Slow cooker beef and vegetable stew

By Peggie

Stew keeps well, refrigerated at least 2 days and can be frozen in an airtight container or zip lock bag for up to one month.

Ingredients

• 625 g stewing beef, cut into 1-in cubes
• 1/4 cup flour
• 4 tsp canola oil, divided
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 carrot, cut into 1-in pieces
• 1 large Yukon Gold potato, peeled and cut into 1-in pieces
• 1 cup beef broth
• 1 156 ml tomato paste
• 1 tsp dried thyme
• 1/2 tsp salt
• 2 bay leaves
• 1/2 cup frozen peas
• 2 tsp Worcestershire sauce

Preparation

Step 1

Pat beef dry with paper towels. Toss with 3 tbsp flour in a large bowl until coated.

Heat an extra large non stick frying pan over medium high. Add 2 tsp oil, then half of beef. Cook until brown on all sides, about 5 min. Transfer to slow cooker insert. Repeat with 1 tsp oil and remaining beef. Add remaining 1 tsp oil to pan, then onion and garlic. Cook for 3 min. Transfer to slow cooker along with carrot, potato, broth, tomato paste, thyme and salt. Stir in 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!