Slow Cooker Beef Stew with Carrots and Potatoes
2 pounds organic, grass fed beef chuck or flank steak, cut into 1 1/2-inch pieces
1 teaspoon smoked paprika
salt and freshly ground black pepper
1/3 cup flour, I use whole wheat pastry or brown rice flour
3 tablespoons extra virgin olive oil
4 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups low-sodium beef stock, or chicken stock
1 pound small red potatoes, halved
1/2 pound cremini mushrooms, halved3 sprigs fresh thyme
2 bay leaves
1 tablespoon organic cornstarch
1/2 cup water
2 large handfuls baby kale
1 cup frozen peas
1/2 cup loosely packed parsley leaves, chopped
- Combine the salt, pepper, paprika and flour in a shallow dish. Toss the beef in the flour and shake off the excess.
- If your slow cooker has an insert that can go on the stove use that, otherwise heat 2 tablespoons of the olive oil in a large saute pan until almost smoking. Add the beef and brown on all sides, about 3-5 minutes total. You might have to do this in batches depending on the size of your pan. Set the meat aside.
- In the same pan or insert, heat the rest of the olive oil. Add the onion and carrots, with a sprinkle of salt and pepper and saute for another 5 minutes, until softened. Stir in the tomato paste and continue cooking for another minute. If you are not using the insert from the slow cooker, add the vegetables into the slow cooker now. If you are using the insert, place it in the slow cooker. Add the wine and stock.
- Add the potatoes, mushrooms, beef and bay leaves. Set on high for 4-5 hours.
- Whisk together the cornstarch and water and then whisk into the stew, letting simmer for another 5 minutes. Add in the kale, peas and parsley and continue cooking for another 15 minutes. Add more salt and pepper if necessary and serve.
Copyright© Heather Carey, MS 2016