Slow Cooker Beef Stew
Recipe: #41641
September 25, 2023
Categories: Stewing Beef, Australian, British, One-Pot Meal Fathers Day, Sunday Dinner, Slow Cooker, No Eggs, Non-Dairy, Herbs, more
"A recipe originally comes from Campbell soups and stocks . This would make for a perfect meal on a cold winters night. Note : Resist the temptation to take the slow cooker lid off to check the stew. Heat and steam will escape, interrupting the way that the meat and vegetables cook and lengthening the time until the stew is ready."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (278 g)
- Calories 179.2
- Total Fat - 4.6 g
- Saturated Fat - 1.2 g
- Cholesterol - 35.6 mg
- Sodium - 668.2 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 3.4 g
- Sugars - 3 g
- Protein - 13.4 g
- Calcium - 35 mg
- Iron - 2 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the vegetables EXCEPT the peas in 4 1/2 qt (4.3 L) slow cooker and add the bay leaves.
Step 2
Place the stewing beef, flour and pepper into a seal able plastic bag and toss to coat beef.
Step 3
Brown the beef well on all sides in heated oil over medium-high heat in large non-stick skillet.
Step 4
Place beef on top of vegetables in slow cooker.
Step 5
Add the beef broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings & pour mixture over beef and vegetables.
Step 6
Cook, covered, on high setting for 4 hours or until the beef is cooked and fork-tender; about 5 minutes before the end of cooking stir in the frozen peas; Cooking Note ~ You can also cook on a low setting for 7 to 8 hours, but the time will depend on your slow cooker.
Step 7
Discard bay leaves before serving.
Tips
No special items needed.
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