Make-Ahead Slow Cooker Beef Stew

• servings: 6 servings
• active time: 30 minutes
• total time: 4 hours 30 minutes

Ingredients

⅓ cup all-purpose flour

2 teaspoons Spanish smoked paprika, or to taste, divided

½ teaspoon seasoned salt

½ teaspoon ground black pepper

2 pounds beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 onion, chopped

1 (8 ounce) package mushrooms, chopped

5 carrots, sliced

3 potatoes, diced

3 (10.5 ounce) cans organic beef broth

2 stalks celery, chopped

1 (14.5 ounce) can crushed tomatoes

¼ cup Marsala wine

1 (1 ounce) package dry onion soup mix

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

salt and ground black pepper to taste

2 tablespoons cornstarch (Optional)

2 tablespoons water (Optional)

Directions

Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.

Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.

Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.

Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.

Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.

Nutrition

• Calories: 467 kcal
• Total Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 69 mg
• Sodium: 1110 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 25 g