Mustard Herb Beef Stew Recipe

Mustard Herb Beef Stew

From pleclare 15 years ago

Basic meat and potatoes get bold flavor after simmering in this heady combination of dark beer,thyme and parsley.

1/3c flour shopping list
1T flat leaf parsley.snipped shopping list
1tsp snipped fresh thyme or 1/2tsp. dried thyme,crushed shopping list
11/2lbs boneless beef chuck,cut into 1 to 11/2' pieces shopping list
2Tbs olive oil shopping list
1 8 to 10 oz pkg cipollini onions,peeled or 1 med. onion,peeled and cut in wedges shopping list
4 carrots,peeled,cut in 1" pieces shopping list
1 8 oz. pkg cremini mushrooms,halved if large shopping list
8 tiny yukon gold potatoes,halved shopping list
3Tbs tomato paste shopping list
2Tbs spicy brown mustard shopping list
1 14oz. can beef broth shopping list
1 12oz. bottle dark porter beer or non-alcaholic beer shopping list
1 bay leaf shopping list

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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" It was excellent "
linspj ate it and said...
Sounds really good and hearty. ^5
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myrna 15 years ago
very nice.
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" It was excellent "
albys1 ate it and said...
Another great recipe!!!
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pleclare Framingham, MA

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Reviewed by 3 people