.
1 kg cubed stewing beef
1/4 cup all-purpose flour, divided
1 tbsp canola oil, divided
1 large onion, chopped
2 garlic cloves, minced
2 carrots, cut into 1-in. pieces
1 large Yukon Gold potato, peeled and cut into 1-in pieces
1 cup beef broth
1 156-mL can tomato paste
1 14-g pkg dried mixed mushrooms
1 tsp dried thyme leaves
1/2 tsp salt
2 bay leaves
1 cup frozen green peas
2 tsp Worchestershire sauce
cooked rice, or bread
Pat beef with paper towels to remove excess moisture. Toss with 3 tbsp flour until coated.
Heat a large non-stick frying pan over medium-high. Add 2 tsp oil, then beef. Cook until brown on all sides, about 5 min. Transfer to slow cooker. Add remaining oil to pan, then add onion and garlic and cook for 3 min. Transfer to slow cooker along with carrots, potato, broth, tomato paste, mushrooms, thyme and salt. Stir well. Add bay leaves. Cover and cook on low until beef is tender, 6 to 8 hours.
Remove and discard bay leaves. Stir in peas and Worcestershire.
Serve over rice or with bread.
Protein 38g, Carbohydrates 29g, Fat 20g, Fibre 5g, Sodium 605mg.
Stew keeps well, in the fridge, for at least 2 days and can be frozen in an airtight container or zip-top bag for up to 1 month.
Originally published in the Today’s Parent November 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.