Crock Pot Dijon Angus Beef Stew.

I realize today is Worldwide Vegetarian Day – and being a vegetarian, I was quite happy to embrace the day with my family (who pledged to not eat meat for the day).  It’s a bit humorous that I’m posting a beef recipe on this day but this was the post I had scheduled.  I’m consummately a day late and a dollar short!

I’ve been enjoying dijon mustard lately.  My friends over at Maille (the best mustard on the planet in my humble opinion) sent me a care package and I’ve been creating some delicious recipes with their mustards.  This recipe I whipped up for my family before my husband and I headed out to NYC this weekend.  My daughter claimed it’s the best thing she’s ever eaten {insert chuckle as she says this a lot}.  I did use a very nice cut of Angus beef that was very lean with most of the fat trimmed at my local butcher.  This made quite a bit of stew, perfect for game day or a party or weeknight dinner with leftovers.  It is a total fix it and go recipe without a lot of effort.  Love that!
Ingredients:

2-3 lbs of Angus beef stew pieces
1/3 cup all purpose flour
3 tablespoons of Maille dijon mustard
1 teaspoon of smoked paprika
Salt and Pepper
3 medium sweet potatoes, washed with skin remaining cut into bite sized pieces
1 large bell pepper, chopped
1 large yellow onion, cut into large pieces
1.5 cups of beef stock or broth
1 cup of red wine (or use additional broth/stock)

Directions:

Turn your crock pot to the low setting for at least 6-8 hours, if you have less time set it to high and cook for 4-6 hours.  Wash the Angus tips well and pat dry with a paper towel.  Set that aside.  In a large gallon ziploc baggie, add about 1/3 cup of all purpose flour, smoked paprika, salt and pepper.  Close the bag and give it a good shake.  Add your beef to a medium sized bowl and add the dijon mustard.  Toss to coat.  Then add the beef to the ziploc baggie and give it a good toss.  Then pour the bag contents, including the excess flour (which will make gravy) into your crock.  Then add the sweet potato, pepper, onion, stock and wine.  Give it a good toss and cover.  Within the next few hours, give it another toss or two.  Cover and let it work its magic.  Serve straight up or over rice/quinoa or egg noodles.  Season to taste.  Garnish with fresh parsley.  Serve with crusty bread.

— Knead to Cook