This stew tastes like you slaved away in the kitchen for hours but really the crock pot does most of the work.
By Robin Runner
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
Scale
- 2–3 lbs of Angus beef stew pieces
- 1/3 cup all purpose flour
- 3 tablespoons of Maille dijon mustard
- 1 teaspoon 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
- 1.5 cups of beef stock or broth
- 1 cup 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
