Pre-order your Thanksgiving feast
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.
SAVOURY CROCKPOT STEW
This tomato-based one-pot beef stew cooks up in the slow cooker. You can also cook it on low heat in the oven if you’d prefer.
Yield: Serves 6.
July 02, 2019
SAVOURY CROCKPOT STEW
Ingredients
- 1 can (14 oz/398 mL) Mexican-style stewed tomatoes
- 1 can (10 oz/284 mL) beef broth
- 1 cup medium salsa
- 2 cups frozen corn, thawed
- 2 cups baby carrots
- 1 medium onion, thinly sliced
- 2 cloves garlic, bruised
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 lb (1 kg) boneless chuck steak, cubed
- 1/4 cup all-purpose flour
- 1/2 cup water
Directions
- Combine all ingredients except flour and water in a slow cooker.
- Cover and cook, on high heat setting until meat is tender, about 4 hours.
- Whisk together flour and water until smooth. Stir into stew. Cover and cook on high heat setting for 1 hour or until thickened. May be frozen for up to 1 month.
Nutritional analysis per serving:
485 Calories, 16.9 g fat, 58.2 g protein, 29.5 g carbohydrate, 5.0 g fibre, 1162 mg sodium
Tip:
We tested this recipe in a slow cooker. To cook in the oven, preheat oven to 325°F. Combine ingredients as above in a Dutch oven. Cook, covered, stirring occasionally, until meat is tender, about 2 1/2 - 3 hours. Stir flour mixture into stew and cook an additional 40 minutes.