This classic beef stew sounds hearty and delicious! Coating the beef with flour, salt, and pepper first is a great way to get a thicker, more flavorful stew as it cooks.
For an extra depth of flavor, you could try browning the beef in a hot skillet before adding it to the slow cooker.
The Worcestershire sauce and paprika add a lovely richness, while the bay leaf and garlic bring a warm, savory aroma.
Serve this stew with crusty bread or over mashed potatoes for a perfect comfort meal. Enjoy this cozy dish, and thanks for sharing!
Ingredients :
2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups beef broth
4 medium carrots, sliced
3 medium potatoes, diced
1 medium onion, chopped
1 stalk celery, chopped
1 teaspoon Worcestershire sauce
1 teaspoon ground paprika
1 clove garlic, minced
1 large bay leaf
Directions :
Place meat in slow cooker.
Mix flour, salt, and pepper together in a small bowl.
Pour over meat, and stir until meat is coate
Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.
Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.
To make your beef stew even more flavorful, try some of these variations and tips.
For a richer taste, sear the beef in a hot skillet with a bit of oil before adding it to the slow cooker; this caramelizes the meat and deepens the flavor.
You could also add a splash of red wine or balsamic vinegar along with the beef broth to give the stew a slightly tangy depth.
If you enjoy mushrooms, toss in a cup of sliced mushrooms during the last hour of cooking for an earthy note that pairs well with the beef.
For a touch of sweetness, you might add a few parsnips or sweet potatoes in place of some regular potatoes.
Want a bit of a kick? Add a teaspoon of smoked paprika or even a pinch of red pepper flakes.
Fresh herbs like thyme or rosemary can also enhance the stew’s aroma—just add a sprig or two in the beginning and remove before serving.
To make sure the stew is thick and hearty, coat the beef with flour thoroughly, or if you want a thicker broth, mix a tablespoon of cornstarch with a little water and stir it in during the last hour of cooking.
Enjoy experimenting with these variations and make this classic stew truly your own!
To store beef stew, let it cool to room temperature first. For short-term storage, place it in an airtight container and refrigerate for up to 4 days.
If you’d like to keep it longer, beef stew freezes well.
Divide it into portion-sized freezer-safe containers or bags, leaving some room for expansion, and label with the date. It can be frozen for up to 3 months.
To reheat, thaw it in the refrigerator overnight if frozen, then warm it on the stovetop over low heat, stirring occasionally.
You can also microwave it in short intervals, stirring in between, to heat evenly.
Adding a splash of beef broth while reheating can help refresh the flavors and keep the stew moist.