Slow Cooker Beef Stew

INGREDIENTS

• 2 Tbsp olive oil
• 2 lbs stew meat, cut into 1-inch cubes
• TT kosher salt and freshly ground black
• 1 lb parsnips, peeled and cut diagonally into 1/4 inch thick slices
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• 1 tsp caraway seeds
• 2 bay leaves
• 1/4 cup all-purpose flour
• 2 Tbsp chopped fresh parsley

DIRECTIONS

STEP 1

Heat olive oil in a large cast iron skillet (or frying pan) over medium heat. Season beef with salt and pepper to taste. Add beef to the skillet and cook until evenly browned on all sides.

STEP 2

Place beef, parsnips, carrots, onion, and garlic into a 6-quart slow cooker. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined. Season with salt and pepper, to taste.

STEP 3

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

STEP 4

In a small bowl, whisk together flour and 1/2 cup stew broth.  Stir flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes or until thickened. 

NOTES

Serve immediately, garnished with parsley. Excellent served with warm sourdough bread!