Slow Cooker Beef Stew

Ingredients

• ~3 lb beef chuck roast cut

• Kosher salt and freshly ground black pepper, to cover steak

• 2-3 tbsp olive oil

• 1 large onion

• 1 tsp caraway seeds

• 4 carrots, cut diagonally into 1/2-inch-thick slices

• 2 large sweet potatoes or about 1 lb of small ones (can omit and use

  two frozen blocks of spinach instead for lower carb)

• 3 cloves garlic, minced

• 4 cups chicken bone broth

• 5 tsp Knorr beef bouillon powder (or beef broth and don't add the

  chicken broth)

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp smoked paprika

• 3 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 3 tbsp salted butter

• 1/4 c heavy cream

• 1/3 c grated Parmesan cheese

• 3 bay leaves

• 3 tablespoons parsley leaves (preferably fresh)

Instructions

1. Cube beef into bowl

2. Season beef with salt and pepper covering it

3. Heat olive oil in a large skillet over medium-high heat

4. Add beef to the skillet and cook until evenly browned in batches,

   about 2 minutes per batch (don't crowd pan)

5. Mix beef bouillon powder with chicken stock

6. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow

   cooker

7. Stir in beef broth mixture, tomato paste, Worcestershire, thyme,

   rosemary, paprika, caraway seeds, parsley (set aside 1 tbsp for

   garnish) and bay leaves until well combined

8. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours

   (you can also do high for 3 hours and then low for another 2 if

   needed)

9. Add heavy cream, butter, and Parmesan cheese (might need more to get

   it a bit thicker)

10. Garnish with parsley