Flavorful Beef Stew

I recently started getting the Cooking Light Magazine - it's actually the first copy that came to my house and so far I love it.  One of the first recipes I pulled from it is the "Beef Marsala Stew" in the slow cooker.  Here are my modifications.  Serve over fluffy mashed potatoes - hint, warm up the milk and use a whisk while the butter is melting in your potatoes..mmm

olive oil
2 lbs beef chuck
salt

1 1/2 medium white onions
3 garlic cloves
2 tbsp tomato paste
1/2 cup water
1 1/2 cup beef broth
black pepper
fresh thyme
8 oz baby bella mushrooms
4 large carrots
1/2 tsp paprika
2 bay leaves
2 tbsp flour

Saute the beef with olive oil, salt, and pepper (about 1 tsp salt) until browned but not cooked all the way through.  Place into crockpot.  In the empty skillet, quickly saute roughly chopped onions.  Add to crockpot.  Add tomato paste and 1/2 cup water.  Whisk until incorporated; add in broth and bring to simmer.  Carefully pour over beef/onions in pot.  Chop carrots into 1 inch pieces, add to pot.  Put whole small mushrooms or sliced in half large ones on top.  Sprinkle in a little more salt and pepper and add in paprika and bay leaves.  Nestle fresh thyme (3-4 small springs) into the liquid.

Cook on Low for about 7 hours, stirring once in a while.

Once cooked, take most of the liquid from the pot and pour into a skillet.  Add in 2 tbsp flour and whisk into the liquid.  Bring to simmer and return to the pot.  Keep on low until the liquid is simmering once again.

Serve with fresh bread, mashed potatoes, and a veggie.  Enjoy!

Adapted from Cooking Light Beef Marsala Stew.