1. In a 5-quart slow cooker, combine the first 11 ingredients. Cover and cook on LOW for 8-9 hours or until beef and vegetables are tender. 2. About 30 minutes before serving, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Return potatoes to pan; add the sour cream, butter and 1/2 teaspoon salt. Mash until smooth. 3. Set aside 12 peas for garnish. Add remaining peas to the slow cooker. Increase heat to high. In a bowl, whisk the flour, water and remaining salt until smooth; stir into stew. Cover and cook for 5 minutes or until thickened. 4. Divide stew among six bowls. Place mashed potatoes in large resealable plastic bag; cut a 2-inch hole in one corner. Pipe ghost potatoes onto stew; garnish with reserved peas. Yield: 6 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
