Old-Fashioned Crockpot Beef Stew

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Old-Fashioned Crockpot Beef Stew

3/4 cup all-purpose flour
1 1/2 tsp paprika, divided
1 tsp garlic powder
2 lb stew beef
2 tbs vegetable oil
1 onion, cut into chunks
1 clove garlic, minced
2 cups beef stock, unsalted or low sodium
1 tsp salt, or to taste
1 tbs lemon juice
1 tsp granulated sugar
1 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper
2 bay leaves
6 carrots, cut into 1/2-inch pieces
6 potatoes, cut into 1/2-inch pieces
1/3 cup cold water
3 tbs flour

Combine the 3/4 cup of flour, 1 tsp of paprika, and the garlic powder in a food storage bag.  add stew beef and toss to coat.

Heat the vegetable oil or olive oil in a large skillet over medium-high heat.

Brown the seasoned and coated beef in the hot oil, turning to sear the beef on all sides. Transfer the browned beef to the Crockpot.

Add the onion, garlic, stock, salt, lemon juice, sugar, Worcestershire sauce, the remaining 1/2 tsp of paprika, the black pepper, bay leaves, carrots, and potatoes.

Cook the beef stew on the low setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on high for about 3 to 4 hours.

About 30 min before serving, combine the 3 tbs of flour and water.  Stir to make a smooth paste.

Add the flour and water mixture to the crock pot. Turn the heat setting to high and cook for about 20 to 30 min, or until the broth has thickened.
Serves 6-8

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