I'll just leave this here...
Dec. 27th, 2009 20:10![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
schizoauthoressI don't know how I ended up not posting this back when I originally made it.
But I found it again, so yay!
Mustard-Herb Beef Stew
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
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.
But I found it again, so yay!
Mustard-Herb Beef Stew
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
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.