Heat oil in pan. Season meat with salt + pepper. Brown stew meat on all sides until brown but not cooked.
Add beef to crockpot. Drizzle with dijon mustard and horseradish. Stir to coat.
Next, mix in all veggies and garlic.
Add beef bone broth and bay leaf.
Stir until well incorporated. Cook on low for 6-8 hours or until beef is tender. Combine arrowroot with water. Stir in arrowroot mixture to thicken. Salt & pepper to taste.
Pick the right kind of meat: When you head to the store, look for beef stew meat. This is usually cut into small cubes and marked accordingly. If you cannot find it (or the meat seems to be cut inconsistently, look for chuck roast and cut it yourself.Don’t skip the sear: The sear helps to keep the meat tender and seals in the juices during the slow cook.Beef Stew Storage Tips: Store cooked beef stew in the fridge for up to four days and reheat as needed. To freezer, add cooled stew to a freezer-safe container and freeze for up to 3 months.Stovetop Beef Stew with a Dutch Oven: This recipe can be made on the stovetop with a dutch oven. Follow the process through adding the bay leaf and then allow the stew to simmer on low for six hours.How to thicken beef stew: Add 1 tablespoon of arrowroot to 1 tablespoon of water and add once stew is done cooking. Stew will thicken over time.