The “stew” familiar to the Russian ear came to us from France (French ragoût; from fr. ragoûter – stimulate appetite), where this word is called dishes from small pieces, meat, poultry, fish and vegetables in a thick gravy. In Russia, the name stuck, but became more a name cooking method rather than the dish itself. Stew must be flavorful and the pieces of meat and vegetables must maintain their shape, without boiling into porridge. It does an excellent job with these tasks. slow cooker that simulates the languishing in the furnace and at the same time completely autonomous in its work, which means it will not have to worried that something will burn or digest while meat acquires juicy softness and aromas of herbs and vegetables are combined in общий букет. 
Time: 8 час. 40 min Difficulty: easy Servings: 8-10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. beef shoulder, cut into 4 cm slices
- 1 tsp sweet paprika, + additionally for decoration
- 1/3 Art. flour, + additionally for meat loafing
- 3 tbsp. l olive oil
- 450 gr small potatoes, cut in half
- 230 gr. champignons cut in half
- 3 medium carrots, cut into pieces of 2.5 cm
- 1 medium onion, finely chopped
- 2 tbsp. l tomato paste
- 1 tbsp. red wine
- 2 tbsp. lightly salted beef broth
- 3 sprigs of fresh thyme
- 1 tsp cumin seeds, not necessary
- 0.5 tbsp. chopped parsley leaves
- Sour cream for serving
Recipes with similar ingredients: beef, paprika, flour, potatoes, champignon mushrooms, carrots, onions, tomato paste, red wine, broth, thyme, caraway seeds, parsley, sour cream
Recipe preparation:
- Stir beef with paprika, 1.5 tsp. salt and 0.5 tsp pepper. Roll in flour, shake off excess. In a large pan with with a non-stick bottom over moderate heat, heat 2 tbsp. l olive oil. Fill beef and fry, without touching, about 3 min until a golden crust appears. Keep roasting turning the slices as needed for about 3 more minutes. until the meat becomes predominantly brown. Remove the pan with cookers and transfer the beef to a 5.5-liter bowl. slow cookers; add potatoes, mushrooms, carrots and onions and mix to combine.
- In a pan over medium heat, heat the remaining 1 tbsp. l olive oil. Add tomato paste and simmer while stirring. about 1 min to get a brick red hue. Add flour and wine and, stirring with a whisk, bring to a density (nothing scary if several lumps form). Add beef broth, thyme, caraway seeds (if used), 0.5 tsp. salt and a few pepper mill; stirring with a whisk, bring to low boil; continue to simmer, stirring with a whisk, about 4 min until the gravy becomes smooth and thick.
- Pour the gravy into the slow cooker, close the lid and cook on low for 8 hours. Meat and vegetables should be soft.
- Season with salt and pepper and stir in parsley. Serve the stew in deep cups with a solid portion of sour cream, sprinkled with paprika.
