Beef Stew

Beef Stew

INGREDIENTS
2 lbs beef chuck roast, cut into ~1 inch cubes
¼ cup flour
½ tsp salt
½ tsp black pepper
1 ½ tsp paprika
1 large yellow onion, cut into half moon slivers
6 garlic cloves, minced
2 cups beef broth
1 tbsp Worcestershire sauce
½ cup red wine
2 tbsps tomato paste
3 potatoes, diced (Russet/Yukon Golds, around 1.5-2 lbs)
4 carrots, peeled and diced
2 bay leaves

DIRECTIONS
1. Mix flour, salt, pepper, and paprika into a large Ziploc bag. Add beef chunks and shake to coat with flour.

2. In a large pan, heat olive oil over medium-high heat until shimmering, then sear beef pieces until browned all over, around 3 minutes a side. Make sure to work in small batches so that you don't end up steaming the beef. Set beef pieces aside in slow cooker crock.

3. Add the onions and saute until soft and beginning to brown, around 8 minutes. Add garlic and cook an additional minute. Remove vegetables to slow cooker crock.

4. Mix beef broth, Worcestershire sauce, and red wine together, then add a little bit to the hot pan to deglaze it. Add pan drippings to the crock, then add in the rest of the ingredients. Stir everything to combine, then cover and set on LOW for 8-10 hours or HIGH for 4-6 hours. Serve with crusty bread.