Beef Stew With Mushrooms

In a large skillet, brown the stew meat in batches in the 2 tbsp oil; add more oil if necessary. Sprinkle lightly with salt and pepper (the beef broth contains salt as well). Place stew meat in slow cooker insert.

In the same skillet, cook the onion, carrots, and celery for about 10 minutes. Add garlic and tomato paste and cook for 1 minute. Add mushrooms and saute for an additional 10 minutes. Stir in the mustard, beef broth, and parsley. Transfer to slow cooker, pouring mixture over the stew meat.

Cover and cook on high for 1 hour. Reduce slow cooker temperature to low and cook for 4 hours longer, or until meat is tender.

Remove meat and vegetables from slow cooker and place in large bowl; keep warm. Turn the slow cooker to high. Combine the flour and water; mix until smooth. Add to the liquid in the slow cooker, stirring until well combined. Cook, covered, until gravy is hot and thickened.

Return the meat and vegetables to slow cooker; keep warm until ready to serve.