5 minutes Prep Time

3 Hours Cook Time



  1. 1 tablespoon olive oil
  2. 1 pound lean beef stew meat cut into 1-inch cubes
  3. 1 tablespoon flour all-purpose or gluten free
  4. 2 teaspoons paprika
  5. 3 garlic cloves chopped
  6. 1 onion chopped
  7. 1 pound potatoes cut into 1-inch cubes
  8. 4 carrots peeled and cup in 1-inch slices
  9. 8 ounces white mushrooms halved
  10. 4 celery stalks cut into 1-inch slices
  11. 3 cups beef broth (or stock)
  12. 2 tablespoons tomato paste
  13. 1 teaspoon chopped fresh rosemary
  14. 4 sage leaves minced
  15. 1 cup red wine or more beef broth (or stock)

In a skillet (or your slow cooker if it has a sauté setting) heat the oil over medium-high heat. In a bowl toss the beef in the flour and paprika, then add to the skillet in small batches. And brown on all sides, moving the beef to the slow cooker as you work. Once all of the meat is browned and in the slow cooker, add in the garlic, onion, potatoes, carrots mushrooms, and celery. Add 1 cup of broth to the skillet and cook on medium-high heat scraping all of the browned bits off the bottom of the pan. Add the cooked broth, the remaining broth, tomato paste, rosemary, sage and red wine/broth to the slow cooker. Cover and cook on high for 3 hours, or on low for 6-9 hours. Uncover the slow cooker for the last hour of cooking to help thicken the sauce.

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