Liz’s Kitchen: Easy Crockpot Beef Stew Recipe
I love winter because it means it's ok to eat heartily! I love stews, soups, and casseroles, and this recipe is perfect for a cold day! You can throw it all in the crockpot and let it go until it's time to cozy up with a bowl of this delicious stew. It's also Whole30 approved but does not lack ANY flavor! I changed up the original recipe I found from Momma Fit Lyndsay to make it a little more my own and to make it a little easier to shop for.
So get ready to fall in love with a meal that will fill you up but not weigh you down! With tender meat and tasty veggies, your family is going to LOVE this meal!
Easy Crockpot Beef Stew
- 2 lbs Beef Stew Meat
- 1 container Whole White Mushrooms, cleaned and sliced
- 8-10 oz Baby Carrots or 1-2 Large Carrots sliced
- 1/2 lb Mini Red Potatoes, halved
- 1-quart Mushroom Broth
- 1 14.5 oz can Diced Tomatoes
- 1 Medium Onion, sliced thicker
- 2 tbsp Garlic, minced
- 1 tbsp Dijon Mustard
- 1 tbsp Olive Oil
- 1 Bay Leaf
- Salt & Pepper to taste
Take your veggies and potatoes and slice them up. You can buy the pre-sliced mushrooms to save time, the same as buying the baby carrots. But, If you do buy the large carrots cut to your desired thickness (I like a thicker slice). Same with the onions, slice or even dice to your preferred size. Cut the potatoes in half as well keeping them all the same size.
Take the stew meat and pat try and salt and pepper. Give a quick sear to the meat to help keep it tender while it cooks in the crockpot.
Placed the seared meat in the crockpot and add the dijon mustard. Make sure the all the meat is coated with the mustard.
Add the veggies, potatoes, diced tomatoes and mix everything up. Add the mushroom broth and a little more salt and pepper to the mix. Add the bay leaf and set the crockpot on low for 6-8 hours or high for 4-6.
Dish up the stew and add salt and pepper to taste and ENJOY!