What You’ll Need
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 tsp. sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tbsp. olive oil
1 pound small white potatoes, halved
1/2 pound cremini mushrooms, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tbsp. tomato paste
1 cup red wine
2 cups low-sodium beef broth
3 sprigs fresh thyme
1 tsp. caraway seeds, optional
1/2 cup loosely packed parsley leaves, chopped
Sour cream, for serving
1. Toss the beef with the paprika, salt and pepper. Coat in flour and shake off any excess.
2. Heat 2 tbsp. oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook until mostly browned, about 3 minutes more.
3. Remove from heat and transfer the beef to a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
4. Heat the remaining oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Whisk in the flour and wine until thick (it’s OK if there are some lumps). Add the beef broth, thyme, 1/2 tsp. 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.
5. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
6. Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.