Prep 30 mins
Cook 12 hrs
Sounds very easy to make, and great to come home to. Great with some rice, added in at bottom of dish. Another one of my great finds. For drama, serve the stew in bread bowls, to make one, hollow out a crusty bun, leaving 1/2-inch thick shell. Enjoy.
- 2 lbs beef stew meat
- 4 potatoes, peeled and cut in wedges
- 3 carrots, cut in chunks
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 1⁄2 cups beef stock
- 1 (6 ounce) can tomato paste
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons all-purpose flour
- Trim and cut beef into 1-inch cube.
- In 18 to 24-cup (4. 5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
- Cover and cook on low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
- Add peas,salt and pepper.
- Increase heat to High.
- Whisk flour with 2 tablespoon water; stir in stew.
- Cook, covered, for 5 minutes or until thickened.
- Discard bay leaf.
I was going to submit, but found it when searching for duplicates. I got it from Canadian Living site. Nothing gourmet outstanding, but just plain ole good soul food which my better half likes.
Too mushy, no definite flavor
Prepared exactly as described and it was delicious. Overall, a very good recipe, but a bit bland. Suggest adding garlic and a bit of a concentrated gravy flavoring to give it a bit more of a punch. Am looking forward to the leftovers, as this preparation should only get better with a little time in the fridge. Many thanks for the contribution!