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Helen's Slow Cooker Beef Stew |
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By Helen Williams
This is a family favourite and a recipe I can make with my eyes closed! My stew recipe leaves the onions out but you can add some diced onion to the mixture if you prefer.
Ingredients
- 1 pound of stewing beef
- 6 large potatoes, cut into large chunks
- 4 carrots, cut into medium chunks
- 1 stalk celery, diced
- 3 Tbsp flour
- salt & pepper
- 1/2 can chunked tomatoes, juice removed
- 1/2 cup water
- 2 Tbsp beef broth liquid or 2 OXO cubes
- 1 Tbsp Worcestershire sauce
- 3 bay leaves
- 1 1/2 cups frozen peas
Directions
- In a large zip-lock bag, place stewing beef, salt, pepper and flour. Shake to coat meat. Put mixture into bottom of slow cooker.
- Top meat with potatoes, carrots and celery.
- Combine water , Worcestershire sauce and beef broth liquid and pour over meat and veggies. Add tomatoes and bay leaves. Stir mixture gently insuring bay leaves are covered.
- Cover and cook on low 8 hours or until potatoes are tender. 15 minutes before serving, add frozen peas. Stir.
- Serve warm with bread or rolls.
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Helen | January 15, 2009 at 10:21 am - §
This is the first slow cooker recipe I ever made and is a bit of a signature winter dish for me! I have always left the onions out because we find them to make the dish a bit gassy and because the kids like the flavour without - we do too! I have added other veggies to this stew and have found it to taste great and cook nicely: parsnips, turnip etc) so don't be afraid to make it your own. The most important step in this recipe is to coat the meat with flour - it turns the juices into a beautiful gravy that doesn't taste like flour.
Ardelle Carruthers | February 8, 2009 at 11:29 am - §
Great recipes. I will be using them for sure! Is it possible that these recipes would have the nutritional analysis as well?
Wenda | April 13, 2009 at 1:59 pm - §
I, too, would like to see the nutritional analysis. I'm often looking for tasty recipies that are low in calories as well as low in fat.