Crockpot Beef Stew Recipe

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  2 lbs Potato, Red
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  1 Yellow Onion(110g)
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  3 Carrots(183g)
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  4 Celery(160g)
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  4 Garlic(12g)
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  1.5 lbs Beef Stew Meat
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  2 tbsp Flour, All-Purpose, White
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp Freshly cracked black pepper ($0.02)
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  2 tbsp Vegetable oil
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  2 cup Low Sodium Beef Broth
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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tbsp Soy Sauce, Low Sodium
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  1.5 tsp Brown sugar
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  1.5 tsp Rosemary, Fresh
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  1.5 tsp Thyme, Dried

Instructions

1. 1Dice the onion, red potatoes, carrots, and celery into bite-sized pieces. Mince the garlic. Set all vegetables aside.
2. 2Place the beef stew meat in a bowl and sprinkle the flour, salt, and pepper over top. Toss until evenly coated.
3. 3Heat a large skillet over medium-high heat for 1–2 minutes until very hot. Add the vegetable oil and swirl to coat. Working in batches if needed, add the beef and cook 4–5 minutes without stirring until deeply browned on the bottom. Stir and cook another 3–4 minutes until browned on all sides. Transfer the browned beef to a slow cooker.
4. 4Reduce heat to medium-low under the same skillet. Add the beef broth, Dijon mustard, Worcestershire sauce, soy sauce, brown sugar, fresh rosemary, and dried thyme. Stir and cook 2–3 minutes, scraping the bottom of the skillet with a wooden spoon until all browned bits dissolve.
5. 5Add the diced vegetables and minced garlic to the slow cooker with the beef. Pour the broth mixture over everything and stir well to combine. Cover and cook on low for 7–8 hours until the beef is fork-tender and the potatoes are completely soft.
6. 6Stir the stew well, allowing the potatoes to slightly break down and thicken the gravy. Taste and adjust salt and seasonings as needed.
7. 7Divide the stew evenly into 8 airtight containers while hot. Cool to room temperature, cover, and refrigerate up to 4 days or freeze up to 3 months.