Robin Butler's Recipe

Mustard-Herb Beef Stew

Category: Entrees

Source: Better Homes and Gardens, Sept 2008

1/3 c all-purpose flour
1 T snipped fresh italian parsley
1 t fresh thyme or 1/2 tsp dried thyme,crushed
1 t pepper
1/2 t salt
1 1/2 lb bonelss beef chuck, cut in 1- to
1 1/2-inch pieces
2 T olive oil
1 8-10 oz pkg cipollini onions, peeled,
or 1 med onion, peeled and cut in
wedges
4 carrots, peeled, cut in 1-inch pieces
1 8 oz pkg crimini mushrooms, halved
(I used 1/2 cup dried variety mushrooms,
reconstituted and chopped)
8 tiny Yukon Gold potatoes, halved
3 T tomato paste
2 T spicy brown mustard
1 14 oz can beef broth
1 12 oz bottle dark beer
1 bay leaf

In large bowl, combine flour, parsley, thyme, pepper and salt. Add beef, a few pieces at a time;stir to coat. Reserve leftover flour mixture

In 6 quart Ductch 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 slices.

Makes 6 (1 1/2 cup) servings.

426 cal,11 g fat,(3 g sat fat) 80 mg chol, 880 mg sodium, 43 g carbs, 5 g fiber, 33 g protein.

Very satisfying/comfort food on a wintery day