"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hearty Mustard Beef Stew Recipe

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This recipe for Hearty Mustard Beef Stew, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Weston
Added: Monday, November 3, 2008


Hearty Mustard Beef Stew (you can add or delete any seasonings you like)

1/3 cup all purpose flour
1 tbs snipped fresh cilantro
1 1/2 lb boneless beef chuck, cut into 1 - 1 1/2 inch pieces
2 tbs olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 rib celery, chopped
1 med. bell pepper, chopped
4 carrots, peeled, cut into 1 inch pieces
8 oz mushrooms, cut in half if large
5 red potatoes cut into 2 inch pieces (halved - quartered if small)
3 tbs tomato paste
2 tbs spicy brown mustard
1 14 oz can beef broth
1 12 oz bottle of beer

In a large bowl combine flour, pepper, 1/2 tsp salt. Add beef, a few pieces at a time, stir to coat. Reserve leftover flour mixture.

In a 5 quart Dutch oven heat oil over med-high fire. Brown beef. Stir in onions, carrots, mushrooms, cilantro and potatoes. Cook and stir 3 minutes. Stir in tomato paste, mustard and remaining flour mixture. Add broth and beer. Bring to boiling and reduce heat. Cover and let simmer 1-1/4 hours until beef is tender. Serve with crusty bread.




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