Slow-cooked Beef Stew/Pot Roast

Okay, something you should know about me: I have a huge crush on my slow cooker. That's right. I admit it. If you have one, and use it, you probably do too.

There's nothing I love more than putting everything together the night before, flipping a switch as I (often quite literally) run out the door and then coming home... Specifically coming home to a wonderful smelling house, a meal that is already cooked and only 1 pot to clean. That my friends is pure joy.

This beef stew is awesome, simply and extra tasty. You can also substitute beef shoulder, boneless chuck roast or some other fatty well marbled piece of beef and turn this same recipe into pot roast if you prefer. If you are going to do this get more poundage of beef, since it will have more fat and cook down to less meat.

Bottom Line: 4.5 Solid recipe

2 pounds stew beef
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
2 sprigs fresh thyme
1 medium onion, sliced
1 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon pepper
1/2 teaspoon paprika
3 large carrots, sliced
3 ribs celery, chopped
1/3 cup flour
1-2 large russet potatoes

1/3 cup dry red wine

1.5 cups beef or veal stock

• Slice carrots, celery, onion and potato. 
• Lay onion on the bottom of slow cooker and put veggies and potatoes aside.
• Dredge meat in flour, salt, pepper, granulated garlic, and paprika. Brown, in 1 tbs EVOO. When meat is browned well on all sides lay it on top of the onion. Add other veggies on top.
• De-glaze pan with wine and stock. Remove from heat and stir in Worcestershire sauce. Poor over meat and veggies
• Add bay leaves and thyme. Cover and cook on low for 8-10 hours.