OLD-FASHIONED BEEF STEW

3 carrots, peeled and sliced into 1/4-inch rounds
3 large potatoes, peeled and cut into 1-inch cubes
1 large onion, cut in half and sliced thin
3 pounds of beef, cut into 1 1/2-inch cubes
1 bay leaf
1/2 teaspoon whole black peppercorns
3 cups beef stock or broth
1 cup canned tomato sauce
1 teaspoon dried thyme
2 cups frozen peas
1 tablespoon minced fresh parsley

Layer carrots, potatoes, and then onions in the Russell Hobbs® Slow Cooker Stoneware Liner. Top with beef, bay leaf, and black peppercorns.

In a large mixing bowl, combine the stock, tomato sauce, and thyme. Pour over the meat and vegetables.

Cover and set Control Dial to AUTO. Stew will be done in 7 to 8 hours. Or cook on LOW 8 to 9 hours.

Stir in the peas 15 to 20 minutes before serving and cook on HIGH. Taste and adjust for salt. Stir in the parsley and remove bay leaf before serving.

Makes 6 to 8 servings
Crock Pot Size: 6 quart
Source: Russell Hobbs THSC600 Slow Cooker Manual