Make-Ahead Slow Cooker Beef Stew

Served with fresh bread and a salad, this hearty beef stew is a family favorite. It can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time for freezing and quick assembly for a quick crock pot meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 467 Calories

Ingredients

• ⅓ cup all-purpose flour
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 (1 ounce) package dry onion soup mix
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons cornstarch (Optional)
• 1 tablespoon Worcestershire sauce
• 5 carrots, sliced
• 3 potatoes, diced
• ¼ cup Marsala wine
• 2 tablespoons water (Optional)
• 1 (14.5 ounce) can crushed tomatoes
• ½ teaspoon seasoned salt
• 1 (8 ounce) package mushrooms, chopped
• 1 teaspoon Spanish smoked paprika
• 2 pounds beef chuck, cut into 1-inch cubes
• 3 (10.5 ounce) cans organic beef broth
• 1 teaspoon Spanish smoked paprika, or to taste

Recipe Instructions

Step 1

Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.

Step 3

Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.

Step 4

For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.