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Easy Crockpot Beef Stew with Root Vegetables and Peas

 
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Easy Crockpot Beef Stew with Root Vegetables and Peas recipe

Yield

12

servings

Prep

15

min

Cook

5

hrs

Ready

5

hrs

 

Ingredients

2 slices bacon
chopped
1 tablespoon vegetable oil
2 pounds stewing beef
cubed, trimmed
¼ cup all-purpose flour
¼ teaspoon black pepper
*
1 envelope onion soup mix
*
1 teaspoon rosemary leaves
dried
1 teaspoon thyme
*
1 teaspoon garlic
minced
3 tablespoons tomato paste
3 cups water
3 cups potatoes
peeled and cubed
2 cups rutabaga (swede)
peeled, cubed or squash
*
1 cup baby carrots
*
1 cup peas, frozen
thawed or fresh
*

Directions

Add bacon to a non-stick skillet over medium-high heat and cook until crisp. Remove to paper toweling and set aside. Discard fat. (Foil works well to collect and dispose of the fat).

Sprinkle the beef with flour and pepper. Brown the beef in batches in one tablespoon of oil.

Add the stewing beef, bacon, remaining flour mixture, onion soup mix, rosemary, thyme, garlic, tomato paste and water to a crockpot.

Cook covered on HIGH 1 hour. Stir in potatoes, rutabaga and carrots. Cook 3 hours on HIGH or 7 hours on LOW or until vegetables are tender.

Stir in peas 10 minutes before serving.

Goes well with some crusty bread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 8939% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 62mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 6%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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