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OLD-FASHIONED BEEF STEW
3 carrots, peeled and sliced into 1/4-inch rounds
3 large potatoes, peeled and cut into 1-inch cubes
1 large onion, cut in half and sliced thin
3 pounds of beef, cut into 1-1/2-inch cubes
3 cups beef stock or broth
1 cup canned tomato sauce
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon whole black peppercorns
2 cups frozen peas
1 tablespoon minced fresh parsley
1. Layer carrots, potatoes, and then onions in the Russell Hobbs®
Slow Cooker Stoneware Liner. Top with beef, bay leaf, and
black peppercorns. In a large mixing bowl, combine the
stock, tomato sauce, and thyme. Pour over the meat and
vegetables.
2. Cover and set Control Dial to AUTO. Stew will be done
in 7 to 8 hours. Or cook on LOW 8 to 9 hours.
3. Stir in the peas 15 to 20 minutes before serving and cook
on HIGH. Taste and adjust for salt. Stir in the parsley and
remove bay leaf before serving.
Makes 6 to 8 servings
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