When there’s a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme beef stew with potatoes dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. Place flour in a large shallow dish. In a large skillet, brown meat in oil in batches.

In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving. It is perfectly safe to add raw beef to a slow cooker. However, if the beef is frozen, be sure to thaw it in the refrigerator overnight to ensure safe cooking temperatures. Do I have to brown beef before slow cooking? This delicious and satisfying beef stew recipe is flavored with tomatoes and red wine, along with beef broth and vegetables.

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Red wine and beef are a wonderful combination, and it’s not random this culinary combination has been around for centuries.

For keto and low-carb diets, skip the potatoes and flour. Make it gluten free by skipping the flour for thickening the sauce, and also check the label of your beef stock, as most have wheat-based ingredients. In a large bowl, mix the beef with the flour, salt, and pepper. In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.