1 ½ pounds lean beef stew meat
1-pound beef smoked sausage, cut into 1” slices
2 tablespoons olive oil
Spray cooking oil
3 large russet potatoes, peeled and cut into chunks
1 large diced yellow onion
1 cup of diced parsnips
3 cloves of garlic, diced
2 tablespoons Dijon mustard
1 tablespoon hot sauce
¼ cup tomato sauce
2 cups beef broth
1 16-ounce bag of frozen mixed vegetables
2 cups flour
½ tablespoon salt
½ tablespoon white pepper
½ tablespoon smoked paprika
½ tablespoon garlic powder
½ tablespoon onion powder
Instructions:
Add flour, salt, pepper, paprika, garlic powder and onion powder to a gallon size Ziploc bag. Working in batches, add the stew meat and shake to cover in the flour. Remove and place on a plate. Repeat until all the meat is covered.
Heat olive oil in a skillet and brown the stew meat, but do not cook all the way through. Place on a plate covered with paper towels to drain off the oil.
In a medium size bowl, whisk together the tomato sauce, beef broth, garlic, mustard, and hot sauce. Set aside.
Spray the slow cooker insert with cooking oil. Add the onions, potatoes, and parsnips.
Add the beef stew meat and the sausage.
Pour the liquid into the slow cooker and secure the lid. Cook on high for 5-6 hours or on low for 8-9.
Once the stew is done, remove the lid and stir in the frozen vegetables. Replace the lid and cook on low for 15 minutes
