What could be more delicious than a good basic beef stew. When you make it in the slow cooker - dinner is ready when you are. Stews always taste better the next day, so any leftovers will make a perfect lunch.
Prep: 20 mins
Cook: 8 hrs
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 (0.68 kg) Beef Simmering Steak (Blade or Cross Rib), cut into 1-inch (2.5 cm) cubes
¼ cup (50 mL) all-purpose flour
½ tsp (2 mL) salt
¼ tsp (1 mL) ground black pepper
1 tbsp (15 mL) vegetable or canola oil
2 cups (500 mL) sodium reduced beef broth
1 ½ tsp (7 mL) Worcestershire sauce
1 tbsp (15 mL) chopped fresh thyme leaves
2 cloves garlic, minced
Combine vegetables in 4 1/2 qt (4.3 L) slow cooker. Add bay leaves.
Combine flour, salt and pepper large bowl. Pat beef cubes dry and toss with seasoned flour to coat lightly, shaking off any excess flour.
Brown beef cubes well on all sides in batches, in heated oil over medium-high heat in large skillet. Place beef on top of vegetables in slow cooker.
Add broth to skillet, stirring up any browned bits from bottom of pan. Stir in Worcestershire sauce, thyme and garlic to skillet; pour over beef and vegetables in slow cooker.
Cook covered, on LOW for 8 hours* or until the beef is fork-tender. Discard bay leaves before serving.
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