Rating: 4.5 stars
44 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Lindsay Hunt

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Credit: Con Poulos

Recipe Summary test

hands-on:
20 mins
total:
5 hrs 20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the beef, carrots, onion, broth, beer, Worcestershire, tomato paste, flour, 1½ teaspoons salt, and 1 teaspoon pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid.

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  • Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Transfer the potatoes to a medium bowl. Stir the peas into the stew, cover, and warm until heated through, 2 to 3 minutes.

  • Mash the potatoes with the milk, butter, and ½ teaspoon each salt and pepper in a medium bowl.

  • Serve the stew topped with the mashed potatoes.

Nutrition Facts

340 calories; fat 10g; saturated fat 4.5g; cholesterol 85mg; sodium 940mg; protein 31g; carbohydrates 29g; sugars 8g; fiber 4g; iron 4mg; calcium 84mg.
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