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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