country dijon beef stew

By amelia

Ingredients

• 1 tbsp of unsalted butter
• 1 small onion chooped
• 8 oz (about 2 cups ) of mushrooms
• 2 pounds of boneless beef chuck,trimed and cut into chunks
• 4 tbsp of all-purpose flour
• 2 tbsp olive oil
• 1 can 14.5 oz of low sodium beef broth
• 1 tbsp of worcestershire sause
• 1 tbsp of countrystyle grainy dijon mustar
• 3 carrots peeled and cut in 1/2 inch coins
• 1 tsp fresh rosemary
• 1/4 tsp of salt
• 1/4 tsp pepper
• cooked egg noddles

Preparation

Step 1

heat butter in large pot, add onion and mushrooms cook 5 min transfer to bowl. toss beef with 3 tbsp of flour add 1 tbsp of the oil into the pot, decrese heat to med-high. add half of the beed and cook 2 min,browning on all sides. transfer to bowl with onion and mushroom. add remaining tbspof oil and secong half of beef to pot.cook 2 min transfer to bowl reduce heat to med. add 3/4 cups of the beef broth to the pot wisk in worcestershire sauce and mustard,scraping up brown bits. add mixture fromt he bowl back to the potalong with the remaining beef broth. cover and simmeron low. in small bowl stir 2 tbsp of water the remaining tbsp of flour,rosemary salt and pepper. stir into the stew and cook untill thicken