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!

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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
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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.

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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.

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Placed the seared meat in the crockpot and add the dijon mustard. Make sure the all the meat is coated with the mustard.

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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.

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Dish up the stew and add salt and pepper to taste and ENJOY!

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Check out a quick recipe video on my Instagram HERE.