Mustard-Herb Beef Stew


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.

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

Servings: 6
Time to Prepare: 20 minutes plus cooking time
Nutritional Information: Calories 426, Total Fat (g) 11, Saturated Fat (g) 3, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 50, Sodium (mg) 880, Carbohydrate (g) 43, Total Sugar (g) 6, Fiber (g) 5, Protein (g) 33, Vitamin C (DV%) 32, Calcium (DV%) 9, Iron (DV%) 26, Percent Daily Values are based on a 2,000 calorie diet

Submitted By: Betsy
Original Source: Better Homes and Gardens website

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