Slow Cooker Beef Shank Stew
3-4 lbs. Beef shank portions (2-3 beef shanks)
½ cup flour
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. paprika (smoked, optional)
Salt & pepper, to taste
2 lbs. yellow potatoes, or small baby red potates, halved
2-3 ribs celery, diced
4 carrots, chopped
1 large onion, chopped
2 (14.5 oz.) cans fire roasted diced tomatoes, undrained
1 tbsp. Worcestershire sauce
1 tbsp. tomato paste
3 cups beef stock
2 bay leaves
Oil for frying
Add flour to a large plate or pie dish and add in the spices. Mix well. Dredge shanks on all sides in flour. Set aside. Reserve remaining flour.
In a large skillet, over medium heat, add oil and heat. Add beef shank portions, and sear on all sides, about 2-3 minutes, then add to a large slow cooker. Add 1 cup beef stock to the skillet and scrap up the browned bits on the bottom of skillet. Add mixture to slow cooker. Add the remaining flour seasoning mix you dredged the beef shanks in to the slow cooker. Add the potatoes, celery, carrots, onion, tomatoes, beef stock, Worcestershire sauce, tomato paste and bay leaves. Cover and cook over low heat 6-8 hours. Remove beef shanks and allow to cool slightly, then remove meat from bone and return it to the slow cooker. Stir and cover. When the potatoes are tender, the stew is ready. Remove bay leaves and serve.
