Slow Cooker Beef Stew

This is a great recipe from Damn Delicious. I like to cut my stew meat into smaller chunks than 1-inch. The rosemary gives a richness and if you do not care for the herb then eliminate. I was out of fresh parsley; but would be icing if sprinkle atop before serving!

Ingredients:

• 2 tablespoon olive oil
• 2 pounds stew meat, cut into cubes
• salt and pepper to taste
• 1 pound baby red potatoes, quartered
• 4 large carrots, cut into thick slices
• 4 large celery stalks, cut into thick slices
• 1 large red onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 bay leaves
• 2 tablespoons cornstarch ( or 1/4 cup flour)
• fresh chopped parsley

Directions:

Heat olive oil in large skillet over medium heat.

Season beef with salt and pepper, to taste. Add beed and cook until evenly browned, about 2-3 minutes.

Place beef, potatoes, carrots, celery, onion and garlic into a 6-quart slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika and bay leaves until well combined.

Cover and cook on low for 6-7 hours.

In a small bowl, whisk cornstarch (or flour) with 1/2 cup stew broth. Stir mixture into the slow cookier. Cook until the desired consistancy. With the cornstarch; did not need to cook any further.

Garnish with fresh, chopped parsley.