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.
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
Makes 6
Ingredients
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1/3 cup all-purpose flour
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1 Tbsp. snipped fresh Italian (flat-leaf) parsley
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1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
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1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
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2 Tbsp. olive oil
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1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
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4 carrots, peeled, cut in 1-inch pieces
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1 8-oz. pkg. cremini mushrooms, halved if large
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8 Tiny Yukon Gold potatoes, halved
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3 Tbsp. tomato paste
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2 Tbsp. spicy brown mustard
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1 14-oz. can beef broth
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1 12-oz. bottle dark porter beer or non-alcholic beer
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1 bay leaf
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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 information
Calories 426, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 50 mg, Sodium 880 mg, Carbohydrate 43 g, Total Sugar 6 g, Fiber 5 g, Protein 33 g. Daily Values: Vitamin C 32%, Calcium 9%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
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