Prep Time: 30 Minutes
Cook Time: 4 hours
Ready In: 4 hours 30 minutes
1/3 cup all-purpose flour 2 stalks celery, chopped
1 tsp Spanish smoked paprika 2 cloves garlic, minced
1/2 tsp seasoned salt 1/4 cup Marsala wine
1/2 tsp ground black pepper 1 Tbsp Worcestershire sauce
2 lbs beef chuck, cut into 1″ cubes 3 (10.5 oz) cans organic beef broth
1 Tbsp olive oil 1 (14.5 oz) can crushed tomatoes
1 onion, chopped 1 (1 oz) pkg dry onion soup mix
1 (8 oz) pkg mushrooms chopped 1 tsp Spanish smoked paprika, to taste
3 potatoes, diced salt and ground black pepper, to taste
5 carrots, sliced 2 Tbsp cornstarch (optional)
2 Tbsp water (optional)
1. Combine flour, 1 tsp smoked paprika, seasoned salt, black pepper in a large, resealable plastic bag. Add the beef, seal the bag. Shake the bag thoroughly to coat the beef with the seasoned flour.
2. Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
3. Place the beef mixture into the slow cooker. Place the potatoes, carrots, celery, garlic, wine and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker and stir in the onion soup mix and 1 more tsp of smoked paprika. Cook on high for 4 to 6 hours or on low for 10 to 12 hours. Season to taste with salt and black pepper.
4. For thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.