Ingredients

• 1/3  cup all-purpose flour
• 1  Tbsp. snipped fresh Italian (flat-leaf) parsley
• 1  tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1-1/2  lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
• 2  Tbsp. olive oil
• 1  8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
• 4  carrots, peeled, cut in 1-inch pieces
• 1  8-oz. pkg. cremini mushrooms, halved if large
• 8  tiny Yukon Gold potatoes, halved
• 3  Tbsp. tomato paste
• 2  Tbsp. spicy brown mustard
• 1  14-oz. can beef broth
• 1  12-oz. 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.