Beef Stew with Paprika

2 fat stewing beef, excess weight trimmed and lower into 2-inch cubes
All-rationale flour for dredging
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 tablespoons lovable paprika
2 teaspoons ground cumin
1 cup dry crimson wine
1 cup Beef Stock or store-bought stock
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh new rosemary or 2 teaspoons dried
1 bay leaf
Salt and freshly ground black pepper to taste

1. Coat beef with flour, shaking off any extra. Warm oil in a hefty skillet over
Medium-high heat. add beef cubes, and brown on all facets. Remove beef in opposition to the pan
With a slotted spoon, and move it to the slow cooker. add onion and garlic to the
Skillet. Cook, stirring regularly, for 3 minutes, or till onion is translucent. add
Paprika and cumin, and cook for 1 second, stirring persistently. Scrape mixture into the
Slow cooker.
2. Add wine to the skillet, and carry to a boil, stirring to dislodge the brown bits in the
Skillet. Pour mix into the slow cooker.
3. Add stock, tomatoes, parsley, rosemary, and bay leaf to the slow cooker, and stirwell. Cook on small for 8 to 10 hrs or on Superior for 4 to 5 several hours, or until beef is
Smooth. Remove and discard bay leaf, year to taste with salt and pepper, and serve
Incredibly hot.