Slow Cooker Beef Stew

291

PREP TIME

20 min

TOTAL TIME

6 hrs 30 min

Makes

6 adult servings

Slow Cooker Beef Stew

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.

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 442,
  • Protein
  • 38 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 20 g,
  • Fibre
  • 5 g,
  • Sodium
  • 605 mg.

Tip

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.

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