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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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