Chuck Beef Stew (slowcooker)




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2 pounds beef chuck, cut into 1 ½-inch pieces

1 teaspoon sweet paprika, plus more for garnish

Salt and freshly ground black pepper

⅓ cup plain flour, plus more for coating

3 tablespoons olive oil

1 pound small white potatoes, halved

½ pound button mushrooms, halved

3 medium carrots, cut into 1-inch chunks

1 medium onion, chopped

2 tablespoons tomato paste

1 cup red wine

2 cups low-sodium beef broth

3 sprigs fresh thyme

1 teaspoon caraway seeds, optional

½ cup loosely packed parsley leaves, chopped

Sour cream, for serving



Season the beef with sweet paprika, salt, and pepper, then coat in flour.

SAUTE PAN-------------------------

Heat olive oil in a large skillet over medium-high heat.

Brown the beef pieces on all sides, then transfer to the slow cooker.

CROCK POT-------------------------

Add potatoes, mushrooms, carrots, onion, and tomato paste to the slow cooker.

Pour in red wine and beef broth, then add thyme and caraway seeds.

Cover and cook on low for 8 hours or high for 4 hours.

Stir in parsley before serving.

Garnish with more paprika and serve with sour cream.




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