Sweet & Savory Beef Stew

By dorchuk

Ingredients

• 1/3 cup all-purpose flour
• 2 teaspoons paprika
• 2 pounds chuck steak, trimmed, cut into 1-inch pieces and blotted dry
• 1 tablespoon plus 1 teaspoon olive oil
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1 tablespoon tomato paste
• 1 can (14.5 ounces) diced tomatoes, drained
• 1-1/4 cups low-sodium chicken broth
• 1 pound carrots, peeled and sliced into 1/2-inch coins
• 1 Cup sliced onions
• 1 tablespoon light-brown sugar
• 3 cups cooked white rice (optional)

Details

Servings 6
Preparation time 1mins
Cooking time 6mins

Preparation

Step 1

Combine flour and 1-1/2 teaspoons paprika in a large resealable bag. Add beef to bag in two batches; shake to coat with flour, then remove from bag.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook beef in batches, if necessary, for 5 minutes, turning occasionally, or until browned. Place beef in slow cooker.

3. Reduce heat to medium; add 1 teaspoon olive oil. Add onion and sprinkle with 1/4 teaspoon each paprika, salt, pepper and cinnamon. Cook 4 minutes. Stir in tomato paste; cook 2 minutes, stirring. Place in slow cooker.

4. Add tomatoes and broth to skillet; bring to a boil; pour into slow cooker. Cover; cook for 5 hours on HIGH or 7 hours on LOW. When there is 1-1/2 hours cook time remaining for both methods, add carrots
to slow cooker. Stir in remaining 1/4 teaspoon each paprika, salt, pepper and cinnamon, and the brown sugar just before serving. Serve over rice, if desired. Makes 6 servings.