In 5 or 6 L slow-cooker, mix together beef, potatoes, carrots, celery, peas, mushrooms, onions, garlic, beef stock, tomato paste, salt and pepper, bay leaf, thyme and Worcestershire sauce. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
Increase heat to High. Whisk flour with 2 tbsp water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.
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|Serving Size: 1 Serving (714g)|
|Recipe Makes: 6|
|Calories from Fat: 242 (41%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 99.8mg||31 %|
|Sodium 846mg||29 %|
|Potassium 2150.7mg||57 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 39.7g|
|Protein 40.7g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 588
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