Slow-Cooker Beef Stew
If you prefer to cook all of the ingredients at once, just cut potatoes in half instead of quarters.
INGREDIENTS | SERVES 6–8
2½ pounds bottom round roast
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
¼ teaspoon paprika
⅓ cup flour
5 tablespoons olive oil
1 medium onion, diced
4 cups beef broth
2 cloves garlic, minced
1 rib celery, sliced
1 (14-ounce) can diced tomatoes
1 teaspoon Worcestershire sauce
3 pounds red potatoes, peeled and quartered
2 cups baby carrots
¼ teaspoon thyme
Salt and pepper to taste
Trim fat from roast; cut into 1½ cubes. Combine salt, black and cayenne peppers, garlic powder, and paprika; stir well. Liberally sprinkle over beef; toss. (You may not use all of it. Reserve leftover spice mix for later use.) Sprinkle small amount of flour over beef, just enough to coat lightly.
In a heavy skillet over medium-high heat, brown beef in oil. Working in batches, remove cubes to slow cooker using slotted spoon. Add ½ of onion to oil; sauté 3 minutes.
Sprinkle oil and onion with remaining flour; stir until flour begins to brown. Whisk in 1 cup broth; continue stirring until browned bits have been pulled from bottom and sauce is smooth. Pour over beef in slow cooker. Add remaining onion, garlic, celery, tomatoes, and Worcestershire sauce; cover and set on high. Cook 2 hours on high.
Add remaining ingredients. Reduce heat to medium high; continue cooking 6 hours.
Turn heat to low to keep stew warm until ready to serve.
