Slow Cooker Beef Stew

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 medium Yukon Gold potatoes, cut into chunks
• 3 medium carrots, cut into thick coins
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup red wine (such as Cabernet or Merlot)
• 2 tbsp Worcestershire sauce
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 tsp smoked paprika
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Steps

1. 1

   1. Season the beef cubes with salt, pepper, and smoked paprika, then toss with flour to coat. Heat olive oil in a skillet over high heat and sear the beef in batches until deeply browned on all sides, about 2–3 minutes per side.

2. 2

   2. Transfer the seared beef to the slow cooker. Add the onion and garlic to the same skillet, cooking for 2 minutes, then stir in the tomato paste and cook for 1 more minute before scraping everything into the slow cooker.

3. 3

   3. Add the potatoes, carrots, thyme, and bay leaves to the slow cooker. Pour in the red wine, beef broth, and Worcestershire sauce, stirring gently to combine.

4. 4

   4. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is completely tender and falls apart when pressed with a spoon.

5. 5

   5. Remove the bay leaves, taste and adjust seasoning. If the broth is thinner than desired, stir in a slurry of 1 tbsp flour mixed with 2 tbsp cold water, cover, and cook on HIGH for an additional 15 minutes.