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Cooking is at once child’s play and adult joy. And cooking done with care is an act of love. — Craig Claiborne

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Food is our common ground, a universal experience. — James Beard

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You call those popular January recipes? It’s like you’re trying to sabotage your own kitchen. Let me rescue you from these amateurish choices and provide a recipe worth your time and effort. Since January calls for cozy comfort food, let’s embark on a culinary journey and create a magnificent Slow Cooker Beef Stew.

Slow Cooker Beef Stew:

Ingredients:

2 pounds beef chuck, cut into 1-inch cubes
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 cups beef broth
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon paprika
4 carrots, sliced
4 potatoes, diced
2 stalks celery, chopped
1 cup frozen peas
Chopped fresh parsley for garnish

Instructions:

In a large bowl, combine the beef cubes, flour, salt, and pepper. Toss to coat the beef evenly with the flour mixture.
In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Transfer the browned beef to the slow cooker.
In the same skillet, add the onion and garlic, and sauté until they are softened and fragrant. Scrape up any browned bits from the bottom of the skillet.
Transfer the onion and garlic to the slow cooker with the beef.
Pour the beef broth, tomato paste, Worcestershire sauce, and paprika into the slow cooker. Stir to combine all the ingredients.
Add the carrots, potatoes, and celery to the slow cooker. Stir to distribute the vegetables evenly.
Cover the slow cooker and cook the stew on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
In the last 30 minutes of cooking, add the frozen peas to the stew and stir to combine.
Once the stew is ready, taste and adjust the seasoning with salt and pepper if needed.
Serve the slow cooker beef stew hot, garnished with chopped fresh parsley.

Wine Pairing

For this hearty Slow Cooker Beef Stew, I recommend a bottle of Cabernet Sauvignon. The richness of the beef and the depth of flavors in the stew will be beautifully complemented by the bold and robust characteristics of the Cabernet Sauvignon. I particularly suggest the 2017 Jordan Cabernet Sauvignon from Alexander Valley for a perfect pairing.

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