Matt and I were sick all of Christmas break, so I thought it would be a genius idea to slow cook a roast just in case we decided we were hungry. I went to the store in my sweats and a hoodie (so to disguise my face) and bought a roast and one of those yummy slow cooker packets. They really are super delicious! Went home threw it in the crock pot and then went and died on the couch. Turns out we never got hungry, so I had this huge roast. I put it in the fridge and decided to make beef stew! Here is the recipe to this awesome soup!!
About 2 pounds of beef chuck roast cubed (I used my leftover roast)
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
2 teaspoons kosher salt
1/2 large onion, diced
4 garlic cloves, minced
32 ounces beef stock
1 cup unsweetened grape juice
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups red potatoes, cut into bite size pieces
3 cups chopped carrots
2 teaspoons parsley
1. In a saute pan put butter, onions, garlic, paprika, salt and pepper. Cook until translucent.
2. Meanwhile, in the crockpot, pour in the beef stock, grape juice, Worcestershire and flour. Whisk until smooth, turn the crock pot on low heat.
3. Add in the pepper, parsley and Italian seasoning. Then put in the carrots, red potatoes and beef!
4. Cook on low for 5 to 6 hours. Or until the potatoes are tender!