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Mustard-Herb Beef Stew Recipe

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This recipe for Mustard-Herb Beef Stew, by , is from The Gathering Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deana Guhde


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

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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