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

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 2 medium white potatoes, peeled and cut into chunks
  • 1 large onion, diced
  • 3 carrots, sliced
  • 4 cups beef broth
  • 2 tablespoons smoked paprika
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the beef chunks and brown them on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the diced onion, sliced carrots, minced garlic, sweet potato chunks, and white potato chunks.
  • Sprinkle the smoked paprika, salt, and black pepper over the ingredients. Pour in the beef broth and drop in the bay leaf.
  • Stir everything gently to combine. Cover the slow cooker and cook on low for 8 hours.
  • Remove the bay leaf before serving. Stir the stew once more to check that the beef is tender and the potatoes are cooked through.

Notes

Brown the beef first to build better flavor in the broth. If the stew seems too thick at the end, add a splash of broth during the last hour. Leftovers reheat well on the stovetop with a little extra liquid to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board