SLOW COOKER BEEF STEW

In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

23oz (700g) beef chuck meat
2 carrots
2 onions
2 baking potatoes
1 red sweet pepper
3 garlic cloves (minced)
400 ml (13 fl oz) can low sodium beef broth
6 oz (180g) tomato paste
1 tablespoon paprika
1 teaspoon lemon zest, grated
½ teaspoon caraway seeds
¼ teaspoon black pepper
1 bay leaf
½ teaspoon dried thyme

Cut carrots, and onions into small pieces.
Peel and cut potatoes into one-inch cubes.
Cut chuck meat into small cubes.
Slice red sweet pepper into thin strips.
Combine carrots, onions, potatoes, and beef in the slow cooker.
Add in garlic, broth or stock, tomato paste, paprika, lemon zest, caraway seeds, pepper, bay leaf, and thyme.
Stir ingredients in slow cooker to mix.
Cover and cook on low heat for 8 to 9 hours. (Optional: set cooker to high heat and cook for 4 hours to save time)
Once all ingredients are tender, add in pepper strips and continue cooking for thirty minutes.
Serve warm and enjoy!