Slow-cooked Beef and Potato Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 7 h. 30 min.
Ready in
Ingredients
for
6
- Ingredients
- 32 ozs boneless stewing Beef
- 1 tsp coarse salt
- ½ tsp freshly ground Black pepper
- 0.333 cup all-purpose flour
- 2 Tbsps olive oil
- 2 onions (peeled and diced)
- 1 clove garlic cloves (peeled and finely chopped)
- 3 carrots (peeled; trimmed and thickly sliced)
- 3 ribs Celery (rinsed; trimmed and diced)
- 6 medium new Potato (rinsed and quartered)
- 2 bay leaves
- 2 tsps sweet paprika
- 1 Tbsp Worcestershire sauce
- ½ cup Red wine
- 1 ½ cups Vegetable broth (or beef broth)
Product recommendation
Cooking time may vary depending on age and size of slow cooker.
Preparation steps
1.
Rinse the beef under cold running water and pat completely dry with paper towels. Using a sharp knife cut the beef into generous bite-size pieces.
2.
Combine the salt, pepper and flour. Place the cubed beef in a large resealable plastic storage bag. Add the seasoned flour and shake to thoroughly coat the beef with flour.
3.
Heat the oil in a heavy bottomed skillet over medium heat. Add the flour coated beef and brown on all sides.
4.
Place browned beef in the crock pot. Add onions, garlic, carrots, celery, potatoes, bay leaves, paprika, Worcestershire sauce, wine, and broth.
5.
Cover and cook for 1 hour on high and reduce heat to low and continue cooking for 6 hours, or until meat is tender and vegetables are cooked through.
6.
Remove bay leaves and discard. Ladle stew into individual serving bowls and serve.
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