Saturday, September 27, 2008

Mustard-Herb Beef Stew




Mustard-Herb Beef Stew






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




Directions


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. Makes 6 (1-1/2-cup) servings.

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from BHG.com

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3 comments:

  1. What if one doesn't have a dutch oven and one thinks this sounds delicious? Any suggestions?

    ReplyDelete
  2. justbarefoot9/27/08, 3:04 PM

    Jenny, you crack me up!

    I'm guessing that since you don't have to actually put the dutch oven into the oven, you'll be fine using a big pot with a tight-fitting lid. When you're simmering it for that long you don't want to lose the juicy goodness, and having the lid will help in that.

    If you're as curious as I was about the dutch oven, click here: http://www.ochef.com/697.htm

    I hope you like it! :)

    ReplyDelete
  3. Do you think a crock pot would work? I don't have one of those either, but I think it would work even better as you could leave the concoction in there for hours and it would just make the meat more and more tender. I haven't checked out the link to the dutch oven yet, but I will when I get a chance. Thanks for the ideas!

    ReplyDelete