Slow Cooker Beef Stew Recipes
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- 2 pounds beef chuck, cut into 1 1/2-inch pieces
- 1 teaspoon sweet paprika, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour, plus more for coating
- 3 tablespoons olive oil
- 1 pound small white potatoes, halved
- 1/2 pound cremini mushrooms, halved
- 3 medium carrots, cut into 1-inch chunks
- 1 medium onion, chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups low-sodium beef broth
- 3 sprigs fresh thyme
- 1 teaspoon caraway seeds, optional
- 1/2 cup loosely packed parsley leaves, chopped
- Sour cream, for serving
Slow Cooker Beef Stew
main-dish
Author: Food Network Kitchen
Take The Time Up Front To Make A Thick Gravy And You'll Love How Rich And Delicious It Makes This Slow-cooked Stew. Even Though The Caraway Is Optional, We Recommend Giving It A Try- It's A Simple Way To Add Something Special To A Classic.
Time: 8h40m
Yield: 8 to 10 servings
Number Of Ingredients: 16
Steps:- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
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1. In a bowl, mix together the flour, salt, pepper and paprika.
2. Add the cubed chuck roast to the slow cooker. Mix in the flour mixture to fully coat the stew …
3. Add the remaining ingredients and mix well.
4. Cook on low for 10-12 hours or high for 4 to 6 hours.
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2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over …
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