Slow Cooker Beef Stew

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  • Serves: 8 people
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  • 663 people would make this again
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Ingredients

3 cups (750 mL) 1" (2.5 cm) potato cubes or mini potatoes, halved
2 cups (500 mL) each, baby carrots and sliced celery
1 small onion, cut into wedges
2 bay leaves
1 ½ lb (750 g) 1" (2.5 cm) stewing beef cubes
1/4 cup (60 mL) all-purpose flour
1/4 tsp (1 mL) ground black pepper
1 tbsp (15 mL) canola oil
2 cups (500 mL) CAMPBELL'S® Ready to Use 30% Less Sodium Beef Broth
1/2 tbsp (7 mL) Worcestershire sauce
1 tbsp (15 mL) chopped fresh thyme leaves
2 cloves garlic, minced

Directions

1. Combine vegetables in 4½ qt (4.3 L) slow cooker. Add bay leaves.

2. Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.

3. Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.

4. Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.

5. Cook, covered, on HIGH setting for 4 hours* or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. Discard bay leaves before serving.

Recipe Tips

    Resist the temptation to take the slow cooker lid off to check the stew. Heat and steam will escape, interrupting the way that the meat and vegetables cook and lengthening the time until the stew is ready.

    * Or on LOW setting for 7 to 8 hours.

Nutritional Information (Per Serving)

220 Calories, 7g Fat, 2g Saturated Fat, 35mg Cholesterol, 250mg Sodium, 770mg Potassium, 18g Carbohydrate, 2g Dietary Fibre, 19g Protein, 4% Daily Value Calcium

EXCELLENT SOURCE OF PROTEINSOURCE OF FIBREONE SERVING OF VEGETABLES

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