Slow Cooker Hearty Beef Stew

Start the week off right with this rich, delicious beef stew. Put it in
the slow cooker before you head to work, and you'll be welcomed back to
the aromas and flavors of home.

Slow Cooker Hearty Beef Stew
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 10 hr. 15 min.

1 1/2 lb. beef for stew, cut into 1-inch pieces
ground black pepper
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 lb. medium potato, 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 cups Swanson(R) Beef Stock
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas

Directions:
Season the beef with black pepper. Coat the beef with 2 tablespoons 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-quart slow
cooker. Top with the beef. Add 3 cups of the stock, Worcestershire,
thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours* or until the beef is
fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is
smooth. Stir the flour mixture and peas 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 to 6 hours
 Serving suggestion: Serve with buttermilk biscuits and tossed salad
topped with Ranch dressing. Serves 6.

Kitchen Clip:
For the best browning and flavor, it's important to brown the beef in
batches. If the pan is crowded, the meat will steam rather than sear.
Received on Mon Oct 26 22:05:04 2009