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Ingredients
- 2 lb beef chuck or stew meat fully thawed, cut into 1-inch pieces
¼ cup All-Purpose Flour
½ tsp Salt
½ tsp Black pepper ground- 1 ½ cups low-sodium beef broth plus more if needed
4 med Carrots peeled and cut into 1/2-inch slices- 3 med Potatoes cut into 1-inch pieces
1 med Yellow Onion chopped- 1 Celery stalk chopped
1 tsp Worcestershire sauce
1 tsp Paprika ground
1 clove Garlic minced
1 lg Bay Leaf
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Use fully thawed beef. Keep the meat and prepared vegetables refrigerated until ready to start cooking. Arrange the carrots, potatoes, onion and celery in the bottom of a 5–6-quart slow cooker, following its manufacturer’s fill limits.
- Mix the flour, salt and black pepper in a bowl. Toss the beef with this mixture until evenly coated, then add it over the vegetables. Add any flour remaining in the bowl.
- Stir the broth with the Worcestershire sauce, paprika and garlic, then pour over the meat and vegetables. Add the bay leaf and stir gently. The liquid will not completely cover the ingredients; the vegetables and meat release moisture as they cook.
- Cover and cook on LOW for about 8–12 hours or HIGH for 4–6 hours, until the beef is fork-tender and the carrots and potatoes are tender throughout. Avoid lifting the lid often. Time varies with the cooker and beef; add hot broth if it looks dry when checking near the end.
- Remove and discard the bay leaf. Stir gently and taste, adjusting salt and pepper as needed. Serve hot. If the beef is still tough, continue cooking until tender rather than judging only by the clock.
Notes
The listed 10-hour cooking time is an estimate within the LOW range. HIGH takes about 4–6 hours. Use thawed meat and follow your slow cooker’s fill recommendations; vegetables belong at the bottom because they cook more slowly.
For a thicker finish, remove the lid near the end only if your cooker’s instructions permit, and allow extra time for reduction. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat to 165°F (74°C) on the stove or in the microwave rather than reheating cold stew in the slow cooker.
