Beef Stew

January was a cold and wet month for northern California, soups and stews are a great way to warm up; this is the beef stew I created.  Enjoy!


2 to 2 1/2 pounds beef chunks

3 tablespoons flour

salt & pepper, to taste

1 teaspoon smoked paprika

1 onion, diced

2-3 celery ribs, washed & diced fine

2 teaspoons minced garlic

2-4 carrots, chopped

baby potatoes, about 1 pound whole (can also use other root vegetables such as rutabaga, turnips, etc)

1 to 1 1/2 cups frozen peas

1 large or 2 small bay leaf

1-2 teaspoons ground thyme

2 cans beef stock

1 cup water

6 ounce can tomato paste

large can diced tomatoes with liquid

3 tablespoons oil or Melt


Heat oil in skillet.  Add onion and celery; cook 1-2 minutes.  In a gallon zip bag combine flour, salt, pepper, and paprika; add beef chunks, zip and toss around until all pieces are coated, remove from flour, shaking each piece to remove excess flour, and add to hot skillet; brown on all sides.  Add tomato paste and slightly drained diced tomatoes and cook until paste is thoroughly combined.  Transfer to skillet contents to slow cooker.  Add remaining ingredients, except frozen peas.  Cook on low 6-8 hours or 3-5 hours on high, until beef and carrots are tender; add peas the last 30-45 minutes.



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