Slow Cooker Beef Stew

Ingredients

• 2 pounds beef chuck cut into 1 1/2-inch pieces
• 1 teaspoon caraway seeds 
• 3 medium carrots cut into 1-inch chunks
• 0.5 pound cremini mushrooms halved
• 0.3 cup flour all-purpose plus more for coating
• 3 sprigs thyme leaves fresh
• 10 servings kosher salt and pepper black freshly ground
• 2 cups beef broth low-sodium
• 3 tablespoons olive oil 
• 1 medium onion chopped
• 0.5 cup parsley leaves loosely packed chopped
• 1 cup red wine 
• 10 servings cup heavy whipping cream sour for serving
• 1 teaspoon paprika sweet plus more for garnish
• 2 tablespoons tomato paste 
• 1 pound potatoes white halved

Equipment

• bowl
• frying pan
• whisk
• slow cooker

Directions

1. Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat.
3. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more.
4. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
5. Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
6. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute.
7. Add the flour and wine and whisk until thick (it's OK if there are some lumps).
8. Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
9. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
10. Season with salt and pepper and stir in the parsley.
11. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.