1. Add stew beef to non stick fry pan and brown on all sides over medium high heat; add mushrooms and garlic, continue to brown; about 10 minutes. 2. Add wine and deglaze pan, simmer 2 minutes. 3. Meanwhile: Add onions, celery, potatoes, carrots and rutabaga to crock pot. 4. Add thyme and bouquet garni to crock pot. 5. Add salt and pepper to taste. 6. Pour beef mixture from fry pan over veggies in crock pot and stir to mix. 7. Combine in a bowl, stock, Worcestershire sauce and water; add flour and dry mustard and whisk together until well combined. 8. Add flour/mustard mixture to crock pot, stir to mix. 9. Cook on high for 5 to 6 hours; adjust seasoning and serve hot with crusty rolls to sop up juices. 10. Feel free to use any veggies left in the fridge that need to be used up. ---------------------------------------------------------------------------
Nutrition
Ingredients
