
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.
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Easy to make, and I loved it. I take it work work for a quick dinner.
2/9/2010 04:50:00 PM Report AbuseWe thought the stew was delicious, but, because the recipe made a lot of gravy, I would use about six carrots next time and add peas. Also, I will try using round steak next time, because it is easier to remove the fat from that cut.
1/22/2010 01:53:46 PM Report AbuseIt was ok. But not a household favorite.
1/18/2010 10:22:38 AM Report AbuseWe liked the stew! I used additional beef broth instead of the beer. I used regular Idaho potatoes and sweet onions I had on hand. I also added some green peppers as well as a dash of worcheshire sauce.
1/17/2010 02:56:29 PM Report AbuseThought this was GREAT. Used a stout beer and skipped the onions. Used red potatoes and also threw in some Orrington Farms Beef bouillon, which makes everything beef taste wonderful!
12/28/2009 12:37:54 PM Report Abuse