Mustard Herb Beef Stew

By JanetLynn198

Ingredients

• 1/3 cup all-purpose flour
• 1 tbsp fresh italian flat leaf parsley
• 1 tsp fresh thyme (1/2tsp dried thyme, crushed)
• 1 1/2 lb boneless beef chuck, cut in 1-1 1/2" pieces
• 2 tbsp olive oil
• 1 medium onion, peeled and cut in wedges
• 4 carrots, peeled, cut in 1" pieces
• 8 oz cremini mushrooms, halved if large
• 8 tiny yukon gold potatoes, halved
• 3 tbsp tomato paste
• 2 tbsp spicy brown mustard
• 1 (14o) can beef broth
• 1 (12oz) bottle dark porter beer
• 1 bay leaf
• crusty bread slices

Details

Servings 6

Preparation

Step 1

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

2. In a 6qt dutch oven heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms and potatoes. Cook and stir for 3 mins. Stir in tomato paste, mustard and remaining flour mixture. Add broth, beer and bay leaf. Bring to boiling; reduce heat. cover and simmer 60-75 mins until beef is tender. Remove and discard bay leaf. Serve with crusty bread.