This is seriously the first time we have ever made stew. I feel a little weird admitting that. Like we should have made it sooner. Better late than never right?
The elk that we used dried out a little and we were expecting there to be a bit more flavor but it was still pretty good. It’s all about learning and adjusting right?!
2 tbsp Olive Oil
2 lbs Stew Meat, cut into 1-inch cubes
S&P to taste
4 Carrots, cut into 1/2-inch slices
1 small Onion, diced
3 cloves Garlic, minced
3 cups Beef Broth
2 tbsp Tomato Paste
1 tbsp Worcestershire Sauce
1 tsp dried Thyme
1 tsp dried Rosemary
1 tsp Paprika
2 Bay Leave
1/4 cup Flour
2 tbsp chopped fresh Parsley leaves
Heat olive oil in a large skillet over medium heat.
Season beef with S&P to taste then add to skillet and cook until evenly browned, about 2-3 min.
Place beef, potatoes, carrots, onion, and garlic into 6-qt slow cooker.
Stir in beef broth, tomato paste, worchestershire, thyme, rosemary, paprika, and bay leaves until well combined and season with S&P to taste.
Cover and cook on LOW for 7-8 hrs or HIGH for 3-4 hours.
Remove the bay leaves.
In a small bowl, whisk together flour and 1/2 cup stew broth.
Return the mixture to the slow cooker and cover and cook on HIGH for an additional 30 min, or until thickened.
Serve and Enjoy!