SLOW COOKER ESSENTIALS: BEEF PAPRIKA STEW
This is similar to a Goulash, but with enough changes that I did not feel comfortable calling it by that name. It is Easy/Peasy to assemble, then toss it into your slow cooker and let it do its thing. It is an excellent Autumn/Cold Weather stew, and as of this writing, those days are about to come upon us. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 29
Steps:
- PREP/PREPARE
- When cutting the carrots, at the thicker end I cut them into rounds about 1/2 inch (1.2cm) thick, and then slice into halfmoons. As the carrot tapers towards the end, I just leave them as rounds. Not only does that give some visual variety to the dish, but it also keeps the pieces bitesize.
- THE PAPRIKA There are a lot of different types of paprika on the market but there is one you want to avoid, and that is the smoked variety. I did try it and it overpowered the dish. For this recipe, I wound up using 1/2 hot and 1/2 sweet... brilliant.
- Gather your ingredients (mise en place).
- STAGE I
- Cut up the beef, thinly slice the onions, then place them into the bowl of your slow cooker and mix in the apple cider vinegar. Toss with the dry spices and let sit for about 20 minutes.
- STAGE II
- Add all the Stage II ingredients and mix to combine.
- Be sure to whisk the flour into the beef stock before adding.
- Set the slow cooker to low and cook for about 3.5 hours.
- While the stew is cooking, prep the veggies. After the allotted time, open the slow cooker and mix in the veggies.
- Seal and continue to cook, until the potatoes and carrots are cooked, and the meat tender, about an additional 2 - 2.5 hours.
- PLATE/PRESENT
- Serve over rice, or egg noodles. Enjoy.
- Keep the faith, and keep cooking.
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