- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 2 pounds beef for stew, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 cups beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
- 1 teaspoon paprika
- Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
- Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
- Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
- Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
- Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
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