Description

You'll have difficulty waiting for this wonderful stew to finish cooking. It takes a little more effort to brown the meat first, but that's what gives the stew the depth of flavor that you won't get just in the slow cooker. You'll wind up with tender meat

Ingredients

• 4 medium carrots
• ½ package/bag celery
• 1 medium onion
• 2 lb. red potatoes
• 1½ lb. beef stew meat
• salt and pepper, to taste
• ¼ c. all-purpose flour
• 2 T. olive oil
• 4-5 cloves garlic, minced
• 2 c. beef stock/broth
• 2 T. Dijon mustard
• 1 T. Worcestershire sauce
• 1 T. soy sauce
• ½ T. brown sugar
• ½ T. dried rosemary
• ½ t. thyme

Steps

1. Wash carrots, celery and potatoes; peel onion and dice; slice the carrots and celery; cut potatoes into one inch cubes.
2. Place a slow cooker liner in the base of a large slow cooker for easy clean up. Place the onion, carrots, celery, and potatoes into the slow cooker.
3. Place stew meat in a large bowl; season liberally with salt and pepper; add flour; toss meat until it is well coated; set meat aside.