“My gourmet cooking teacher in college was the dietitian for Greenview Hospital near my home. During a visit (of course, due to diabetes) I had this beef stew. Anne gave me the recipe and I had to scale it down tremendously. It is deeelish and I always requested more from the hospital kitchen.”
READY IN:
5hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the beef with black pepper and coat with 2 tablespoons flour. Heat oil in large skillet over medium-high heat. Add beef and cook until browned, stirring often.
  2. Place the potatoes, carrots, onions and garlic in large crock pot. Top with beef. Add 3 cups broth, Worcestershire, and bay leaf.
  3. Cover and cook on high for 5-6 hours or until beef is fork-tender.
  4. Mix the remaining flour and 1/4 cup broth. Add flour mixture and peas to cooker. Cover and cook 15 minute or until slightly thickened. Take out the bay leaf. Serve!

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