This was a great recipe for a cold Saturday night.
Ingredients:
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1 inch square cubes
- Kosher salt and pepper to taste
- 1 pound baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2 inch thick slices
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 table spoons tomato paste
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 bay leaves
- 1/4 cup all-purpose flour
Directions:
1. Heat olive oil in a large skillet over medium heat.
2. Season the beef with salt and pepper to taste. Add the beef to the skillet and cook until evenly browned, about 3-4 minutes.
3. Place the beef, potatoes, carrots, onion and garlic into a slow cooker. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, and bay leaves until well combined. Season with salt and pepper to taste.
4. Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours.
5. About 30 minutes before cooking is done, in a small bowl, whisk together the flour and 1/2 cup of the stew broth. Stir in the flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the stew has thickened.
6. Remove the bay leaves and serve.
Cook's Notes:
This was an incredibly easy recipe to make. I served it with a fresh baguette and a bottle of Zinfandel wine from California. The next time I make this dish, I will add more paprika.
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