Dijon Beef Stew
From gkwillow 13 years ago
- 2 1/2 hrs to make
- Serves 6
I found this recipe several years ago in a brand-name cook book. Have since lost the book and the recipe, so I went online and checked out the first Google hit. Combined what I found with a few changes of my own and here's the result. Read more I've served this for guests several times and it has always been a hit. Be sure to allow plenty of simmer time so the meat is very tender... See less
Ingredients
- 2 pounds cubed beef stew meat shopping list
- 1/4 cup all-purpose flour (seasoned with garlic powder, salt, and pepper to taste) shopping list
- 2 tablespoons olive oil shopping list
- splash of red wine shopping list
- 1(14.5 ounce) can diced tomatoes, undrained shopping list
- 1 (14 ounce) can beef broth shopping list
- 1 (8 oz) can tomato sauce shopping list
- 4 carrots, chopped (I used baby carrots, just guessing at the equivalent amount) shopping list
- 2 medium potatoes, peeled and chopped (I used baby Yukon Golds, so just guessed at the amount) shopping list
- 3/4 teaspoon dried thyme shopping list
- 2 tablespoons Dijon-style prepared mustard shopping list
How to make it
- Combine meat and seasoned flour in a large plastic bag and shake to coat evenly.
- In a large saucepan or dutch oven brown meat. Deglaze the pan with a splash of red wine.
- Add diced tomatoes, beef broth, tomato sauce and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 30 minutes.
- Add carrots and potato, bring to a boil again, and continue simmering on low heat for approximately 1 1/2 hour or until meat is very tender.
- Blend in mustard. Adjust seasoning with additional salt and pepper.
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