Rosemary Beef Stew

Rosemary Beef Stew

I looked outside and the weather screamed chili.... or stew. I am really glad I made this decision because while I was sitting at home pretending to work, this made my house smell amazing and tasted just as good. This could benefit with some heat, I used a little too much Ass Blood ( for my final few bites... :)



  1. 4 Carrots (1/2 lb)
  2. 5 Celery Stalks (1/2 a sleeve)
  3. 1 Yellow Onion
  4. 2 lb Potatoes Red
  5. 1 1/2 - 2 lb Beef Stew
  6. to taste Salt
  7. to taste Pepper
  8. 1/4 Cup Flour
  9. 2 Tablespoons Olive Oil
  10. 6 Cloves Garlic
  11. 2 Cups Beef Broth
  12. 2 Tablespoons Garlic Dijon Mustard
  13. 1 Tablespoon Worcestershire Sauce
  14. 1 Tablespoon Soy Sauce
  15. 1/2 Tablespoon Brown Sugar
  16. 1/2 Tablespoon Rosemary
  17. 1/2 teaspoon Thyme


255 mins
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    Dice onion, slice carrots and celery, wash and cut potatoes into small (1 inch) cubes, and place in a slow cooker.

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    Place beef in a large bowl and season liberally with salt and pepper.

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    Add flour to the meat and toss to coat.

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    Heat olive oil in a cast iron skillet over medium heat. Mince the garlic while the oil is heating up.

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    Saute the garlic until soft and fragrant (about 1 minute).

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    Add the floured beef to the garlic and let cook to brown on one side (3 mins).

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    Stir the beef and brown on the other side (2 mins).

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    Add the beef, garlic mixture to the slow cooker and stir to combine.

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    Return the skillet to the burner and turn the heat to low.

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    Add the broth, mustard, worcestershire, soy sauce, brown sugar, rosemary, and thyme.

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    Stir to combine and dissolve the browned bits on bottom of the skillet.

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    Add broth mixture to slow cooker.

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    Stir and cook on high for 4 hours or low for 8 hours.

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    Remove lid and sir, adding salt if needed.

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