Tasty Tuesday

This week I was trying to use up leftover produce and meat in the house. I sometimes buy meat with the best of intentions and then forget to use it. The other day I stumbled apon beef stew meat that I purchased a few months ago and forgot about. This was great because I carrots and potatoes that needed to be used too. After a few recipe searches I finally found one that Hubby would try. It turned out awesome! It was so good that it might become a regular around here in the winter months.

So here it is!
Slow Cooker Hearty Beef Stew

* I also added parsnips chopped instead of part of the potatoes.

Prep: 20 minutes
Cook: 10 hours 15 minutes
Serves: 6

Ingredients:

1 1/2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 pounds medium potatoes, 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® Beef Stock
1 tablespoon Worcestershire sauce
1 teaspoon 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

Do you have a recipe to share this week? Something new you have tried or an old favorite.