Prep Time 20 minutes
Cook Time 4 hours
- 1 tablespoon olive oil
- 1 1/2 pounds stew meat, beef chuck or sirloin cut into large bite size pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 onion, chopped
- 4-6 garlic cloves, minced
- 1 tablespoon butter
- 1/2 cup all-purpose flour
- 4 cups low sodium beef broth
- 1 tablespoon low sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons beef bouillon
- 1 1/2 teaspoons sugar
- 1/2 tsp EACH dried parsley, paprika
- 1/4 tsp EACH dried oregano, dried thyme
While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add beef (work in 2 batches if needed) to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker and top with onions and garlic.
To the remaining juices left in the skillet, melt 1 tablespoon butter. Whisk in the flour until dissolved followed by all of the Gravy ingredients. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy. Add to slow cooker and stir to combine.
Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt in your mouth tender. Season with additional salt and pepper to taste. Serve with potatoes, pasta or rice.