Slow Cooker Essentials Beef Paprika Stew Recipes

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Steps:

• Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
• Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

Steps:

• PREP/PREPARE
• When cutting the carrots, at the thicker end I cut them into rounds about 1/2 inch (1.2cm) thick, and then slice into halfmoons. As the carrot tapers towards the end, I just leave them as rounds. Not only does that give some visual variety to the dish, but it also keeps the pieces bitesize.
• THE PAPRIKA There are a lot of different types of paprika on the market but there is one you want to avoid, and that is the smoked variety. I did try it and it overpowered the dish. For this recipe, I wound up using 1/2 hot and 1/2 sweet... brilliant.
• Gather your ingredients (mise en place).
• STAGE I
• Cut up the beef, thinly slice the onions, then place them into the bowl of your slow cooker and mix in the apple cider vinegar. Toss with the dry spices and let sit for about 20 minutes.
• STAGE II
• Add all the Stage II ingredients and mix to combine.
• Be sure to whisk the flour into the beef stock before adding.
• Set the slow cooker to low and cook for about 3.5 hours.
• While the stew is cooking, prep the veggies. After the allotted time, open the slow cooker and mix in the veggies.
• Seal and continue to cook, until the potatoes and carrots are cooked, and the meat tender, about an additional 2 - 2.5 hours.
• PLATE/PRESENT
• Serve over rice, or egg noodles. Enjoy.
• Keep the faith, and keep cooking.