Slow-cooker recipes are awesome for exam period. Start it in the morning while still groggy, come home from a 2pm to 5pm exam and it is all ready to eat while you are detoxing from information overload!
The Recipe:
2 lb (1 kg) stewing beef cubes
4 potatoes, peeled and cut in wedges
3 carrots, cut in chunks
2 onions, chopped
2 cloves garlic, minced
1-1/2 cups beef stock
1 can (5 oz/156 mL) tomato paste
1 bay_leaf
1 tbsp Worcestershire sauce
1 cup frozen peas
1/2 tsp salt
1/4 tsp pepper
2 tbsp all-purpose flour
1. Trim and cut beef into 1-inch cubes
2. In 18- to 24-cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce
3. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender
4. Add peas, salt and pepper
5. Increase heat to High
6. Whisk flour with 2 tbsp water; stir into stew
7. Cook, covered, for 5 minutes or until thickened
8. Discard bay leaf
My Experience:
So I followed this recipe mostly. I didn't add peas (I don't like peas) but I added 1 turnip cut in wedges.
I'm also not a huge fan of tomatoes so I probably wouldn't have the tomato paste next time. It tastes more like tomatoes than I thought it would.
I didn't try it but the original recipe suggests to serve the stew in bread bowls (hollow out a crusty bun, leaving 1/2-inch thick shell) and have vanilla pudding with peaches for dessert. Benig exam period, I was too lazy to do the bread bowl and instead served warm pillsbury crescents.
I got this recipe from Canadian Living (I'm going to try to start posting where I get the recipe from)
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