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Instructions

1. 1

   Prepare the vegetables: dice the potatoes and onion, slice the carrots and celery, and mince the garlic. Place all vegetables into a 4- or 5-quart slow cooker.

2. 2

   In a bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.

3. 3

   Heat a large skillet over medium-high heat. Add the cooking oil and swirl to coat the pan. Add the beef in a single layer and sear without stirring until browned on one side. Turn and brown the other sides. Transfer the browned beef to the slow cooker.

4. 4

   Reduce the skillet heat to medium-low. Add beef broth, Dijon mustard, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme. Stir and cook gently, scraping the browned bits from the pan to incorporate their flavor into the sauce.

5. 5

   Pour the broth mixture over the ingredients in the slow cooker and stir to combine.

6. 6

   Cover and cook on high for 4 hours or low for 8 hours, until the beef and vegetables are tender.

   4 hr

7. 7

   Stir the stew well to allow the potatoes to break down slightly, thickening the gravy naturally. Taste and adjust seasoning with salt or pepper as needed. Serve hot.