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Slow Cooker Beef Stew https://www.metro.ca/userfiles/image/recipes/ragout-boeur-mijoteuse-11539.jpg PT20M PT4H00M PT4H20M
Combine vegetables in 4½ qt (4.3 L) slow cooker. Add bay leaves.Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.Make 2 cups of broth by adding 1½ cups (375 ml) of water to ½ cup (125 ml) of Campbell’s Concentrated Beef Broth or add less water for more flavour.Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.Cook, covered, on HIGH setting for 4 hours or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. Discard bay leaves before serving.
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3 cups (750 ml) 1'' (2,5 cm) potato cubes or mini potatoes, halved 2 cups (500 ml) sliced celery 2 cups (500 ml) baby carrots 1 small onion, cut into wedges 2 Selection bay leaves 1 1/2 lbs (681 ml) 1'' (2,5 cm) beef for stew, cubes 1/4 cup (60 ml) Selection all purpose flour 1/4 teaspoon (1,25 ml) Selection ground black pepper 1 tablespoon (15 ml) Selection canola oil 1/2 cup (125 ml) CAMPBELL’S® Concentrated Beef Broth 1 1/2 cups (375 ml) water 1/2 tablespoon (7,5 ml) Selection Worcestershire sauce 1 tablespoon (15 ml) chopped fresh thyme leaves 2 cloves garlic, minced
Slow Cooker Beef Stew

Slow Cooker Beef Stew

Rate this recipe
1 Vote
8
Main course
0:20
Preparation
4:00
COOKING
4:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 ml)
    1'' (2,5 cm) potato cubes or mini potatoes, halved
  • 2 cups
    (500 ml)
    sliced celery
  • 2 cups
    (500 ml)
    baby carrots
  • 1
    small onion, cut into wedges
  • 2
    Selection bay leaves
  • 1 1/2 lbs
    (681 ml)
    1'' (2,5 cm) beef for stew, cubes
  • 1/4 cup
    (60 ml)
    Selection all purpose flour
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  • 1/4 teaspoon
    (1,25 ml)
    Selection ground black pepper
  • 1 tablespoon
    (15 ml)
    Selection canola oil
  • 1/2 cup
    (125 ml)
    CAMPBELL’S® Concentrated Beef Broth
  • 1 1/2 cups
    (375 ml)
    water
  • 1/2 tablespoon
    (7,5 ml)
    Selection Worcestershire sauce
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    1 L OR MUSTARD 550 ml


  • 1 tablespoon
    (15 ml)
    chopped fresh thyme leaves
  • 2
    cloves garlic, minced
Imprimer ma sélection

Preparation

Combine vegetables in 4½ qt (4.3 L) slow cooker. Add bay leaves.

Place stewing beef, flour and pepper into a sealable plastic bag and toss to coat beef.

Brown beef well on all sides in heated oil over medium-high heat in large non-stick skillet. Place beef on top of vegetables in slow cooker.

Make 2 cups of broth by adding 1½ cups (375 ml) of water to ½ cup (125 ml) of Campbell’s Concentrated Beef Broth or add less water for more flavour.

Add broth, Worcestershire sauce, thyme and garlic to skillet and combine well with pan drippings. Pour mixture over beef and vegetables.

Cook, covered, on HIGH setting for 4 hours or until the beef reaches internal temperature of 165°F (74°C) and is fork-tender. Discard bay leaves before serving.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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