I frequently make eggs in a mug. Since it’s simple and adaptable, you can put almost anything in your fridge! Attempt it with ham, Swiss cheese, and asparagus. Alternatively, try those diced cooked frozen sausages with peppers and onions! Pizza sauce and pepperoni are also acceptable toppings.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ cup all-purpose flour
- 1 teaspoon Spanish smoked paprika
- ½ teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 (8 ounce) package mushrooms, chopped
- 3 potatoes, diced
- 5 carrots, sliced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- ¼ cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 3 (10.5 ounce) cans organic beef broth
- 1 (14.5 ounce) can crushed tomatoes
- 1 (1 ounce) package dry onion soup mix
- 1 teaspoon Spanish smoked paprika, or to taste
- salt and ground black pepper to taste
- 2 tablespoons cornstarch (Optional)
- 2 tablespoons water (Optional)
Instructions
- Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
- Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
- Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
- For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.
- To freeze and make stew later, place the beef mixture into a freezer bag after Step 2, and freeze. Place potatoes, carrots, and celery into a separate freezer bag, and freeze. Mix together the garlic, Marsala wine, and Worcestershire sauce into a third small bag, and freeze. The day before you want to cook the stew, allow the three bags to thaw out in the refrigerator overnight, and place the contents of the 3 bags into the slow cooker. Then pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and smoked paprika as directed in Step 3. Finish cooking as directed in the instructions.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 6 g |
| Protein | 25 g |
| Saturated Fat | 7 g |
| Sodium | 1110 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I highly recommend this recipe. Once before, all I had was smoked paprika and it made such a savory difference! The addition of the Marsala, combined with the mushrooms, puts the flavor over the top. I usually add a goodly amount of bay leaf to beef stew, but I reduced the bay leaf to only a small leaf. Gravy is better made with flour; however, an instant flour such as Wondra makes it as easy as using cornstarch for thickening and, unlike cornstarch, it won’t become runny when leftover. Finally, it’s well worth waiting a day for the flavor to develop. YUM!!
Will definitely make again. Thank you
An excellent recipe, I added parsnips and mushrooms. Make sure your vegetables as small pieces. I used a jar of pureed tomato sauce which I purchased at Costco.
This recipe is great! I’ve made it twice and my family loves it. The only thing I did differently was add some dried basil, oregano, and some additional pepper. It gave the stew a more aromatic smell and taste. Overall, I would highly recommend.
I made this exactly as written. It was very good and the leftovers were fantastic. I did mine on high for 6 hours and there was not too much liquid in mine as others have stated.
Hit the spot on a cold Saturday. Nice dinner to come home to after a road trip.
Yummy
Didn’t think the tomatoes added anything to it. Was to thin so had to take some liquid out and thicken and put back in. Next time would use maybe like 1 cup of beef broth and 1 cup red wine.
Meat came out a bit dry….
This is definitely going on our list. I skipped the mushrooms and used baby red potatoes. Otherwise I followed the recipe and we loved it.
I didn’t have mushrooms or wine. Otherwise followed the directions. Big hit with the farmers.
Made this today; delicious. My changes: no mushrooms or wine (didn’t have any and couldn’t shop); used fire roasted diced tomatoes; used double amount of Worcestershire. This was a perfect “comfort food” to eat during the current pandemic quarantine. As the recipe suggested, I did the cornstarch slurry and it was suitably thick. I also made E Z Drop Biscuits (recipe on this site), which were excellent go-withs.
This is the most delicious beef stew I have ever tried. It does take a lot of prep work but it’s worth it. The recipe is perfect as written except I add more potatoes as my family loves them. The recipe makes a large amount so be sure your slow cooker can handle it all – you might have to reduce the amount of beef broth to prevent it from bubbling over.
This is amazing!!! I have always loved Dinty Moore beef stew and this is just as good if not better!! Love it!
Used chili powder instead of paprika, because I can’t stand the taste of paprika. Good otherwise.
As usual, I used a couple of recipes. for seasoning, i used McCormick Stew seasoning, 1 pkt. Added 2T of Worcestershire, 3t of minced garlic, 1tsp smoked Paprika mixed it all in 2- 14.5 oz cans beef broth, and 14.5 oz stewed tomatoes w juice, and 8 oz Red wine veggies incl: 4 potatoes, 6 celery, 6 carrots, 2 onions, , 2- 4oz cn mushrooms, 1-15oz can corn
5
It turned out wonderful and tastes a lot like Dinty Moore Beef Stew. I made some minor adjustments. I cooked the potatoes separately to prevent over cooking them. I only used one carrot finely sliced and cooked separately. I also omitted the Celery because we were having a snow storm and Celery was not worth a trip to the store! I used a can of Hunt’s Diced Tomatoes which were already seasoned with Basil, Garlic and Oregano instead of the Tomato Paste. I used 3.5 pound of Stew meat and 16 ounces of whole white Mushrooms which I pre-steamed prior to adding to the Crock Pot so my ingredients would fit nicely. And I used regular Paprika. I see Recipes as a guide and work with what I have on hand.
Our family favorite stew.
This was an excellent Beef Stew. I only left out the tomato’s and followed the rest of the recipe to a T. Thank you!
Very good !