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© Meredith Corporation. All rights reserved. Used with permission.
(7 1/2 cups)
Place onions and carrots in a 3 1/2- or 4-quart slow cooker. Top with stew meat. In a small bowl, stir together tomatoes, broth, mustard, garlic, thyme, tarragon and pepper. Pour over beef in cooker.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Ladle into bowls and sprinkle each serving with parsley.