Name: Slow Cooker Beef Stew
Prep time: 20 min
Cook time: 8 h
Total time: 500 min
Yield: 6 servings
Ingredients: 2 lb beef stew meat or chuck roast, cut into 1-inch pieces; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; Neutral oil, for searing; 1 garlic clove, minced; 1 bay leaf; 1 teaspoon paprika; 1 teaspoon Worcestershire sauce; 1 onion, chopped; 1 1/2 cups beef broth; 3 potatoes, diced; 4 carrots, sliced; 1 celery stalk, chopped; Red wine or additional beef broth, optional, for deglazing; Frozen peas and fresh parsley, optional, for serving

Method

14 steps

Place the beef in a large food-storage bag or bowl.
Add the flour, salt and black pepper and toss until the beef is evenly coated.
Heat a little neutral oil in a large frying pan over medium-high heat.
Working in batches, sear the beef in a single layer until browned on the outside.
Transfer the browned beef to the slow cooker.
Deglaze the frying pan with a splash of red wine or some of the beef broth, scraping up the browned pieces.
Pour the deglazing liquid into the slow cooker.
Add the garlic, bay leaf, paprika, Worcestershire sauce and onion.
Add the potatoes, carrots and celery.
Pour in the remaining beef broth and stir everything together.
Cover and cook on low for about 8 hours, or on high for about 4 hours, until the beef and vegetables are tender.
Remove and discard the bay leaf.
If desired, stir in frozen peas for the final few minutes.
Taste and adjust the seasoning before serving with fresh parsley or crusty bread.

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