Recipe by GratefulMe
I mixed up a few recipes and came up with this one. The meat was so tender. Serve with crusty bread. This stew is chunky, not soupy.
Top Review by naydawn
Crock pot meals are great in that you can put them together and forget about them until it's time to eat. I followed this recipe as written and it turned out good. There was a nice ratio of meat to vegetables and the meat was very tender. I wish it had been more flavorful. I think next time, I'll add more of the tomato paste/Worcestershire/garlic/paprika mix.
- 2 lbs boneless beef chuck roast
- 4 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 2 medium onions, cubed
- 4 -6 carrots, sliced
- 2 stalks celery, sliced
- 2 large russet potatoes, cleaned and cut into in 1-inch cubes (no need to peel)
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 2 bay leaves
- 12 ounces beer (I used a lager)
Directions See How It's Made
- Place cut carrots, celery, onion and potatoes in the bottom of a large crock pot.
- Mix tomato paste, garlic, paprika and Worcestershire sauce together in a small prep bowl and set aside.
- Trim meat and cut into 1" cubes.
- Place flour, salt and pepper into a large zipper lock bag. Add meat, seal bag and shake to coat.
- In a large skillet heat 1 Tablespoon vegetable oil until hot. Add half of the meat and brown quickly on all sides. Be careful to separate the pieces. Transfer meat to the crock pot and brown the remaining pieces. Spoon the tomato paste mixture over the last batch of beef and stir well to coat. Cook about 1 minute longer then tranfer contents of skillet to the crock pot.
- Add the bay leaves and pour the beer over everything. Cover and cook on low for 8-10 hours. (Note, this was fully cooked in my crock after 8 hours.).