We had another snow event on our little mountain this week! I love it! I woke up, looked outside, and knew it would be a perfect day to slow cook my favorite Beef Stew!! The perfect food for a cold winters night.
So- let’s get right to it….lots of yummy ingredients. All the usual’s: stew meat, potatoes, onions, carrots…. and a few surprises….
Paprika!! What a happy little trick! It is the perfect spice to season the meat! Not too spicy, very flavorful and it gives the meat huge flavor.
Season the meat with plenty of salt!
And flour…. you want to make sure the flour covers the meat on all sides. this will help get a really nice brown color on your meat. Oil your pan and place your meat in the pan to sear on medium high heat.
Prep your veggies… I have onions, potatoes and carrots. You don’t want to cut the veggies too small because they will cook down quite a bit in the next 7-8 hours! Once inch rustic chunks is what we are going for!
After your meat is seared, place it into your crock pot and throw in the veggies…. now… it’s time to make our gravy!
I think I know this is the number one secret to this super flavorful stew. Start the gravy with your tomato paste…. put it in the pan you used to brown the meat and cook for just a minute or so until it turns a nice brick red…
Add a cup of wine and 2 cups of beef stock. If you don’t have wine on hand you can use beef stock or water instead.
Look at that gravy…soooo rich and flavorful! It’s picking up all of those beef drippings and making a beautiful color! Cook your gravy until it is nice and thick and bubbly.
Pour your gravy over your meat and veggie mixture…. stir
And 7- 8 hours later….we are done!! your veggies and meat should be tender!
Serve yourself a large portion of this comforting stew! Another crazy, but oh so good twist…. add a dollop of sour cream and a sprinkle of paprika… a-mazing…
There are a ton of Beef Stew recipes out there. This is a winner for the Burtons- 8 thumbs up!! Enjoy!
- 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
- 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
- 1/2 cup loosely packed parsley leaves, chopped
- Sour cream, for serving
- 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, 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, 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.
- The original recipe calls for 1 teaspoon caraway seeds and 1/2 pound cremini mushrooms. I did not have those on hand, but I am excited to add those the next time I make this scrumptious stew.