Colorful, hearty and tender, this slow-cooked stew features all the traditional ingredients of a good beef stew: beef, carrots, onion, potatoes and peas in a rich gravy.
cost per recipe: $9.45
The price is determined by the national average.
pounds beef for stew, cut into 1-inch pieces
teaspoon ground black pepper
cup all-purpose flour
tablespoon vegetable oil
cups medium white potato, cut into cubes (about 1 pound)
medium carrot, peeled and sliced (about 2 cups)
medium onion, cut into wedges
cloves garlic, minced
cups Swanson® Beef Broth or Swanson® Beef Stock
tablespoon Worcestershire sauce
teaspoon dried thyme, crushed
cup thawed frozen peas
Season the beef with black pepper. Coat the beef with 2 tablespoons 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 broth, 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 broth 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.