As far as comfort food goes, beef stew takes the cake in our opinion. Keep this slow recipe on hand this season for a hearty and flavorful family meal.
2lbstew meat, cut into 1-inch cubes
salt and pepper, to taste
1lbcarrots, cut diagonally into 1/2-inch-thick slices
1tspcaraway seeds, optional
1/4cupall purpose flour
2tbschopped fresh parsley leaves
Heat olive oil in a large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary sprigs, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened. (remove fresh rosemary springs if desired)
Serve immediately, garnished with parsley, if desired.