Slow Cooker Beef Stew

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  3 lbs Beef Chuck Roast
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  4 tbsp Vegetable oil
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  1 Yellow Onion(110g)
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  6 Garlic(18g)
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  0.3 cup Flour, All-Purpose, White
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  1 Sweet Potato, Baked, Flesh Only(114g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  10 oz Potato, Baby
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  2 Carrots(122g)
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  1 Bell Pepper(119g)
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  1 cup Low Sodium Beef Broth
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  1 cup Wine, White, Dry
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  14 oz Canned Diced Tomatoes
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  0.3 cup Tomato Paste
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  2 Beef bouillon cube(8g)
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  1 tsp 1 teaspoon salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  1 tsp Paprika, Ground
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  2 2 bay leaves
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  4 tbsp Parsley, Fresh

Instructions

1. 1Cut the beef chuck roast into 1½–2 inch chunks and season generously with salt and pepper.
2. 2Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the beef until deeply browned on all sides (2–3 minutes per side), adding more oil as needed. Transfer browned beef to a clean bowl.
3. 3In the same pot, sauté the diced onion over medium heat until softened and translucent (4–5 minutes). Add the minced garlic and sauté until fragrant (30 seconds). Sprinkle the flour over the onion and garlic, stirring constantly to coat (1–2 minutes).
4. 4Return the browned beef to the pot along with any accumulated juices. Add the beef broth, white wine, diced tomatoes, tomato paste, beef bouillon cube, paprika, baby potatoes, carrots, bell pepper, and sweet potato. Stir well to combine and bring to a simmer over medium-high heat (3–5 minutes).
5. 5Transfer the mixture to a slow cooker, add the bay leaves, reduce to low heat, cover, and cook for 6–8 hours until the beef is fork-tender and the potatoes and carrots are completely soft.
6. 6Remove the bay leaves and stir in the fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide the stew evenly into 8 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate for up to 4 days or freeze for up to 3 months.