Make-Ahead Slow Cooker Beef Stew
Ingredients
- ⅓ cup all-purpose flour
- 2 teaspoons Spanish smoked paprika, or to taste, divided
- ½ teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (8 ounce) package mushrooms, chopped
- 5 carrots, sliced
- 3 potatoes, diced
- 3 (10.5 ounce) cans organic beef broth
- 2 stalks celery, chopped
- 1 (14.5 ounce) can crushed tomatoes
- ¼ cup Marsala wine
- 1 (1 ounce) package dry onion soup mix
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- salt and ground black pepper to taste
- 2 tablespoons cornstarch (Optional)
- 2 tablespoons water (Optional)
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Instructions
- Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.
- Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
- Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.
- Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.
- Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.
Source
Original recipe: View Original