I made this recipe a few weeks ago and it was a huge hit.
As in, both kids and the hubby demanded more before bed kind of hit. I think this recipe would normally feed six but in this instance, it fed three people twice.
I only had the taste test samples.
This time I am making it while home alone. mwaaaaahahahahaha (my attempt at Doctor Evil’s laugh from Austin Powers)
2 Tablespoons olive or grapeseed oil
3 tablespoons flour (whatever type you have will work)
All purpose seasoning
A few pinches fine sea salt (omit if seasoning has salt)
A few pinches ground black pepper
3-4 lbs of beef chuck shoulder roast
1/2 cup chopped of sliced sweet onion
2-3 garlic cloves, chopped
3 celery stalks, chopped
1 sweet potato, peeled and chopped into ~1 inch pieces
2 russet or white potatoes, peeled and chopped into ~1 inch pieces
1/2-1 parsnip or turnip, peeled and chopped into ~1 inch pieces
2 carrots, peeled and chopped into ‘coins’
6 oz sliced mushrooms
2 tablespoons dijon mustard
1 cup beef broth or tomato sauce
1 bottle of beer
handful of chopped parsley, chopped
1 bay leaf
1. In a skillet, heat the oil over medium high heat. Place the flour on a plate and then generously coat each side of the beef with all purpose seasoning (salt and pepper as well if none in the seasoning) then place the beef in the flour and turn until all sides are coated. Shake off excess flour.
2. Brown the beef on all sides. Meanwhile, place all remaining ingredients in a 5-6 quart slow cooker. Place the beef , slightly nestled into the slow cooker, and set it to low for 8 hours., slightly nestled into the slow cooker and set it to low for 8 hours. Remove bay leaf and serve the stew.