Beef and Stout Stew (Crock-Pot)
Recipe: #4641
February 17, 2012
Categories: Stewing Beef, Game/Sports Day, Potluck, Sunday Dinner, Slow Cooker, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Alcohol, Beef Dinner, Crockpot Soup, more
"This is a recipe a co-worker of mine found in a Canadian Living magazine. She shared a bowl of this with me at lunch time and I was quite impressed with it. Thanks a bunch for finding and sharing this recipe Sarah."
Ingredients
Nutritional
- Serving Size: 1 (654 g)
- Calories 769.6
- Total Fat - 11.2 g
- Saturated Fat - 3.2 g
- Cholesterol - 198 mg
- Sodium - 487.9 mg
- Total Carbohydrate - 104.9 g
- Dietary Fiber - 4.3 g
- Sugars - 6.2 g
- Protein - 55.1 g
- Calcium - 131.6 mg
- Iron - 5.2 mg
- Vitamin C - 92.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
In crock-pot, combine potatoes, carrots, parsnips, celery, onion, bay leaves and pepper.
Step 2
Top with beef and bacon.
Step 3
Whisk together, stout, broth, 1/2 cup water and Worcestershire sauce; pour over beef.
Step 4
Cover and cook on low until beef and vegetables are tender, 7 to 8 hours.
Step 5
Discard bay leaves.
Step 6
Whisk the flour with 1 cup of the liquid, until smooth; stir into slow cooker.
Step 7
Stir in peas; cook covered, on high until thickened, about 30 minutes.
Tips
No special items needed.