
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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This recipe was awful. I spent alot to get all the ingrediants including $6 for a dark port beer. The stew was extremely bitter from the beer and unedible by my entire family
11/16/2009 11:30:47 AM Report AbuseI was making stew tonight anyway, so I decided to try this one. It was easy and very tasty. My husband liked it a lot and so did I.
11/4/2009 05:44:08 PM Report AbuseEasy to make, this stew was a hit with my family!
10/25/2009 12:04:46 AM Report Abuse