Prep-Overnight Slow Cooker Beef Stew

1. 1

   Place flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large resealable plastic bag. Add beef, press out excess air, and seal. Shake until the beef is well coated with the seasoned flour.

2. 2

   Warm olive oil in a large skillet over medium-high heat. Take the beef out of the seasoned flour, shaking off any extra. Add the beef, onion, and mushrooms to the skillet; cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.

3. 3

   Move the beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and the remaining 1 teaspoon smoked paprika. Cover the slow cooker.

4. 4

   Cook on High for 04:00:00 to 06:00:00 or on Low for 10:00:00 to 12:00:00. Season with salt and black pepper.

5. 5

   Stir together cornstarch and water in a small bowl; gradually add to the stew while stirring until thickened.

• Calories 591.01 kcal High
• Protein 19.24 g Good Source
• Carbs 88.92 g Moderate
• Total Fat 19.02 g High
• Saturated Fat 4.48 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 11.01 mg Low Source
• Sodium 2343.1 mg High
• Fiber 9.4 g Good Source
• Sugar 16.15 g High
• Added Sugar 2.57 g Moderate
• Calcium 261.91 mg Good Source
• Iron 5.21 mg Good Source
• Potassium 1118.06 mg Good Source
• Vitamin A 108.89 mcg_rae Moderate
• Vitamin C 13.14 mg Moderate
• Vitamin D 0.07 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷