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Pat’s Beef Stew

Pat’s Beef Stew

Recipe Book: Yves' Recipe Book

By Patrick Conroy
Main Course

Ingredients

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Cooking for
4 people

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Preparation


1

Step 1

Directions:

2

Step 2

1-

3

Step 3

Heat olive oil in a large skillet over medium heat.

4

Step 4

2-

5

Step 5

Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2 to 3 minutes.

6

Step 6

3-

7

Step 7

Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika and bay leaves until well combined; season with salt and pepper, to taste.

8

Step 8

4-

9

Step 9

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

10

Step 10

5-

11

Step 11

In a small bowl, whisk together Bisto and 1/2 cup stew broth. Stir in Bisto mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

12

Step 12

6-

13

Step 13

Serve immediately, garnished with parsley, if desired.

Notes

<p>Note: You can make essentially the same stew with chicken instead of beef...using chicken stock and Chicken Bisto.</p>

Recipe By

Recipe By

Yves Asselin

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