, cut into 1-in. pieces
Yukon Gold potato
, peeled and cut into 1-in pieces
dried mixed mushrooms
, 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.
Nutrition (per serving)
- 38 g,
- 29 g,
- 20 g,
- 5 g,
- 605 mg.
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.