Spanish Slow Cooker Stew

Slow cooking brings out the sweetness of the carrots and red pepper and cooks the beef to rustic, mouthwatering perfection! 

Ingredients:

1 lb blade or stewing beef, cut in 1" cubes

10 oz canned diced or crushed tomatoes

2 tbsps vegetable oil

1/4 cup chopped onion

1/4 cup balsamic vinegar

1/2 cup diced sweet red pepper

3 tsps minced garlic

1 tbsp smoked paprika

1 tbsp worcestershire sauce

1 tsp dry thyme

salt and pepper to taste

2 carrots, sliced thinly

1 tsp cornstarch

Heat vegetable oil in a large skillet and brown the meat 1-2 minutes per side. Then on medium heat add the onions and cook 2 minutes, add the garlic for 1 more minute.

Return the beef to the pan and add the balsamic to deglaze the pan.

Empty the skillet into the slow cooker ...

and add the sweet pepper, canned tomatoes, smoked paprika, worcestershire sauce, thyme, salt, pepper and carrots. Cover and cook on high 3 hours. 

Remove 1/2 cup of the liquid from the crock and mix with the cornstarch. Then make a well in the center of the stew and stir the water in, cooking for 15 minutes on high.

Serve over rice or mashed potatoes.

Serves 4