Smoked Paprika Beef Stew
Smoked Paprika Beef Stew
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.
Ingredients
Serves: 6
- 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
Directions
Preparation:30min ›
Cook:4hours ›
Ready in:4hours30min
- 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.
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Reviews and Ratings
Global Ratings:
(241)
Reviews in English (166)
This was so good! My search for a great beef stew is finally over. My husband raved about it while he was eating it, mentioned it again later that night, and then raved again when we had leftovers the next night. I cooked the beef stew on low overnight and had my husband shut it off when he got up so it would cool enough for me to put it in the refrigerator before I left for work. It was so good I couldn't stop taking bites. That night, I let it simmer on the stove for about an hour while I made some corn bread to go with it and I had all I could do not to take a bowl. But I convinced myself to wait until I thickened it and it was so worth it. I made no changes to the recipe other than not putting in the mushrooms (my husband hates them) and I used regular paprika and diced tomatoes since that is what I had. I had never put tomatoes in a beef stew but I really think it added something. Thanks for sharing. - 11 Nov 2010 (Review from Allrecipes USA and Canada)
Outstanding! I made minor changes: omitted the wine since I didn't have any and the mushrooms because I don't like them in stew, increased carrots, celery, potatoes by about 50%. This is now THE stew recipe at my house! - 24 Nov 2010 (Review from Allrecipes USA and Canada)
I really liked this. I changed a little bit but overall was the same recipe. I didn't have marsala so i used dry white wine and i used regular paprika. The flavor is great, i will make that again. - 21 Sep 2010 (Review from Allrecipes USA and Canada)
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