Slow Cooker Hearty Beef Stew

Photo by Heather S.

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

10

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pounds beef for stew, cut into 1-inch pieces

  • Ground black pepper

  • 1/4

    cup all-purpose flour

  • 1

    tablespoon vegetable oil

  • 1

    pound medium potatoes, cut into cubes (about 3 cups)

  • 4

    medium carrots, sliced (about 2 cups)

  • 2

    medium onions, cut into wedges

  • 4

    cloves garlic, minced

  • 3 1/4

    cups Swanson® Beef Stock

  • 1

    tablespoon Worcestershire sauce

  • 1

    teaspoon dried thyme leaves, crushed

  • 1

    bay leaf

  • 1

    cup thawed frozen peas

Directions

1.Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. 2.Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf. 3.Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf. 4.Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens. Calories 290 Total Fat 8g Saturated Fat 2g Cholesterol 49mg Sodium 399mg Total Carbohydrates 30g Dietary Fiber 5g Protein 23g

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