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 crockpot 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 for 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 sauté 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 crockpot 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!