Daddy's Beef Stew

Time :7 15

Yield :6 servings

Recipe Background

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!

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

In a 5-quart slow cooker, layer the potatoes, the carrots, the onions, and the celery.
In a large, shallow dish, add the flour.
Add the beef cubes to the flour and turn them to ensure they are evenly coated.
In a large skillet over medium-high heat, add the canola oil.
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.
Transfer the browned beef cubes to the slow cooker.
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.
Add the broth mixture to the slow cooker.
Cover the slow cooker and cook until the meat and the vegetables are tender, about 7-8 hours on low.
Serve garnished with the fresh thyme.