Mustard-Herb Beef Stew
Basic meat and potatoes get bold flavor after simmering in this heady combination of dark beer, onions, thyme, and parsley. This hearty stew is a perfect winter recipe.
Rate This!
Mustard-Herb Beef Stew
Directions
- 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.
- 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)
- Per serving:
- 426 kcal ,
- 11 g fat
- (3 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 50 mg chol. ,
- 880 mg sodium ,
- 43 g carb. ,
- 5 g fiber ,
- 6 g sugar ,
- 33 g pro.
Reviews (2)
halfnelson79079
353 Days Ago
Shades of, Picksburgh, Pa. The spicy brown mustard was the give away!! This has such a deep flavor and stick to your ribs comfort!! As I am Italian, just a few cloves of garlic went in. A loaf of warm crusty bread, fried apples and a glass of red made the perfect meal on a cold winters night!!raf
Isabel Smart
1926 Days Ago
Now a family favourite. My husband loved it even though he does not like mustard.