makes eight servings
2 lb. stewing beef cubes
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 cups sodium-reduced beef stock
1 onion, sliced
2 slices bacon, chopped
1 teaspoon dried thyme
4 cups button mushrooms, halved
2 stalks celery, chopped
3 cups cubed peeled potatoes
1 package dried porcini mushrooms
1 bay leaf
1 cup frozen peas
Trim and cut beef into 1-inch cubes; toss with 1/4 cup of the flour. Sprinkle with salt and pepper. In large skillet, heat half the oil over medium-high heat; brown meat, in 4 batches and adding more oil if necessary. Transfer to slow cooker.
Add stock to skillet and bring to boil, scraping up any brown bits; pour into slow cooker.
In same skillet, heat remaining oil over medium heat; fry onion, bacon and thyme for 1 minute. Add button mushrooms; fry until softened and almost no liquid remains, about 8 minutes. Add to slow cooker.
Add celery, potatoes, porcini mushrooms, bay leaf, and 1 cup water to slow cooker; stir to combine. Cover and cook on low for 6 hours or until meat and vegetables are tender.
Whisk remaining flour with 1/4 cup water; whisk into slow cooker. Add peas. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.
bacon recipe courtesy of: Make It Tonight, by Elizabeth Baird and the Canadian Living Test Kitchen. Montreal: Transcontinental Books, 2007