Recipe

Mustard Herb Beef Stew Recipe

	Pleclare / All my dishes 1 year, 2 months ago Basic meat and potatoes get bold flavor after simmering in this heady combination of dark beer,thyme and parsley. Prep:30m Cook:60m Servings:6	Pleclare
	flourparsleythymebeef chuckoilonionscarrotsmushroomspotatoestomato pastemustardbeef brothdark beerbayleaf

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Ingredients

1/3c flour

1T flat leaf parsley.snipped

1tsp snipped fresh thyme or 1/2tsp. dried thyme,crushed

11/2lbs boneless beef chuck,cut into 1 to 11/2' pieces

2Tbs olive oil

1 8 to 10 oz pkg cipollini onions,peeled or 1 med. onion,peeled and cut in wedges

4 carrots,peeled,cut in 1" pieces

1 8 oz. pkg cremini mushrooms,halved if large

8 tiny Yukon Gold potatoes,halved

3Tbs tomato paste

2Tbs spicy brown mustard

1 14oz. can beef broth

1 12oz. bottle dark porter beer or non-alcaholic beer

1 bay leaf

Directions

In large bowl,combine flour,parsley,thyme,1tsp pepper and 1/2 tsp salt. Add beef,a few pieces at a time;stir to coat.Reserve leftover flour mixture.

In 6 qt. duch oven heat oil over med-high heat. Brown beef. Stir in onions,carrots,mushrooms and potatoes. Cook and stir 3 mins. Stir in tomato paste,mustard,and remaining flour mixture.. Add broth,beer,and bay leaf. Bring to boiling;reduce heat. Cover and simmer 1 to 11/4 hours until beef is tender. Remove and discard bayleaf. Serve with bread.

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