Recipe by BusySpoons
"Served with fresh bread and a salad, this hearty beef stew is a family favorite. It 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 for freezing and quick assembly for a quick crock pot meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week."
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Spanish smoked paprika
ground black pepper
beef chuck, cut into 1-inch cubes
1 (8 ounce) package
3 (10.5 ounce) cans
organic beef broth
1 (14.5 ounce) can
1 (1 ounce) package
dry onion soup mix
Spanish smoked paprika, or to taste
salt and ground black pepper to taste
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.
This was OK. Even after adding the flour the gravy was too thin for us. And there just wasn't much taste. Won't be making this one again I am afraid.
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!
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.
This is a very nice change from the bay leaf recipies I normally use. I used a Sweet Marsala and it added a really nice hint of sweetness to it. I did thicken the gravy a bit more at the end by spooning the juice into another pan and thickening it separately then mixing it back in to the slowcooker... turned out wonderfully delicious! Highly recommend this recipe!
Yum yum...this was so great. I used regular paprika instead of spanish and it was still awesome. Thanks for submitting!
I really wanted this recipe to blow me away with the marsala wine and tomatoes. It was definatly really good but I would haave liked more.......... something. I read the reviews about most of the seasoning getting lost in the excess flour so instead of a resealable bag I seasoned the beef in a container w/ a lid and shook untill the meat was seasoned evenly. Then I added 2 tbsp of flour and shook again. The meat was coated prefectly w/ out loosing any flavor. Other than that I made everything else as written. This was very good, but very classic, nothing extrodinary. I will not be making this again.
My husband & I really enjoyed this stew! We love crock pot cooking since it's easy & typically yields enough for left overs. I left out the wine since we don't care for that flavor, used 2.5 pounds of chuck and low sodium broth since organic wasn't available. Still delicious with the slight changes. We paired it with homemade biscuits.
* Percent Daily Values are based on a 2,000 calorie diet.
Make-Ahead Slow Cooker Beef Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 467
** Calories from Fat: 185
Make this five-star stew in your slow cooker!
See how to make a classic wine-based stew in the slow cooker.
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