Mustard-Herb Beef Stew

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Mustard-Herb Beef Stew
Makes: 6 servings
Serving size: 1 1/2cup
Prep: 30 mins Cook: 1 hr to 1 hr 15 mins
  • make this recipe
  • user reviews (16)
Mustard-Herb Beef Stew
Ingredients
  • 1/3
    cup all-purpose flour
  • 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 - 10 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)
  • 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
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Reviews (16)
4213977266
kaw41283 wrote:

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 Abuse
mlesisko wrote:

This 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 Abuse
n43martin wrote:

My 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 Abuse
barbac701 wrote:

I 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 Abuse
n_bojan wrote:

Very 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

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