Servings : 6 (1 Serving is measured with 2 Green Containers)
containers used: 1 red, 1 green, 1 yellow (for each potato)


  • 1 1/2 lbs Beef Stew Meat
  • Salt and Pepper
  • 1/4 Cup Flour
  • 1/2 lb Baby Carrots
  • 1 Medium Onion (chopped)
  • 2 lbs Red Potatoes (chopped into small cubes)
  • 1 Tbl Olive Oil
  • 4 Garlic Cloves (minced)
  • 2 Cups Beef Broth
  • 1 Tbl Dijon Mustard (NOT Honey Dijon, just the plain one 🙂 )
  • 1 Tbl Low Sodium Soy Sauce
  • 1 Tbl Worcestershire Sauce
  • 1 Tbl Honey
  • 1 tsp Dried Rosemary
  • 1/2 tsp Dried Thyme



1. Put the flour and a good amount of salt and pepper into the flour and mix together. Put the beef in a large bowl and sprinkle the seasoned flour on top and coat the meat. Set aside

2. Chop the onion. Wash the potatoes and chop into small cubes. Place carrots, chopped onion, cubed potatoes into the crockpot

3. In a large pan, heat the Olive Oil, add the minced garlic and and saute until almost brown and fragrant. Add the floured beef into the pan and brown the beef on all sides. Add the beef to the crockpot

4. In the same large pan, add the beef broth, mustard, low sodium soy sauce, worcestershire, honey, rosemary and thyme. Whisk together well over medium heat, and pour over the meat and vegetables once all ingredients are incorporated. Mix the meat, vegetables and sauce in the crockpot, put the lid on and cook on high for 4 hours, or low for 8 hours

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