About this recipe:A hearty, flavourful beef stew recipe for the slow cooker. Coating the beef with paprika seasoned flour and browning with mushrooms and onion first will add that beautiful colour and extra layers of flavour before simmering with the root veg and Marsala wine sauce in the slow cooker. Serve with fresh, crusty bread and salad for a comforting chilly weather dinner.
5 tablespoons plain flour
1 teaspoon smoked paprika
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
900g beef stewing steak, cut into 2.5cm cubes
1 tablespoon olive oil
1 onion, chopped
225g mushrooms, chopped
3 potatoes, diced
5 carrots, sliced
2 sticks celery, chopped
2 cloves garlic, minced
4 tablespoons Marsala wine
1 tablespoon Worcestershire sauce
880ml organic beef stock
2 tablespoons dry onion soup mix
1 teaspoon smoked paprika, or to taste
salt and ground black pepper to taste
2 tablespoons cornflour
2 tablespoons water
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Method Prep:30min › Cook:4hr › Ready in:4hr30min
Combine the flour, 1 teaspoon 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 frying pan over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot frying pan 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 stir in the onion soup mix and 1 more teaspoon of 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 and gradually stir the mixture into the stew until thickened.
Make ahead and freeze directions
To freeze and make stew later, place the beef mixture 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 before you want to cook the stew, allow the three bags to thaw out in the refrigerator overnight and place the contents of the 3 bags into the slow cooker. Then pour the beef stock and tomatoes into the cooker and stir in the onion soup mix and paprika as directed in Step 3. Finish cooking as directed in the instructions.