Slow Cooker Beef Stew

Ingredients

  • 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

Info

  • Prep: 20
  • Cook: 6-8 hours
  • Serves: 8-10
  • Source
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Directions

  1. Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess.
  2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. Add the flour and wine and whisk until thick (it's OK if there are some lumps).
  7. 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.
  8. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
  9. 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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