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Hearty Mustard Beef Stew


1/3 cup flour
1 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1 1/2 lb boneless beef chuck, cut in 1 to 1 1/2inch pieces
2 tbsp olive oil
1 medium onion, peeled and cut in wedges
4 carrots, peeled and cut in 1 inch pieces
1 (8 oz) pkg cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 tbsp tomato paste
1 tbsp spicy brown mustard
2 (14 oz) cans beef broth
1 bay leaf
1 tsp Black Pepper
1/2 tsp Salt


1. In a 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 a 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 and bay leaf. Bring to boiling
and reduce heat.
Cover and simmer 1 to 1 1/4 hours until beef is tender.
Remove and discard bay leaf.

Yield: 6 (1 1/2-cup) servings.
Serve with your favorite bread.
Percent Daily Values are based on a 2,000 calorie diet

* Calories426,
* 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