beef stew

ingedients (crockpot recipe here)

- 3 lbs chuck steak or whatever stew meat, diced into 1" cubes

- 4-6 carrots, chopped

- 2-4 yukon or russet potatoes, chopped. (2.5 extra large russet worked well)

- 1 white onion, quartered.

- 1/3 cup flour

- 1 tsp paprika

- 1 tsp salt

- 1 tsp pepper

- 1 tsp thyme

- 1 bay leaf

- 1/4 cup red wine

- 4 cups beef broth

- 2-3 sticks of celery, sliced.

- 1/8 - 1/4 cup tomato paste (I used about 1/2 an 8oz can)

- 2 minced garlic cloves

- 2 tsp worcestershire sauce

directions

- add steak to slow cooker

- mix flour, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika together

- pour flour mixture over meat and stir until coated

- add potatoes, carrots, celery, onion

- pour in tomato paste, worcestershire, broth, and wine.

- add bay leaf, thyme, garlic, and all remaining salt, pepper, paprika.

- cook for 10-12 hours on low, or something else on high

- remove bay leaf and demon-spawn onion (if quartered)

- should be good to go. thicken with flour slurry if necessary.