Crockpot Beef Stew
by Tavolino
A hearty, slow-cooked beef stew featuring tender chunks of beef and root vegetables simmered in a rich, savory gravy infused with herbs and umami-rich seasonings.
Ingredients
- Red potatoes 900 g
- Yellow onion 1
- Carrots 3
- Celery 4 stalks
- Garlic 4 cloves
- Beef stew meat 700 g
- All-purpose flour 2 Tbsp
- Salt 1/4 tsp
- Black pepper 1/4 tsp
- Cooking oil 2 Tbsp
- Beef broth 500 ml
- Dijon mustard 2 Tbsp
- Worcestershire sauce 1 Tbsp
- Soy sauce 1 Tbsp
- Brown sugar 1.5 tsp
- Dried rosemary 1.5 tsp
- Dried thyme 1.5 tsp
Preparation
- 1
Dice 900 g red potatoes and 1 yellow onion. Slice 3 carrots and 4 stalks celery. Mince 4 cloves garlic.
- 2
Place the prepared vegetables into a 4-5 quart slow cooker.
- 3
In a bowl, toss 700 g beef stew meat with 2 Tbsp all-purpose flour, 1/4 tsp salt, and 1/4 tsp black pepper until coated.
- 4
Heat 2 Tbsp cooking oil in a skillet over medium-high heat.
- 5
Sear the coated beef in the hot skillet until browned on all sides.
- 6
Transfer the browned beef into the slow cooker on top of the vegetables.
- 7
In a separate bowl, whisk together 500 ml beef broth, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1.5 tsp brown sugar, 1.5 tsp dried rosemary, and 1.5 tsp dried thyme.
- 8
Pour the broth mixture over the beef and vegetables in the slow cooker.
- 9
Cover and cook on low for 4 hours until the beef is tender.