Whenever I was little, my dad would always wait for the first day of winter when snow would hit the ground. On this day every year he would come home from work early, with bags full of groceries in both of his hands. My siblings and I would help him carry the bags from his car excited because we knew that he was preparing to make his well-loved beef stew. I remember how proud he was while making this dish even though it came with hours of grueling labor that seemed like a chore to me. Until recently, I haven’t had the taste of my fathers beef stew for years until I found this great recipe. Compared to my dad’s, this stew is incredibly easy to make and even though I will never tell him this, it might just taste better too!

Ingredients:

• 1/3 cup all-purpose flour
• 1 teaspoon Spanish smoked paprika”>1 teaspoon Spanish smoked paprika
• 2 pounds beef chuck, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 package of mushrooms (chopped)
• 3 potatoes, diced
• 5 carrots, sliced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/4 cup Marsala wine
• 1 tablespoon Worcestershire sauce
• 3 (10.5 ounce) cans organic beef broth
• 1 (14.5 ounce) can crushed tomatoes
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon Spanish smoked paprika, or to taste
• salt and ground black pepper to taste

Directions:

Put flour, smoked paprika, and beef into a gallon-sized ziplock bag and shake until the beef is completely coated.

Cook the beef in olive oil and add onions and mushrooms to the mix.

Once the beef is well cooked, put it into the crockpot along with all of the other ingredients and stir well. Cook on high for 4 to 6 hours.

Slow Cooker Beef Recipe