Dijon Beef Stew

By Janet-2

Ingredients

• 2 cups frozen small whole onions
• 2 cups packaged peeled fresh baby carrots
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 ounce can no-salt-added diced tomatoes, undrained
• 1 ounce can reduced-sodium beef broth
• 2 tablespoons Dijon-style mustard
• 4 cloves garlic, minced
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon dried tarragon, crushed
• 1/4 teaspoon black pepper
• 2 tablespoons snipped fresh parsley or tarragon

Details

Adapted from bhg.com

Preparation

Step 1

In a 3 1/2- or 4-quart slow cooker combine onions and carrots. Top with meat. In a small bowl stir together the tomatoes, broth, mustard, garlic, thyme, tarragon, and pepper. Pour over meat in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Sprinkle each serving with parsley.