Ingredients

• 0.33 cups all-purpose flour
• 2 teaspoons Spanish smoked paprika , or to taste, divided
• 0.5 teaspoons seasoned salt
• 0.5 teaspoons ground black pepper
• 2 pounds beef chuck , cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion , chopped
• 1 , 8 ounce
• 5 carrots , sliced
• 3 potatoes , diced
• 3 , 10.5 ounce
• 2 stalks celery , chopped
• 1 , 14.5 ounce
• 0.25 cups Marsala wine
• 1 , 1 ounce
• 2 cloves garlic , minced
• 1 tablespoon Worcestershire sauce
• salt and ground black pepper to taste
• 2 tablespoons cornstarch , Optional
• 2 tablespoons water , Optional

Instructions

1. 1 Combine flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add beef, squeeze out excess air, and seal the bag. Shake bag until beef thoroughly coated with seasoned flour.
2. 2 Heat olive oil in a large skillet over medium-high heat. Remove beef from seasoned flour and shake off excess. Add beef, onion, and mushrooms to the skillet; cook and stir until beef is evenly browned and no longer pink. Drain and discard any excess grease.
3. 3 Transfer beef mixture to a slow cooker. Stir in carrots, potatoes, beef broth, celery, tomatoes, Marsala wine, onion soup mix, garlic, Worcestershire sauce, and remaining 1 teaspoon smoked paprika. Cover slow cooker.
4. 4 Cook on High for 4 to 6 hours or on Low for 10 to 12 hours. Season with salt and black pepper.
5. 5 Combine cornstarch and water in a small bowl; gradually stir into stew until thickened.

Nutrition per serving