Slow-Cooker Catalan Beef Stew

Name: Slow-Cooker Catalan Beef Stew
Yield: Serves 6 to 8
Cuisine: Europe, Spanish & Portuguese
Ingredients: 4 pounds, boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 1 pound, cremini mushrooms, trimmed and quartered; 2 , onions, chopped fine; 1/3 cup, all-purpose flour; 1/4 cup, tomato paste; 3 , garlic cloves, minced; 1 teaspoon, smoked paprika; 3/4 teaspoon, ground cinnamon; 2 cups, beef broth; 1/2 cup, dry white wine; 2 , (14.5-ounce) cans diced tomatoes, drained; 1/4 cup, slivered almonds, toasted and chopped fine; 2 tablespoons, minced fresh parsley; 1 tablespoon, sherry vinegar

3 comments

Warm up with this stew with Spanish flare.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

Achieving big, bold flavor in beef stew usually requires browning the meat, a tedious task that is done in stages and takes time. We wanted to streamline the process while still getting the beefy flavor. To this end, we found that browning ...

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