Sear ~1.5 lbs. of beef stew meat for 6-8 min. on medium-high in a skillet with grapeseed oil and transfer meat onto a plate when done. Add one baker sized potato, cubed, two sliced carrots, two sliced celery stalks with leaves, half a med. sized chopped white onion, a large pinch of dried basil, two tbsps. Worcestershire sauce, one tsp. caraway seeds and two tbsps. of stone ground mustard.
Combine ingredients and add two cups of water, using about half of one cup in the skillet to mix with the juice that came from the searing.
Cook in crockpot on low for eight hours, stirring once, around the six hour mark. Then remove pot from cooker and set on stove top and remove lid for 10 minutes to let some moisture steam off and then serve.
I season mine with fresh ground black pepper and dried cayenne. Makes about six servings. Yes, no broth or salt added and it tastes fantastic!
Edit: added caraway to ingredients
by Violuthier
4 Comments
Thank you for this! I am always looking for good lo-so recipes!
Looks like a good recipe. Personally, I would probably make a flour gravy with the stuff in the skillet from Browning the meat because I like my beef stew with more of a gravy then just juice but still have to dry this out as is before I can make any adjustments
What is a baker size potato?
🙂