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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mustard-Herb Beef Stew

Makes: 6 servings
Serving size: 1 1/2cup
Prep 30 mins Cook 1 hr to 1 hr 15 mins
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 (g) 121,
  • Cobalamin (Vit. B12) (g) 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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