Mustard Herb Beef Stew

By spietzsch

Ingredients

• 1/3 cup all-purpose flour
• 1 Tbsp. snipped fresh Italian (flat-leaf) parsley
• 1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
• 1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
• 2 Tbsp. olive oil
• 1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
• 4 carrots, peeled, cut in 1-inch pieces
• 1 8-oz. pkg. cremini mushrooms, halved if large
• 8 tiny Yukon Gold potatoes, halved
• 3 Tbsp. tomato paste
• 2 Tbsp. spicy brown mustard
• 1 14-oz. can beef broth
• 1 12-oz. bottle dark porter beer or non-alcholic beer
• 1 bay leaf
• Crusty bread slices

Details

Servings 6
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

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.