Heat vegetable oil in a wide skillet over medium-high heat. Add chuck roast to skillet and season with salt and pepper, to taste. Sear all sides of chuck roast until golden brown, typically 4 minutes on both sides. Avoid overcrowding the pan; cook chuck roast in batches and add more vegetable oil if needed.
Place cooked chuck roast in the bottom of a crock pot (4.5 quarts or larger) then add the following ingredients: russet potatoes, yellow onion, carrots, baby bella mushrooms, yellow onions, garlic, cumin, oregano, sweet paprika, and bay leaves.
3 cup russet potatoes, 2 cup yellow onion, 1 1/2 cup carrots, 6 ounce baby bella mushrooms, 2 1/2 tablespoon fresh garlic, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon sweet paprika, 2 bay leaves
In a large bowl, whisk together the beef broth, red wine, tomato sauce, and Worcestershire sauce. Pour mixture into crock pot over vegetables and meat.
3 cup beef broth, 1 cup dry red wine, 2 tablespoon tomato sauce, 1 1/2 tablespoon Worcestershire sauce
Cover crock pot and cook on LOW for 8 hours or HIGH for 4 hours.
Stir stew and do a taste test, adding more salt or pepper as needed. Also check consistency; if you'd like a thicker stew, create a slurry by removing 1/2 cup of stew broth and slowly whisking in the all-purpose flour, mixing until there are no clumps (if needed, clumps of flour can be removed). Pour slurry back into crock pot and mix well.
1 pinch salt, 1 pinch black pepper, 1/2 cup all-purpose flour
Add green beans to crock pot, then cover and cook on LOW for 30 minutes or HIGH for 15 minutes.
1/2 cup green beans
Taste test stew a final time, adding salt or pepper as needed. Remove the two bay leaves.
1 pinch salt, 1 pinch black pepper
Serve immediately with fresh parsley as garnish (optional.)
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