6 large Ontario Carrots, peeled
4 Ontario Onions, peeled and quartered
1/2 cup (125 mL) whole wheat flour
1 tsp (5 mL) pepper
1 tsp (5 mL) dried thyme leaves
2 lb (1 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) pieces
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) sodium-reduced beef broth
1
Chop carrots diagonally into 1-inch (2.5 cm) chunks. Place carrots and onions in slow-cooker.
2
3
In large bowl, whisk together flour, pepper and thyme; add meat and toss to coat.
4
5
In large skillet, heat half of the oil over medium-high heat; add half of the meat and brown. Add to slow-cooker. Repeat with remaining oil and meat. Sprinkle with any remaining flour.
6
7
Add broth. Press meat into mixture. Cover and cook on Low for 8 to10 hours or on High for 4 to 5 hours or until meat is tender.
CategoryDinner
Ingredients
6 large Ontario Carrots, peeled
4 Ontario Onions, peeled and quartered
1/2 cup (125 mL) whole wheat flour
1 tsp (5 mL) pepper
1 tsp (5 mL) dried thyme leaves
2 lb (1 kg) Ontario Stewing Beef, cut into 1-inch (2.5 cm) pieces
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) sodium-reduced beef broth
