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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,
- cal. (kcal) 426,
- Fat, total (g) 11,
- chol. (mg) 50,
- sat. fat (g) 3,
- carb. (g) 43,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 5,
- sugar (g) 6,
- pro. (g) 33,
- vit. A (IU) 6803,
- vit. 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 (mg) 91,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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