This beef stew can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time by freezing the meat and vegetables separately and assembling on the day.
1/3 cup (60g) plain flour
1 teaspoon Spanish smoked paprika
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 kg beef stew meat, cut into 3cm cubes
1 tablespoon olive oil
1 onion, chopped
125g mushrooms, chopped
3 potatoes, diced
5 carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup (65ml) Marsala wine
1 tablespoon Worcestershire sauce
1 litre organic beef stock
440g tinned crushed tomatoes
1 teaspoon Spanish smoked paprika, or to taste
salt and ground black pepper to taste
2 tablespoons cornflour
2 tablespoons water
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Combine the flour, 1 teaspoon smoked paprika, seasoned salt and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
Heat the olive oil in a large frypan over medium-high heat. Shake the excess seasoning off the beef then stir the beef into the hot frypan with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine and Worcestershire sauce into the cooker with the beef mixture. Pour the beef stock and tomatoes into the cooker and add 1 more teaspoon 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.
For a thicker stew, combine cornflour and water in a small bowl. Gradually stir the mixture into the stew until thickened.