Dijion Mustard Angus Beef Stew
- Total Time: 6 hours 20 mins
- Yield: 4-6 1x
Description
This stew tastes like you slaved away in the kitchen for hours but really the crock pot does most of the work.
Ingredients
- 2-3 lbs (900 g-1.35 kg) of Angus beef stew pieces
- 1/3 cup (80 ml) all purpose flour
- 3 tbsp of Maille dijon mustard
- 1 tsp of smoked paprika
- Salt and Pepper
- 3 medium sweet potatoes, washed with skin remaining cut into bite sized pieces
- 1 large bell pepper, chopped
- 1 large yellow onion, cut into large pieces
- 1 1/2 cups (360 ml) of beef stock or broth
- 1 cup (240 ml) of red wine (or use additional broth/stock)
Instructions
- Turn your crock pot to the low setting for at least 6-8 hours, if you have less time set it to high and cook for 4-6 hours.
- Wash the Angus tips well and pat dry with a paper towel. Set that aside.
- In a large gallon ziploc baggie, add about 1/3 cup of all purpose flour, smoked paprika, salt and pepper.
- Close the bag and give it a good shake. Add your beef to a medium sized bowl and add the dijon mustard. Toss to coat.
- Then add the beef to the ziploc baggie and give it a good toss. Then pour the bag contents, including the excess flour (which will make gravy) into your crock.
- Then add the sweet potato, pepper, onion, stock and wine. Give it a good toss and cover.
- Within the next few hours, give it another toss or two. Cover and let it work its magic.
- Serve straight up or over rice/quinoa or egg noodles. Season to taste. Garnish with fresh parsley. Serve with crusty bread.
- Prep Time: 20 mins
- Cook Time: 6 hours
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
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Frequently Asked Questions
Why does the recipe coat the beef in Dijon mustard before dredging it in flour?
Tossing the Angus beef tips in 3 tbsp of Dijon mustard before the flour dredge serves two purposes: the mustard adds a tangy, savory depth to the finished stew, and it acts as a binder that helps the 1/3 cup of flour coating adhere evenly to the meat.
What does the excess flour do during cooking?
The instructions specifically say to pour the entire contents of the zip-lock bag into the crock, including the excess flour — that residual flour absorbs the beef stock and red wine over 6–8 hours and thickens everything into a natural gravy without any separate thickening step.
Should I use the low or high crock pot setting?
The recipe recommends low for 6–8 hours as the first choice. If time is short, high for 4–6 hours works too. Low and slow gives the 2–3 lbs of beef stew pieces more time to break down and become tender. 
