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

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