Ingredients
Beef and Seasoning
- 2 – 2 ½ lbs beef stew meat (cut into 1 to 1 ½-inch cubes)
- 1 ½ tsp salt (divided)
- ¼ tsp black pepper
- ½ tsp paprika
- 2 Tbsp cooking oil
Vegetables and Aromatics
- 1 lb Yukon gold potatoes (halved or quartered)
- 1 yellow onion (diced)
- 3 carrots (sliced)
- 2 stalks celery (diced)
- 4 cloves garlic (chopped)
- 4 Tbsp unsalted butter (sliced)
- 2 bay leaves
Broth and Flavorings
- 4 cups beef broth
- 2 tsp Dijon mustard
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 Tbsp all-purpose flour
Instructions
- Prepare the beef: Cut the beef stew meat into 1 to 1 ½-inch cubes, trimming off any large pieces of fat to ensure lean, tender meat in the stew.
- Season the beef: In a small bowl, combine 1 teaspoon of salt with ¼ teaspoon black pepper. Season the beef cubes evenly on all sides with this mixture for balanced flavor.
- Sear the meat: Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides to develop a rich flavor and seal in juices. Once seared, transfer the beef to the crockpot.
- Add vegetables and aromatics: Place the halved or quartered Yukon gold potatoes, diced yellow onion, sliced carrots, diced celery, chopped garlic, sliced unsalted butter, and bay leaves into the crockpot on top of the beef.
- Prepare the cooking liquid: In a separate bowl, whisk together the 4 cups beef broth, 2 teaspoons Dijon mustard, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 2 tablespoons all-purpose flour, the remaining ½ teaspoon salt, and ½ teaspoon paprika until smooth.
- Combine and cook: Pour the broth mixture over the ingredients in the crockpot. Cover and cook on low heat for 7 to 8 hours or on high heat for 3½ to 4 hours, until the vegetables are tender and the potatoes are easily pierced with a fork.
Notes
- For thicker stew, you can increase the flour slightly or remove the lid during the last 30 minutes to reduce the liquid.
- Feel free to swap Yukon gold potatoes for red potatoes or russets for different textures.
- Adding fresh herbs like thyme or rosemary during cooking can enhance the flavor profile.
- Searing the meat first adds depth of flavor but can be skipped if short on time.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
