By Rheanna Kish and The Test Kitchen
- 1-1 1/2-peeled and cubed potatoes
- 1 lb (454 g) carrots, peeled and coarsely chopped
- 1 lb (454 g) parsnips, peeled and coarsely chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 2 bay leaves
- 1 tsp (5 mL) dried thyme
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 3 lb (1.4 kg) stewing beef cubes
- 4 strips thick-sliced bacon, chopped
- 1-1/2 cups (375 mL) Stout beer
- 3/4 cup (175 mL) sodium-reduced beef broth
- 2 tsp (10 mL) Worcestershire sauce
- 1/3 cup (75 mL) all-purpose flour
- 1 cup (250 mL) frozen peas
Preparation:
In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon.
Whisk together stout, broth, 1/2 cup water and Worcestershire sauce; pour over beef. Cover and cook on low until beef and vegetables are tender, 7 to 8 hours. Discard bay leaves.
Whisk flour with 1 cup of the cooking liquid until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.