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| Cooking Time in Minutes | 7 |
| Servings | 6 |
- 1 1/2 lbs potatoes, peeled and cubed
- 1 lb carrots, peeled and coarsly chopped
- 1 lb parsnips, peeled and coarsely chopped
- 2 ribs celery, chopped
- 2 bay leaves
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 3 lbs stewing beef cubes
- 4 strips thick sliced bacon, chopped
- 1 1/2 cups stout beer
- 3/4 cup sodium reduced beef broth
- 2tsp Worcestershire sauce
- 1/3 cup all purpose flour
- 1 cup frozen peas
- In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon
- Whisk together stout, beef broth, 1/2 cup water and Worcestershire sauce; pour over beef.
- Cover and cook on low until beef and vegetables are tender, 7-8 hours. Discard bay leaves
- Whisk flour with 1/3 cup water until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes.
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