1 1/2 pounds stew meat, beef chuck or sirloin cut into large bite size pieces
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
4-6 garlic cloves, minced
Gravy:
1-4 tablespoons butter (in directions)
1/2 cup all-purpose flour
4 cups low sodium beef broth
1 tablespoon low sodium soy sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons beef bouillon
1 1/2 teaspoons sugar
1/2 tsp EACH dried parsley, paprika
1/4 tsp EACH dried oregano, dried thyme
While meat is still on the cutting board, toss it with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add beef (work in 2 batches if needed) to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker and top with onions and garlic. To the remaining juices left in the skillet, melt 1-4 tablespoons butter. The amount of butter will depend on how much juices/fat are left from searing your meat. You want approximately 1/2 cup between the juices and the butter. Whisk the flour into the butter until dissolved followed by all of the Gravy ingredients. Bring to a boil then reduce to a simmer until thickened to the consistency of thick gravy. Add to slow cooker and stir to combine. Cook on HIGH for 3-4 hours or on LOW for 5-7 hours. Beef is ready when it is melt in your mouth tender. Season with additional salt and pepper to taste. Serve with potatoes, pasta or rice.