(edited)
1-1/2 lb stew beef
1 tbsp oil
15 oz beef gravy (canned)
1 onion, cut in wedges
3 potatoes, peeled and quartered
2 stalks celery, chopped
1 bay leaf
1 Tbsp fresh thyme (from garden! sorry Ang)
3 cups beef stock
1/2 cup fresh or frozen (thawed) peas
black pepper to taste
1/2 cup all-purpose flour
Trim and cut beef into 1-inch cubes. In large skillet, brown beef and transfer to plate.
In large slow-cooker, add onions, potatoes, potatoes, celery, bay leaf, thyme, and beef; pour in liquids, cover, and cook on LOW for 10 to 12 hours or until beef and vegetables are tender.
Add peas and pepper. Whisk flour with remaining stock, stir into stew and cook, covered, for 15 minutes or until thickened. Discard bay leaf before serving.
1-1/2 lb stew beef
1 tbsp oil
15 oz beef gravy (canned)
1 onion, cut in wedges
3 potatoes, peeled and quartered
2 stalks celery, chopped
1 bay leaf
1 Tbsp fresh thyme (from garden! sorry Ang)
3 cups beef stock
1/2 cup fresh or frozen (thawed) peas
black pepper to taste
1/2 cup all-purpose flour
Trim and cut beef into 1-inch cubes. In large skillet, brown beef and transfer to plate.
In large slow-cooker, add onions, potatoes, potatoes, celery, bay leaf, thyme, and beef; pour in liquids, cover, and cook on LOW for 10 to 12 hours or until beef and vegetables are tender.
Add peas and pepper. Whisk flour with remaining stock, stir into stew and cook, covered, for 15 minutes or until thickened. Discard bay leaf before serving.