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.
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.