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Ingredients

Directions

  • Heat oil in a large skillet over medium-high heat. Toss beef with 2 tbsp of the flour, 1/4 tsp of the salt and the pepper. Add beef to skillet and brown on all sides, 5 minutes. Remove from heat.

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  • Meanwhile, coat a 4-quart slow cooker bowl with nonstick cooking spray. Add mushrooms, onion, carrots and garlic. Season with remaining 1/4 tsp salt. Stir in broth and wine, then browned beef. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

  • Scoop 1/2 cup liquid from slow cooker and whisk in remaining 1 tbsp flour. Stir back into slow cooker along with thawed peas and 1 tbsp of the chives. Cover slow cooker and keep warm.

  • Heat potatoes as per package directions. Stir in remaining 2 tbsp chives and 1/4 cup warm water. Spread potatoes over filling and serve.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

503 calories; 10 g total fat; 76 mg cholesterol; 886 mg sodium. 38 g carbohydrates; 35 g protein;

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