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Smoky Paprika Beef Stew with Potatoes and Carrots
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons smoked paprika
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Instructions
 

  • Place a skillet over medium heat and brown the beef cubes on all sides. Transfer the beef to the slow cooker.
  • Add the potatoes, carrots, onion, and garlic to the slow cooker with the beef.
  • In a small bowl, whisk the flour with 1/2 cup of the beef broth until smooth. Stir in the smoked paprika, salt, and black pepper.
  • Pour the remaining beef broth and the flour mixture into the slow cooker. Add the bay leaf and stir gently to combine.
  • Cover and cook on low for 8 hours. Remove the bay leaf before serving.

Notes

If the gravy seems thin after cooking, mix an extra teaspoon of flour with a splash of cold broth and stir it in during the last hour. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Serve in bowls with a slice of bread for soaking up the smoky gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet