Source: Damn Delicious (damndelicious.net), saved recipe (Google Drive)
Yield: 8 servings | Prep: 15 min | Cook: 8 hr 35 min | Total: 8 hr 50 min
Everyone’s favorite cozy beef stew made in the crockpot — the meat is tender and the stew is rich, chunky, and hearty.
Ingredients
- 2 tbsp olive oil
- 2 lbs stew meat, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 1 lb baby red potatoes, quartered
- 4 carrots, cut diagonally into 1/2-inch slices
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 tsp caraway seeds, optional
- 2 bay leaves
- 1/4 cup all-purpose flour
- 2 tbsp chopped fresh parsley leaves
Directions
- Heat the olive oil in a large cast iron skillet over medium heat. Season the beef with salt and pepper. Add to the skillet and cook until evenly browned, about 2-3 minutes.
- Place the beef, potatoes, carrots, onion, and garlic into a 6-qt slow cooker. Stir in the beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined; season with salt and pepper to taste.
- Cover and cook on low for 7-8 hours, or high for 3-4 hours.
- In a small bowl, whisk together the flour and 1/2 cup of the stew broth. Stir the flour mixture into the slow cooker. Cover and cook on high for an additional 30 minutes, or until thickened.
- Serve immediately, garnished with parsley if desired.
Notes
To freeze: let cool completely, then portion into freezer bags in individual servings, squeezing out excess air before sealing. Lay flat in the freezer to freeze quickly. To reheat, thaw overnight in the fridge and reheat over low heat, stirring occasionally.