Slow Cooker Beef and Stout Stew

By á-620

Ingredients

• 1 1/2 lb yukon gold potatoes, peeled and cubed
• 1 lb carots, peeled and coarsely chopped
• 1 lb parsnips peeled and coarsely chopped
• 2 ribs celery, chopped
• 1 onion, chopped
• 2 bay leaves
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/2 tsp pepper
• 3 lb stewing beef cubes
• 4 strips thick-sliced bacon, chopped
• 1 1/2 cups stout beer
• 3/4 cup sodium reduced beef broth
• 2 tsp worcestershire sauce
• 1/3 cup all-purpose flour
• 1 cup frozen peas

Details

Servings 6
Preparation time 20mins
Cooking time 27mins

Preparation

Step 1

In slow cooker, combine potatoes, carrots, parsnips, celery,onion, thyme, bay leaves, 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 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.