Slow-Cooker Beef Stew

By AngelaJanet

By The Canadian Living Test Kitchen

Ingredients

• 2 lb (1 kg) stewing beef cubes
• 4 potatoes, peeled and cut_in wedges
• 3 carrots, cut_in chunks
• 2 onions, chopped
• 2 cloves garlic, minced
• 1-1/2 cups (375 mL) beef stock
• 1 can (5 oz/156 mL) tomato_paste
• 1 bay_leaf
• 1 tbsp (15 mL) Worcestershire_sauce
• 1 cup (250 mL) frozen peas
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (25 mL) all-purpose_flour

Details

Servings 6
Adapted from canadianliving.com

Preparation

Step 1

Trim and cut beef into 1-inch (2.5 cm) cubes. In 18- to 24-cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.

Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 mL) water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.

Additional information :

Tip: For drama, serve the stew in bread bowls. To make one, hollow out a crusty bun, leaving 1/2-inch (1 cm) thick shell.