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Crockpot Beef Stew

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Course Main Course, Soup

Ingredients
  

  • ¼ cup flour
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • ¼ tsp. cinnamon
  • 1 Tbsp. butter
  • 2 lb. beef chuck cubed
  • 3-4 carrots chopped
  • 1 medium onion chopped
  • 8 oz. mushrooms chopped
  • 3-4 stalks celery chopped
  • 1 cup red wine
  • 3 Tbsp. tomato paste
  • 1 Tbsp. coffee
  • 1 tsp. cocoa powder
  • 2 tsp. thyme
  • 1 tsp. rosemary
  • 4 cups beef broth
  • 2 bay leaves
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water

Instructions
 

  • In large Ziploc bag, combine flour, garlic powder, salt, pepper, paprika, and cinnamon. Add in beef chunks and shake until coated.
  • In large skillet, melt one tablespoon butter over medium heat. Add beef chunks to skillet and sear each side. Complete in two batches if needed to avoid overcrowding your pan.
  • Remove beef chunks from skillet and place in a crockpot. Add carrots, onions, mushrooms, and celery on top.
  • Pour red wine into the hot skillet to loosen up all the brown bits.
  • Stir in tomato paste, coffee, cocoa powder, thyme, rosemary, and beef broth. Bring to a simmer.
  • Pour sauce from skillet on top of beef and carrots. Add two bay leaves.
  • Cook on HIGH for 3-4 hours.
  • In small bowl, combine cornstarch and water. In last thirty minutes, add cornstarch slurry to the sauce to thicken it up.
  • Serve over rice or mashed potatoes.