Ingredients
Method
Preparation
- Heat the olive oil in a skillet over medium-high heat. Once hot, add the beef stew meat, seasoning it with salt and pepper. Sear until browned on all sides, about 5-7 minutes.
- Transfer the browned beef to the slow cooker. Add the chopped onion, sliced carrots, diced potatoes, minced garlic, beef broth, and Dijon mustard.
- Give everything a good stir to combine the ingredients well. Taste and adjust salt and pepper as needed.
Cooking
- Close the lid of the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
- Roughly 30 minutes before serving, stir in the heavy cream, allowing it to heat through and combine into the stew.
Serving
- Once cooked, taste and adjust final seasonings if necessary. Serve hot and garnish with fresh herbs for an aromatic finish.
Notes
Leftovers can be refrigerated for up to 4 days or frozen for up to a month. For freezing, let the stew cool completely before transferring it to airtight containers.
