Directions
1Toss beef in flour to coat.
2Sear floured beef in oil until sealed/brown. I did this in searing slow cooker but can be done on stove top then transferred to slow cooker.
3Add all other ingredients to slow cooker, except peas and corn.
4Cook on low for 8hrs
5Add peas and corn in last hour
6Remove bay leaves prior to serving.
7Spoon into serving bowl, garnish with fresh parsley and serve with crusty bread rolls.
8*Notes*
9Some cookers will cook slower/faster so be sure your potato and carrot is cooked to tender before serving.
10This recipe is great for long all day 8hr+ cooking for those out of the home all day and needing long cooking recipes
11You could also increase the beef stock to double if you like more liquid in your finished dish
Submitted by Paulene Christie
5 Reviews
Kylee
July 11, 2016
Made this for dinner tonight. Throughly enjoyed it. I added 2cups of stock 1 probably would have been enough and left out the chutney. I also added some green beans as I had some in the fridge that needed to be used up. Served it with bread rolls.
Teressa
June 27, 2016
made this it was awesome with some mashed potato 🙂
Jill
May 15, 2016
Made this tonight, really yummy on a chilly evening. Kids and adults enjoyed it.
Tamara
February 27, 2016
Made this and froze for camping. Was a hit with everyone, and came out beautiful
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Mumma bear
February 5, 2017
Left out the garlic and substituted about a cup of chopped sweet potato for 1 red potato – beautiful hearty stew that all the family has second servings!