Make-Ahead Slow Cooker Beef Stew You Have To Try

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Make-Ahead Slow Cooker Beef Stew

"Served with fresh bread and a salad, this hearty pork stew is a circle of relatives favorite. It can be made clean, browning the meat then tossing all the substances collectively within the gradual cooker, or it may be prepared beforehand of time for freezing and brief assembly for a fast crock pot meal when you need it! I like to make clean stew, but double the components and freeze the second component for a fast dose of comfort food mid-week."

Ingredients :

1/3 cup all-motive flour
1 teaspoon Spanish smoked paprika
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 kilos beef chuck, reduce into 1-inch cubes
1 tablespoon olive oil
1 onion, chopped
1 (eight ounce) bundle mushrooms, chopped
three potatoes, diced
five carrots, sliced
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup Marsala wine
1 tablespoon Worcestershire sauce
3 (10.5 ounce) cans natural pork broth
1 (14.Five ounce) can overwhelmed tomatoes
1 (1 ounce) package dry onion soup blend
1 teaspoon Spanish smoked paprika, or to taste
salt and floor black pepper to taste
2 tablespoons cornstarch (non-obligatory)
2 tablespoons water (elective)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 4H30M

Combine the flour, 1 teaspoon smoked paprika, pro salt, and 1/2 teaspoon black pepper in a massive, resealable plastic bag. Add the pork, and seal the bag. Shake the bag thoroughly to coat the pork with pro flour.
Heat the olive oil in a huge skillet over medium-excessive heat. Shake the excess seasoning off the beef, then stir the pork into the hot skillet with the onion and mushrooms. Cook and stir until the beef is frivolously browned and now not pink. Drain and discard any excess grease.
Place the red meat mixture into a sluggish cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the pork broth and tomatoes into the cooker, and stir within the onion soup blend and 1 more teaspoon of smoked paprika. Cook on High for four to six hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
For a thicker stew, integrate cornstarch and water in a small bowl. Gradually stir the aggregate into the stew until thickened.

Notes :

To freeze and make stew later, area the beef combination into a freezer bag after Step 2, and freeze. Place potatoes, carrots, and celery into a separate freezer bag, and freeze. Mix together the garlic, Marsala wine, and Worcestershire sauce into a third small bag, and freeze. The day earlier than you want to cook dinner the stew, permit the 3 bags to thaw out within the fridge overnight, and vicinity the contents of the three luggage into the gradual cooker. Then pour the red meat broth and tomatoes into the cooker, and stir in the onion soup blend and smoked paprika as directed in Step three. Finish cooking as directed in the instructions.
Try the use of a Reynolds® slow cooker liner on your sluggish cooker for less difficult cleanup.

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