-Red Potatoes -Yellow Onion -Carrots -Celery -Garlic -Beef Stew Meat -All-Purpose Flour -Salt -Pepper
-Cooking Oil -Beef Broth -Dijon Mustard -Worcestershire Sauce -Soy Sauce -Brown Sugar -Dried Rosemary -Dried Thyme
Prepare the vegetables for the stew first. You’ll need to dice red potatoes and yellow onion, slice celery and carrots, and mince garlic.
Place all of your chopped vegetables in a 4 or 5 quart slow cooker.
Place stew meat (beef chuck) in a bowl. Sprinkle all-purpose flour, salt, and pepper over the meat. Toss the beef until it’s evenly coated in flour, salt, and pepper.
Heat a large skillet over medium-high. When it’s very hot, add cooking oil and swirl to coat the surface of the skillet. Add the stew meat and let it cook until browned on the bottom, then stir and allow it to brown on the second side again. Do not stir often, or the beef will not have a chance to brown. Transfer the beef to the slow cooker.
Reduce the heat under the skillet to medium-low and add beef broth, Dijon mustard, Worcestershire sauce, soy sauce, brown sugar, dried rosemary, and thyme. Heat and stir the ingredients until all of the browned bits are dissolved off the bottom of the skillet.
Pour the broth over the ingredients in the slow cooker. It’s okay if the broth does not fully cover the ingredients in the slow cooker at this point.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
After four hours on high (or eight hours on low) the stew should look a little like this. The meat and vegetables should both be tender. Give the stew a good stir and the potatoes will break down a bit and thicken the gravy into a nice rich consistency.