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Cozy Slow Cooker Creamy Dijon Beef Stew

A comforting slow cooker stew featuring tender beef, creamy Dijon sauce, and fresh vegetables that brings warmth to chilly evenings.
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450

Ingredients
  

Main Ingredients
  • 2 lbs beef stew meat, cut into 1-inch cubes Ideal for a hearty stew.
  • 1 large onion, chopped Adds flavor base.
  • 3 medium carrots, sliced into rounds Sweetness balances the savory flavors.
  • 3 medium potatoes, diced Provides heartiness to the stew.
  • 4 cups beef broth For the stew base.
  • 1 cup heavy cream Adds creaminess.
  • 3 tablespoons Dijon mustard Gives a tangy twist.
  • 2 cloves garlic, minced Enhances the flavor.
  • to taste Salt and pepper Season as desired.
  • 2 tablespoons olive oil For browning the meat.
  • for garnish Fresh herbs (like thyme or parsley) Optional but recommended.

Method
 

Preparation
  1. 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.
  2. Transfer the browned beef to the slow cooker. Add the chopped onion, sliced carrots, diced potatoes, minced garlic, beef broth, and Dijon mustard.
  3. Give everything a good stir to combine the ingredients well. Taste and adjust salt and pepper as needed.
Cooking
  1. 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.
  2. Roughly 30 minutes before serving, stir in the heavy cream, allowing it to heat through and combine into the stew.
Serving
  1. 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.