Instructions
Step 1: Heat olive oil in a skillet over medium-high heat and sear the beef chunks until browned on all sides./nStep 2: Transfer the beef to the slow cooker and add potatoes, carrots, bell peppers, and onion./nStep 3: In a bowl, whisk together beef broth, tomato sauce, tomato paste, Worcestershire sauce, garlic, salt, pepper, paprika, and thyme./nStep 4: Pour the mixture over the beef and vegetables in the slow cooker./nStep 5: Sprinkle flour over the mixture and stir gently to combine./nStep 6: Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender./nStep 7: Stir before serving and adjust seasoning if needed./nStep 8: Serve hot and enjoy your rich, comforting stew.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth if the stew thickens too much. This stew can also be frozen for up to 3 months and reheated after thawing.
Continue on the next page