5.5 lb frozen pack of Economy 1/2" diced beef. Perfect for stewing!
See "Recipe" tab for Slow Cooker Beef Stew by Food Network Kitchen - take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew, for our total "foodies"
To Thaw Thaw overnight in the fridge or place the sealed bag under cold water for 15 – 20 minutes or until thawed.
-2 pounds beef (cut into 1/2" pieces)
-1 tsp. each of paprika, kosher salt, and freshly ground pepper
-1/3 cup all purpose flour
-3 tbsp. olive oil
-1 lb. mini potatoes (halved)
-1/2 lb. cremini mushrooms (halved)
-3 medium carrots (cut into 1/2" chunks)
-1 medium onion (chopped)
-2 tbsp. tomato paste
-1 cup red wine
-2 cups beef broth (low-sodium)
-3 sprigs fresh thyme
-1tsp. caraway seeds (optional)
-1/2 cup loosely packed parsley leaves (chopped)
-sour cream for serving
Toss the beef with paprika, salt & pepper, and some flour until coated, shake off any excess. Heat 2 tbsp. of oil in a large nonstick skillet over med-high heat. Add the beef and cook undisturbed until it begins to brown, approx. 3 mins. per side. Remove skillet from heat and transfer beef to slow cooker; add the vegetables and stir to combine. Heat the remaining tbsp. of oil in the skillet over medium heat. Add the tomato paste and stir, approx. 1 min. Add the flour and wine and whisk until thick (don't worry if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 tsp salt and a few grinds of pepper and bring to a simmer, whisking; continue until the gravy is smooth and thick, approx. 4 mins. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender. Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.