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Just how Dad makes it. There's just something about Daddy's Beef Stew that tantalizes the taste buds and enchants the senses. The ultra-tender beef chunks in a rich and succulent seasoned beef broth, with those fluffy potatoes? How can anyone turn that down? We certainly can't, especially on a cold winter night! Daddy's Beef Stew just makes us happy, and it will do the same for you!
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Ingredients
- 1 1/2 pounds potatoes, peeled and cubed
- 6 medium carrots, cut into 1-inch pieces
- 1 medium onion, coarsely chopped
- 3 ribs celery, coarsely chopped
- 3 tablespoons all-purpose flour
- 1 (1 1/2-pound) beef chuck roast, cut into 1-inch cubes
- 3 tablespoons canola oil
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can beef broth
- 1 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon browning sauce, optional
- fresh thyme, optional, to taste, for garnish
Directions
Step 1 -In a 5-quart slow cooker, layer the potatoes, the carrots, the onions, and the celery.
Step 2 -In a large, shallow dish, add the flour.
Step 3 -Add the beef cubes to the flour and turn them to ensure they are evenly coated.
Step 4 -In a large skillet over medium-high heat, add the canola oil.
Step 5 -In batches, add the beef cubes to the hot oil and cook, while turning them occasionally, until seared on all sides, about 2-3 minutes per side.
Step 6 -Transfer the browned beef cubes to the slow cooker.
Step 7 -In a large bowl, add the tomatoes and their juices, the broth, the mustard, the salt, the black pepper, the dried thyme, and the browning sauce and stir to combine.
Step 8 -Add the broth mixture to the slow cooker.
Step 9 -Cover the slow cooker and cook until the meat and the vegetables are tender, about 7-8 hours on low.
Step 10 -Serve garnished with the fresh thyme.
