Slow Cooker Beef Stew

Any recipe that includes wine always somehow seems too fancy for me so I'm pretty sure that I would not have made this on my own but for most "normal" people this is actually a pretty easy recipe.  We prepped and threw everything in the inner crock pot dish on a Sunday and left in in the refrigerator overnight.  On Monday morning before work we put the dish in the crock pot, turned it on and then we didn't have to worry about dinner for the rest of the week.  The meat was so tender that it melts in your mouth and so full of flavor! We liked it so much we made it twice in one month.  I use the word "we" loosely.    The only thing I did was cut up the produce but I helped so technically we did do it together.  

ingredients:
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika
salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
2 tablespoons olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
1 can tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme

directions:

• Cut up potatoes, carrots, mushrooms and onions and place it in a large bowl.  
• Season the meat with salt, pepper and paprika.  Put flour in a bowl or plate and dredge the meat in it until all pieces are covered.  
• Add two tablespoons of olive oil to a pan and brown meat on all sides.  
• Remove browned meat from the pan and put it in a large dish with the vegetables.
• Add can of tomato paste to the pan and cook until it turns bright red.  
• Add cup of red wine and mix it in with the tomato paste until it starts to boil a little bit.  
• Add two cups of beef broth.  
• Add 1/3 cup of flour and whisk it together until it thickens up and then season with salt and pepper and add the sprigs of thyme.
• Add the gravy to vegetables and meat.
• Cook in crock pot for 8 hours on low.

Enjoy!!!

Adapted from recipe found here. 

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