1 and ½ pounds Moyer beef chuck or sirloin, cut into large bite-size pieces
1 teaspoon salt
½ teaspoon pepper
1 medium onion, chopped
6 garlic cloves, minced
1 tablespoon unsalted butter
½ cup all-purpose flour
4 cups beef stock
1 tablespoon low sodium soy sauce
1 teaspoon Dijon mustard
1½ teaspoons beef bouillon
1½ teaspoons sugar
½ tsp dried parsley
½ tsp paprika
¼ tsp dried oregano
¼ tsp dried thyme
Fresh chopped parsley, for garnish
YIELD 6 servings
After cutting meat and while it is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add beef in single layer (work in 2 batches if needed) to the hot skillet and let cook for approximately 2 minutes, without stirring. Let it cook until it has a nice sear/crust on one side (this will give it a lot of flavor), then continue to cook while stirring until beef is browned all over but not cooked all the way through.
Transfer beef to 6-quart slow cooker and top with chopped onions and minced garlic.
To the remaining juices left in the skillet, melt 1 tablespoon butter. Whisk in the flour until dissolved. Add in remaining gravy ingredients.
Bring this to a boil then reduce to a simmer until thickened to the consistency of thick gravy. Make sure you let it get thick enough because it will thin out a bit in the slow cooker. Add to slow cooker and stir to combine all ingredients.
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. Add additional salt and pepper, if needed.
Garnish with fresh, chopped parsley for color. Serve over OR with mashed potatoes, egg noodles or rice. Enjoy