Prep 30 mins
Cook 6 hrs
I wanted to make a stew yesterday and didnt' really have a receipe that caught my fancy. I put in a few "different" ingredients and it made a huge taste difference. Most things you would have in your kitchen, which is always nice. I didnt' measure, so much of this be estimating.
- 1 -1 1⁄2 lb stewing beef
- 6 potatoes, peeled and cubed
- 2 medium onions, cubed
- 4 carrots, cubed
- 2 cups frozen peas
- 1 (10 ounce) can tomato soup
- 2 tablespoons sugar
- 2 tablespoons soya sauce
- 2 tablespoons horseradish
- 2 cups flour
- 4 tablespoons bisto
- garlic powder
- 2 cups beef bouillon
- 1 cup water
- 2 tablespoons olive oil
- In a plastic bag mix flour, bisto, garlic powder and Salt and Pepper.
- Place some of the beef in the bag, seal and shake.
- Once coated brown in oil.
- While the beef is browning, put 2 cups of Beef boullion in Slow Cooker, add onions, potatoes, carrots.
- Add the beef as it cooks.
- If there is any of the Bisto/Flour mixture left after all the beef is coated add it to the Slow Cooker.
- Add water and the rest of ingredients.
- Mix it up and cook on low for 4-6 hours.
The flavour was alright (we used reduced sodium ingrdients), however, it was way too thick for us.
I loved this beef stew. It was simple and tasty. I used tinned chopped tomatoes and normal gravy powder as I had no bisto. I didn't need all the flour mix as the gravy thickened nicely without it. Yum.
Bravo! A wonderful flavor stew. You are right it is different from your normal beef stew recipe. I followed the directions completely. I made this recipe the night before and just added the potatoes in the morning. All I had to do is plug it in. I couldn't find Bistro at my grocery store so I added 2 Tbsp of Quick Cooking Tapioca the last two hours of cooking. The only change I wouldn't add teh water right away. When I came home from errands a couple of hours later, there was broth all over my counter. I have a 6 quart Rival slow cooker.