Rosemary Garlic Beef Stew

6 medium carrots
6 medium red potatoes
1/4 cup all purpose flour
Salt and pepper to taste
2 TBSP olive oil
4 cloves garlic, minced
1 1/2 pounds Green Pasture Meats stew beef
2 cups beef broth
2 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1 TBSP soy sauce
1/2 TBSP brown sugar
1/2 TBSP dried rosemary
1/2 tsp dried thyme

Wash and dice carrots and potatoes and place in slow cooker.

Mix salt, pepper, and flour together and toss the meat to coat.

Sautee garlic in olive oil for one minute then add stew meat.  Cook over medium heat until browned.  Add meat to the slow cooker and combine with vegetables.

Return skillet to the stove and add beef broth, Dijon, Worcestershire, soy sauce, brown sugar, rosemary, and thyme.  Heat slowly and stir to dissolve the browned bits from the bottom of the skillet.  Remove from heat and pour into the slow cooker.  Stir to combine.  Cook on high for four hours.