This terrific tasting stew can be customized to include your favourite veggies.
⅓cupall purpose flour
1Tbspdry mustard powder
1Tbspchopped fresh Italian (flat-leaf) parsley
1tspchopped fresh thyme or 1/2 tsp / 2 ml crushed dried thyme
1 ½lbsboneless beef chuck, cut into 1 – 1 1/2 inch (2.5 cm-4 cm) pieces
1medium onion, peeled and cut into wedges
2carrots, peeled and cut into 1 inch (2.5 cm) pieces
1cupmushrooms (halved if large)
2medium potatoes, cut into 1 inch (2.5 cm) cubes
1 ¾cupsno-salt-added beef broth
In large bowl mix together flour, mustard powder, parsley, thyme, pepper and salt. Dredge beef in fl our mixture, reserving leftover flour mixture for step 3.
In large pot (6 quart), heat oil over high heat to sear beef. Stir in onions, carrots, mushrooms and potatoes. Cook for 3 minutes. Stir in tomato paste, mustard, bay leaf and broth.
Stir water into remaining flour mixture (from step 1) before adding into the cooking pot. Bring to a boil. Reduce heat to low. Cover and simmer for 1 hour or until beef and potatoes are tender. Serve hot.
Serving Size 255.08 g
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.