Slow Cooker Beef and Stout Stew
Whistler Real Estate Co Ltd, #137- 4370 Lorimer Road, Whistler, BC V0N 1B4
dd to Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 528 |
| pro | 39 g |
| total fat | 25 g |
| sat. fat | 11 g |
| carb | 36 g |
| fibre | 5 g |
| chol | 110 mg |
| sodium | 547 mg |
| potassium | 1,119 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 35 |
| vit A | 78 |
| vit C | 27 |
| folate | 34 |
This rich, dark beef stew, chock-full of root vegetables and peas, is comfort food at its finest and perfect for a blustery night. Serve over mashed potatoes, or with crusty rolls for dipping in the sauce.
Ingredients
- 1-1/2 lb (680 g) Yukon Gold potatoes, peeled and cubed
- 1 lb (454 g) carrots, peeled and coarsely chopped
- 1 lb (454 g) parsnips, peeled and coarsely chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 2 bay leaves
- 1 tsp (5 mL) dried thyme
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 lb (1.4 kg) stewing beef cubes
- 4 strips thick-sliced bacon, chopped
- 1-1/2 cups (375 mL) Stout beer
- 3/4 cup (175 mL) sodium-reduced beef broth
- 2 tsp (10 mL) Worcestershire sauce
- 1/3 cup (75 mL) all-purpose flour
- 1 cup (250 mL) frozen peas
Preparation
In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon.
Whisk together stout, broth, 1/2 cup water and Worcestershire sauce; pour over beef. Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.
Whisk together stout, broth, 1/2 cup water and Worcestershire sauce; pour over beef. Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.