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Beef and stout stew
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| 1 1/2 lbs | Yukon gold potatoes |
| 1 lb | carrots chopped |
| 1 lb | parsnips chopped |
| 2 celery stalks chopped | |
| 1 | onion chopped |
| 2 | bay leaves |
| 1 tsp | dried thyme |
| 1/4 tsp | salt |
| 1/2 tsp | pepper |
| 3 lb | stewing beef cubed |
| 4 strips | thick cut bacon |
| 1 1/2 cups | stout beer |
| 3/4 cup | beef broth |
| 2 tsp | Worcestershire |
| 1/3 cup | flour |
| 1 cup | frozen peas |
1. In a slow cooker combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Brown beef and bacon and add.
2. Mix together beer, 1/2 cup water, broth and Worcestershire pour over beef. Cover and cook on low 7-8 min. Discard bay leaves.
3. Whisk flour with 1 cup of the cooking liquid. Whisk into slow cooker. Add peas. Cook covered on high about 30 min until thickened
Serves 8 528 cals 39g protein 25g fat 36g carbs 5g fibre
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