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Add a photoThis recipe was adapted from a recipe in one of the slow cooking magazines, unfortunately, I don't remember which one that was. But I've been cooking this every few weeks and it comes out amazing and flavorful each time.
Ingredients
- 6 medium yukon or red potatoes, quartered
- 4 medium carrots, cut into 1 inch length
- 3 medium onions, quartered
- salt and pepper
- 1 cup flour
- 2-3 lbs beef chunk, 1" pieces
- 2T olive oil
- 1 1/2 cup beef broth
- 2t dried thyme
- 2 cups frozen petite peas, defrosted
- 2 cups frozen corn, defrosted
Directions
- 1. In the crockpot, combine potatoes, carrots, onions, 1t salt, 1/2t pepper.
- 2. In a large bag, add 2t salt, 1t pepper, flour. Toss meat, shake off excess flour.
- 4. Deglaze skillet with broth, scrape the bottom brown pieces into crockpot.
- 5. Add thyme.
- 6. Cook on low for 8 hours.
- 7. Add peas and corn.
- 8. Cook on low for 1 hour.
- 9. Add salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 8 servings | |
| Calories 530 | |
| Calories from Fat 210 | 40% |
| Total Fat 23.38g | 29% |
| Saturated Fat 8.97g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 250mg | 10% |
| Potassium 1365mg | 39% |
| Total Carbs 50.61g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.35g | 4% |
| Protein 30.16g | 48% |
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