Smoky Paprika Beef Mushroom Stew
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 8 ounces cremini mushrooms, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 tablespoons smoked paprika
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a skillet over medium-high heat and brown the beef stew meat in batches until it develops color on all sides. Transfer the browned beef to the slow cooker.
- Add the sliced mushrooms, diced onion, and minced garlic to the slow cooker with the beef.
- In a small bowl, stir together the smoked paprika, Worcestershire sauce, beef broth, tomato paste, salt, and black pepper until smooth.
- Pour the broth mixture over the ingredients in the slow cooker and stir to combine everything evenly.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- Stir the stew once more, then sprinkle with the chopped fresh parsley before serving.
Notes
Brown the beef first for deeper color in the finished broth. If the stew tastes too mild after cooking, stir in an extra half teaspoon of smoked paprika at the end. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet
Cuisine: American
Equipment: Slow Cooker, Skillet