Beef and Winter Vegetable Stew Slow Cooked



  1. In large slow cooker arrange prepared vegetables.
  2. Place beef cubes atop vegetables (season beef a day ahead if you like; you can also brown beef in skillet over medium heat in a couple of teaspoons of oil before adding cubes to slow cooker, about 2 minutes to brown all sides).
  3. In medium bowl, gently combine stock with herbs.
  4. Pour stock evenly over meat and vegetables and add bay leaf.
  5. Cook on high for 4 to 6 hours or on low for 8 to 10 hours; cook until vegetables are tender and meat is cooked through but not overdone.
  6. Serve in warmed bowls or on warmed plate; serve over rice or noodles, alongside mashed potatoes, or with side of steamed new potatoes and asparagus.

Courses Main Course

Recipe by Harvest to Table at