Hearty Beef Stew
Nothing says Fall like a comforting, hearty bowl of stew. Since the days are getting colder here in the Pacific Northwest, I've been making a lot of stews lately. And, this Hearty Beef Stew is one to try! Tender chunks of beef in a dense tomato and bone broth stock sauce, perfectly spiced with beautiful smoky Spanish paprika, balanced out by a splash of Sherry. But don’t go easy on the paprika now – this stew can take plenty.
Hearty Beef Stew
What You'll Need
1/2 lb beef chunks
1 tomato, cut in fours
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/2 teaspoon red pepper blend
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
sea salt, to taste
1.5 cups water
1 cup bone broth
1.5 cups water
1 cup bone broth (or red wine)
6 fingerling potatoes, halved
4 mushrooms, sliced
1/2 leaks, sliced in medallions
1 carrot, peeled and sliced in medallions
What You'll Need To Know
1. Using a slow cooker add beef chunks, water, bone broth, tomato, smoked paprika, cumin, cinnamon, red pepper blend, rosemary, thyme, oregano, sea salt, Sherry (or red wine) and let it cook for 6 hours.
2. At 4 hours add the vegetables except for mushrooms.
3. Add mushrooms when with one hour remaining.
4. Serve and enjoy!
Recipe makes 4-6 servings.