# Ingredients:
→ For the Beef
01 - 2 1/2 pounds beef chuck roast, cut into 2-inch chunks
02 - 1/4 cup all-purpose flour or gluten-free flour
03 - 2 tablespoons vegetable oil
04 - Salt and freshly ground black pepper, to taste
→ For the Vegetables and Aromatics
05 - 1 large onion, diced
06 - 4 medium carrots, cut into 2-inch pieces
07 - 4 medium potatoes, cubed
08 - 2 celery stalks, chopped
09 - 8 ounces mushrooms, halved
10 - 4 cloves garlic, minced
→ For the Rich Broth
11 - 3 cups beef broth
12 - 2 tablespoons tomato paste
13 - 2 tablespoons Worcestershire sauce
14 - 2 bay leaves
15 - 2 teaspoons dried thyme
16 - 1 teaspoon dried rosemary
17 - 1 teaspoon smoked paprika
→ For Finishing
18 - 2 tablespoons fresh parsley, chopped
19 - Crusty bread, for serving
# Instructions:
01 - Pat beef chunks dry and season with salt and pepper. Toss with flour to coat each piece evenly. Heat vegetable oil in a large skillet over medium-high heat and sear beef on all sides, about 6 to 8 minutes in total. Transfer the browned beef to the slow cooker.
02 - In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring until aromatic. Transfer the cooked aromatics to the slow cooker.
03 - Layer carrots, potatoes, celery, and mushrooms evenly over the beef and aromatics in the slow cooker.
04 - In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, bay leaves, dried thyme, rosemary, and smoked paprika. Pour the broth mixture over all ingredients in the slow cooker.
05 - Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is fork-tender and vegetables are cooked through.
06 - Remove bay leaves and adjust seasoning as necessary. Sprinkle hot stew with fresh parsley and serve immediately with crusty bread for dipping.
