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Ingredients
| all-purpose flour (unsifted): 1/3 cup |
| Italian seasoning: 1 Tbl |
| fresh thyme: 1 tsp |
| beef chuck clod steak: 1.5 lbs |
| olive oil: 2 Tbl |
| onions: 1 |
| carrots: 4 |
| crimini mushrooms: 8 oz |
| white potatoes: 8 whole potatoes |
| canned tomato paste: 3 Tbl |
| yellow mustard: 2 Tbl |
| soup - beef broth: 14 oz |
| dark beer: 6 cups |
| bay leaf: 1 |
Mustard-Herb Beef Stew
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
1. In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.
2. In 6-quart Dutch oven heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms, and potatoes. Cook and stir 3 minutes. 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 1-1/4 hours until beef is tender. Remove and discard bay leaf. Serve with crusty bread. Makes 6 (1-1/2-cup) servings.