Ingredients

• 0.33 cups all-purpose flour
• 0.5 teaspoons garlic salt
• 0.5 teaspoons ground black pepper
• 2 pounds beef for stew , cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion , chopped
• 1.5 cups beef broth
• 0.5 cups red wine
• 1 tablespoon Worcestershire sauce
• 3 potatoes , diced
• 4 carrots , sliced
• 1 stalk celery , chopped
• 2 cloves garlic , minced
• 2 bays leaves
• 1 , 1.5 ounce
• 1 teaspoon paprika

Instructions

1. 1 Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
2. 2 Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
3. 3 Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
4. 4 Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
5. 5 Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

Nutrition per serving