SLOW COOKER HEARTY BEEF STEW

SLOW COOKER HEARTY BEEF STEW

1-1/2 lbs. beef stew meat, cut into 1-inch pieces
Ground black pepper
¼-cup all-purpose flour
1 Tbsp. vegetable oil
1 lb. medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3-1/4 cup Swanson Beef Stock
1 Tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas


Season the beef with black pepper. Coat the beef with 2 Tbsp. of the flour. Heat the oil In a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it’s well browned, stirring often.

Place the potatoes, carrots, onions and garlic into a 5-quaet slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire sauce, thyme and bay leaf.

Cover and cook on LOW for 10-11* hours or until the beef is fork-tender. Remove and discard the bay leaf.

Stir in remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and the peas in the in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.

* Or on HIGH 5-6 hours.

Yield: 6 servings.