A hearty, smoky slow-cooked stew with tender beef, golden potatoes, and a velvety cream finish — pure cowboy comfort in a bowl
Ingredients
1.5 pounds beef chuck, cubed
4 medium potatoes, diced
1 large onion, chopped
3 garlic cloves, minced
2 cups beef broth
1 cup heavy cream
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper
Method
Place beef, potatoes, onion, and garlic in the crockpot. Add beef broth, tomato paste, smoked paprika, salt, and black pepper, then stir to combine. Cover and cook on low for 7–8 hours until the beef is tender and the potatoes are soft. In the last 20 minutes, stir in the heavy cream and cook until the stew thickens. Serve hot.