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Smoky Paprika Crockpot Beef Stew with Peas and Bell Peppers
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1½ pounds beef stew meat, cut into 1-inch cubes
  • 2 red bell peppers, chopped
  • 1 cup frozen peas
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 medium potatoes, cubed
  • 2 tablespoons smoked paprika
  • 4 cups beef broth
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Place the beef cubes, onion, garlic, carrots, potatoes, and bell peppers into the slow cooker.
  • Sprinkle the smoked paprika, salt, and black pepper over the ingredients. Pour the beef broth on top and stir once to distribute the spices.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Stir in the frozen peas during the final 30 minutes of cooking so they warm through without becoming mushy.
  • Taste and adjust salt or pepper if needed before serving.

Notes

Stir the peas in at the end to keep their bright color and slight pop. If the broth seems thin, mash a few potato cubes against the side of the pot before adding the peas. Leftovers reheat well the next day and the smoky flavor stays consistent.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board