Slow-cooked Beef Stew

The no-nonsense stew, hearty and wholesome with no canned ingredients. Best if cooked at night, stays on 'warm' during the day and eaten in the evening.

Serves: 4
Makes in: 10 hours+

• 2 lb beef
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worcestershire sauce
• 2 minced garlic
• 1 bay leaves
• 1 tsp paprika
• 3 potato, diced
• 1 white onion, diced
• 4  carrot, sliced
• 1 celery stalk, chopped
• 1/2 cup red or white wine 

1. Dredge meat in flour, brown in a hot skillet till brown, 8-10minutes. Add wine, salt, pepper. Let the wine evaporate, 3 minutes. Transfer to slow cooker.
2. Add vegetables, spices. Cook on low for 10-12 hours.