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Smoky Paprika Beef Stew with Rutabaga
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef cubes
  • 2 cups rutabaga, peeled and cut into 1-inch pieces
  • 2 carrots, sliced into 1/2-inch rounds
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons smoked paprika
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon olive oil

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the rutabaga, carrots, onion, and garlic to the slow cooker.
  • In a small bowl, stir together the smoked paprika, tomato paste, salt, and black pepper. Spread this mixture over the meat and vegetables.
  • Pour in the beef broth and add the bay leaf. Stir gently to combine everything.
  • Cover and cook on low for 8 hours, until the beef is tender and the rutabaga is soft.
  • Remove the bay leaf before serving.

Notes

For a thicker stew, mash a few pieces of rutabaga against the side of the pot near the end of cooking. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet