- 6
- 20 mins
- 27 mins
4/5
(1 Votes)
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
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.
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