Food Friday

I know that this isn't really the time of year to publish a beef stew recipe - the weather is getting warmer, we start feeling like eating lighter - but here it is anyways. This was another slow cooker recipe I used when I had class at an awkward time on Mondays and wanted to get supper on the table without being there. 


Slow Cooker Beef Stew

What you need:

1 lb stewing beef, cubed
4 small potatoes, peeled and cubed
3 carrots, sliced
1/2 onion, chopped
2 cloves garlic, mined
2 cups beef stock
1 bay leaf
1/2 tsp each salt and pepper
1 cup frozen corn
2 Tbsp bisto

How to make it:

Combine all ingredients except the last two in slowcooker. Cook on low for 10-12 hours. Add corn and whisk in bisto (I like to dissolve it in a small amount of water first, then add it). Cook on high for 5 minutes, stirring constantly, or until it reaches your desired consistency. Turn off heat and serve!