4 red potatoes, peeled and cut into chunks
1/2 lb (225 gm) pearl onions, skinned
6 - 7 white button mushrooms, sliced
2 sticks celery, chopped
3 carrots, scraped and sliced
1½ pounds (675 gm) lean stewing beef, cut into chunks
2 cups (500 ml) beef stock
2 tsp (10 ml) Worcestershire Sauce
2 tsp (10 ml) soy sauce
1 tsp (5 ml) dried marjoram
black pepper to taste
olive oil
flour
1 cup frozen peas (250ml)
Prepare and place vegetables into slow cooker.
Dredge the steak chunks in flour and then sauté in oil in batches till browned.
Add the beef to the vegetables, add the herbs and spices and mix well.
Finally add the beef stock and Worcestershire sauce and soy sauce.
Give the mixture a final stir and then cover the pot securely with aluminum foil before putting on the lid. This tight seal ensures the maximum flavor!
Cook on high for 40 minutes and then reduce to low setting for about two hours, adding the peas for the final 20 minutes of cooking.