Slow and Easy Beef Stew Print
What could be more delicious than a good basic beef stew. When you make it in the slow cooker – dinner is ready when you are. Stews always taste better next day, so any leftovers will make a perfect lunch.
Recipe courtesy of Canadian Beef – www.makeitbeef.ca
Makes 8 servings
Prep: 20 min. Cook: 8 hr.
3 cups (750 mL) 1″ (2.5 cm) potato cubes or mini potatoes, halved
2 cups (500 mL) each, baby carrots and sliced celery
1 small onion, cut into wedges
2 bay leaves
1 ½ lb (0.68 kg) Beef Simmering Steak (Blade or Cross Rib), cut into 1-inch (2.5 cm) cubes
¼ cup (50 mL) all-purpose flour
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper
1 tbsp (15 mL) vegetable or canola oil
2 cups (500 mL) sodium reduced beef broth
1 ½ tsp (7 mL) Worcestershire sauce
1 tbsp (15 mL) chopped fresh thyme leaves
2 cloves garlic, minced
How you prepare:
- Combine vegetables in 4 1/2 qt (4.3 L) slow cooker. Add bay leaves.
- Combine flour, salt and pepper large bowl. Pat beef cubes dry and toss with seasoned flour to coat lightly, shaking off any excess flour.
- Brown beef cubes well on all sides in batches, in heated oil over medium-high heat in large skillet. Place beef on top of vegetables in slow cooker.
- Add broth to skillet, stirring up any browned bits from bottom of pan. Stir in Worcestershire sauce, thyme and garlic to skillet; pour over beef and vegetables in slow cooker.
- Cook covered, on LOW for 8 hours* or until the beef is fork-tender. Discard bay leaves before serving.
Carbohydrates: 18 g
Protein: 19 g
Fat: 7 g
Dietary Fibre: 2 g