Mustard-Herb Beef Stew

Basic meat and potatoes get bold flavor after simmering in this heady combination of dark beer, onions, thyme, and parsley. This hearty stew is a perfect winter recipe.

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32 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Serving Size: 1 1/2 cup
  • Prep: 30 mins
  • Cook: 1 hr to 1 hr 15 mins
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Mustard-Herb Beef Stew
Ingredients
1
tablespoon snipped fresh Italian (flat-leaf) parsley
1
teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1 1/2
pounds boneless beef chuck, cut in 1-to 1-1/2-inch pieces
2
tablespoons olive oil
1
8 ounce cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
4
carrots, peeled, cut in 1-inch pieces
1
8 ounce package cremini mushrooms, halved if large
8
tiny Yukon Gold potatoes, halved
3
tablespoons tomato paste
2
tablespoons spicy brown mustard
1
14 ounce can beef broth
1
12 ounce bottle dark porter beer or non-alcholic beer
1
bay leaf
 
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)
    Per serving:
  • 426 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 50 mg chol.,
  • 880 mg sodium,
  • 43 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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