BEEF STEW - COUNTRY DIJON

By á-2995

Ingredients

• 1 TBSP BUTTER
• 1 ONION - CHOPPED
• 8 OZ MUSHROOMS - CLEANED-QUARTERED
• 2 LB BONELESS BEEF CHUCK - 1 INCH CUBE
• 4 TBSP FLOUR
• 2 TBSP OIL
• 14.5 CAN BEEF BROTH
• 1 TBSP WORCESTERSHIRE
• 1 TBSP DIJON
• 3 CARROTS - CUT IN COIN SIZE
• 1 TSP ROSEMARY
• SALT AND PEPPER
• COOKED EGG NOODLES - OPTIONAL

Details

Servings 6
Preparation time 15mins
Cooking time 87mins

Preparation

Step 1

HEAT BUTTER - ADD ONION AND MUSHROOMS - SAUTE
REMOVE AND ADD BEEF WHICH HAS BEEN TOSSED WITH
3 TBSP FLOUR -ADD OIL AND DO MEAT IN 2 OR 3 BATCHES ADDING OIL AS NEEDED -REMOVE FROM PAN

ADD 3/4 CUP BEEF BROTH AND WHISK IN WORCESTERSHIRE AND MUSTARD - ADD MEAT,ONION AND MUSHROOMS TO PAN - COVER AND SIMMER FOR 15 MINS. UNCOVER AND STIR IN CARROTS - COVER COOK
ADDITIONAL 45 MINS. STIR 2 TBSP WATER,1 TBSP FLOUR,
ROSEMARY SALT, PEPPER TOGETHER IN BOWL -STIR INTO
STEW AND COOK FOR 3 MINS TIL THICKENED.

SERVE WITH NOODLES IF DESIRED