Beef Stew with Potatoes in the Crock-Pot

Name: Beef Stew with Potatoes in the Crock-Pot
Total time: 1200 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1.1 lbs beef (about 500 grams); 5 medium potatoes; 1 scallion; 1/2 bell pepper; 1 tomato; Herbes de Provence, to taste; Salt, to taste; Hot paprika, to taste; 1 cup hot water (about 240 ml); Olive oil

Rosalia @rosia

This is a hearty and very easy stew to make, perfect for days when you don't feel like cooking much but still want something delicious.

Rosalia @rosia

This is a hearty and very easy stew to make, perfect for days when you don't feel like cooking much but still want something delicious.

Saved

Ingredients

20 min prep + 4 h cook

Serves 2 servings

1.1 lbsbeef (about 500 grams)
5medium potatoes
1scallion
1/2bell pepper
1tomato
Herbes de Provence, to taste
Salt, to taste
Hot paprika, to taste
1 cuphot water (about 240 ml)
Olive oil

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Steps

20 min prep + 4 h cook

1

Cut the beef into pieces. I used a piece of loin leftover from New Year's Eve dinner, but you can use brisket, shank, beef or pork ribs—whatever you have. Sear the meat over high heat in a skillet, then transfer it to the Crock-Pot, which should already be preheated.
2

Sauté the vegetables over high heat with a little salt and olive oil, then add them to the meat. Add the herbs, paprika, and salt. Cook for 1 1/2 hours on high in the slow cooker.
3

Cut the potatoes into pieces and add them when the meat is almost done, after 1 1/2 hours. Add a little more salt and the cup of hot water to keep the cooking going, then cook for another 2 1/2 hours on high.
4

When it's done, mash a few potatoes to thicken the stew a bit.
5

Serve.