For weeks when time is short, a make-ahead slow cooker beef stew offers a hands-off dinner that can be prepared in advance and frozen for later. The recipe, which serves six, combines beef chuck with smoked paprika, Marsala wine, and root vegetables for a hearty meal that pairs with fresh bread and a salad.
The dish starts by coating two pounds of one-inch beef chuck cubes in a mixture of flour, one teaspoon of Spanish smoked paprika, seasoned salt, and black pepper. The beef is then browned in olive oil with chopped onion and mushrooms before being transferred to the slow cooker. Carrots, potatoes, beef broth, celery, crushed tomatoes, Marsala wine, dry onion soup mix, garlic, Worcestershire sauce, and the remaining smoked paprika are stirred in.
Cooking takes four to six hours on high or 10 to 12 hours on low. An optional slurry of cornstarch and water can be added at the end to thicken the stew. Each serving contains 467 calories, 21 grams of fat, 44 grams of carbohydrates, and 25 grams of protein, according to the provided nutrition facts.
To make ahead, the recipe can be doubled: prepare one batch fresh and freeze the second portion for a quick midweek meal. The assembled stew can be frozen before cooking, allowing for easy assembly later. The recipe notes that fresh bread and a salad are suggested accompaniments.
Editorial Notes