Crockpot Beef Stew Recipe

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  Potato, Red(907g)
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  Yellow Onion
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  Carrots
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  Celery(1600g)
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  Garlic(240g)
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  Beef Stew Meat(680g)
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  Flour, All-Purpose, White(30g)
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  1/4 tsp salt ($0.02)
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  1/4 tsp Freshly cracked black pepper ($0.02)
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  Vegetable oil(30g)
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  Low Sodium Beef Broth(480g)
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  Mustard, Dijon(30g)

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

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  Worcestershire Sauce(15g)

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

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  Soy Sauce, Low Sodium(15g)
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  Brown sugar(8g)
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  Rosemary, Fresh(8g)
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  Thyme, Dried(8g)

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 the second side. Transfer the browned beef to a large pot or Dutch oven.
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 to the pot with the beef. Pour the broth mixture over everything and stir well to combine.
6. 6Cover the pot and bring to a simmer over medium-low heat. Reduce heat to low and simmer 2–2.5 hours, stirring occasionally, until the beef is fork-tender and the potatoes are completely soft.
7. 7Stir the stew well, allowing the potatoes to slightly break down and thicken the gravy. Taste and adjust salt and seasonings as needed.
8. 8Divide 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.