CROCKPOT BEEF STEW

CROCKPOT BEEF STEW

Servings : 6 (1 Serving is measured with 2 Green Containers)

1 1/2 lbs Beef Stew Meat
Salt and Pepper
1/4 Cup Flour
1/2 lb Baby Carrots
1 Medium Onion (chopped)
2 lbs Red Potatoes (chopped into small cubes)
1 Tbl Olive Oil
4 Garlic Cloves (minced)
2 Cups Beef Broth
1 Tbl Dijon Mustard (NOT Honey Dijon, just the plain one )
1 Tbl Low Sodium Soy Sauce
1 Tbl Worcestershire Sauce
1 Tbl Honey
1 tsp Dried Rosemary
1/2 tsp Dried Thyme

DIRECTIONS :

1. Put the flour and a good amount of salt and pepper into the flour and mix together. Put
the beef in a large bowl and sprinkle the seasoned flour on top and coat the meat. Set
aside
2. Chop the onion. Wash the potatoes and chop into small cubes. Place carrots, chopped
onion, cubed potatoes into the crockpot
3. In a large pan, heat the Olive Oil, add the minced garlic and and saute until almost brown
and fragrant. Add the floured beef into the pan and brown the beef on all sides. Add the
beef to the crockpot
4. In the same large pan, add the beef broth, mustard, low sodium soy sauce,
worcestershire, honey, rosemary and thyme. Whisk together well over medium heat, and
pour over the meat and vegetables once all ingredients are incorporated. Mix the meat,
vegetables and sauce in the crockpot, put the lid on and cook on high for 4 hours, or low
for 8 hours
5. Taste test the flavour and add salt if needed – not very much though, remember you are
on the 21 day fix 🙂