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Mustard-Herb Beef Stew
Ingredients
-
1/3
cup all-purpose flour
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1
tablespoon snipped fresh Italian (flat-leaf) parsley
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1
teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed
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1 1/2
pounds boneless beef chuck, cut in 1-to 1-1/2-inch pieces
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2
tablespoons olive oil
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1
8 - 10 ounce cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
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4
carrots, peeled, cut in 1-inch pieces
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1
8 ounce package cremini mushrooms, halved if large
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8
tiny Yukon Gold potatoes, halved
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3
tablespoons tomato paste
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2
tablespoons spicy brown mustard
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1
14 ounce can beef broth
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1
12 ounce bottle dark porter beer or non-alcholic beer
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1
bay leaf
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Crusty bread slices
Directions
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.
Nutrition Facts
(Mustard-Herb Beef Stew)
- Servings Per Recipe 6,
- Calories 426,
- Protein (gm) 33,
- Carbohydrate (gm) 43,
- Fat, total (gm) 11,
- Cholesterol (mg) 50,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 6,
- Vitamin A (IU) 6803,
- Vitamin C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 121,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 880,
- Potassium (mg) 1123,
- Calcium (DV %) 91,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This is soooo good! My husband loves it :) the beer is what makes it so don't skimp!
10/27/2011 02:38:33 PM Report AbuseThis was a great recipe! I did add a beef bone to the stock to get more flavor. Also added a bit more dried thyme. I tenderized the beef on my lunch hour about 3 hours prior to starting the process! Will make this time and time again!! A keeper!
10/19/2011 09:12:44 AM Report AbuseMy beef didn't even come close to being tender in the 1 1/2 hours suggested cooking time. I would suggest cooking the beef for at least 2 1/2 hours before adding the vegetables.
2/17/2011 05:05:29 PM Report AbuseI have made this twice and we have really enjoyed it. The port beer is expensive but it really gives a rich taste.
1/24/2011 12:21:13 PM Report AbuseVery easy to make. I used white pepper and slightly more meat - came out great. I think next time I will add even more mushrooms!
10/18/2010 09:11:41 AM Report Abuse