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Mustard-Herb Beef Stew Recipe

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This recipe for Mustard-Herb Beef Stew is from The Gathering Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup flour
1 T. parsley
1 1/2 lb. boneless beef chuck, cut in 1-1 1/2" wedges
2 T. olive oil
1 8-10 oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
4 carrots, peeled, cut in 1" pieces
1 8-oz. pkg. cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 T. tomato paste
2 T. spicy brown mustard
1 14-oz. can beef broth
1 12-oz. bottle dark beer or non-alcoholic beer
1 bay leaf
Directions:
Directions:
Combine flour, parsley, thyme, 1 tsp. pepper, and 1/2 tsp. salt. Add beef, a few pieces at a time, stir or shake to coat. Reserve leftover flour mixture. In a 6-qt. 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 (if desired). 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.

 

 

 

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