carrots, peeled and rough chopped4-5 celery spears, rough chopped1 can of diced tomato with juice2 small onions, rough chopped6-8 cloves of garlic, chopped1 small can tomato paste6-8 red potatoes, rough chopped1 bottle or can of your favorite beer (I usually prefer Guinness)2-3 lb chuck roast, fat trimmed and cubed (you can use stew meat if you’d rather not slice the roast yourself).Flour for dredging (I use gluten free flour)About 1 cup beef broth/stockSalt and pepper for seasoning the meat and to taste2 bay leavesSmoked hot and sweet paprika to tasteChili powder to tasteOil for cookingInstructions:Season beef with salt and pepperDredge in flourBrown in heated pan (my slow cooker can brown/sauté, so I use that). Remove once brownedAdd garlic and more oil if needed, sauté until lightly browned.Add carrot, celery, onion, potatoes and tomato paste, and sauté for about 10 minutesAdd diced tomatoes & sauté for another 5 minutes.Add beer and cook for 10 minutesAdd beef back in and stir to coat.Add beef broth, salt and pepper, paprika, chili powder and bay leaves.Cover & cook on low for 8 hours.Enjoy!Please note, that I do not use my slow cooker in the traditional way, as I usually remove the lid a few times and taste test to ensure my seasoning is to my liking.This recipe can be made the tradition way, just make sure to not over season in the beginning, you can always add more towards the end.I hope you enjoy!!
Beef Stew Slow Cooker Recipe
