Mustard Herb Beef Stew

Flour Mixture

⅓ cup all purpose flour

1 Tbsp dry mustard powder

1 Tbsp chopped fresh Italian (flat-leaf) parsley

1 tsp chopped fresh thyme or 1/2 tsp / 2 ml crushed dried thyme

1 tsp black pepper

1 tsp salt

1 ½ lbs boneless beef chuck, cut into 1 – 1 1/2 inch (2.5 cm-4 cm) pieces

Remaining Ingredients

2 Tbsp olive oil

1 medium onion, peeled and cut into wedges

2 carrots, peeled and cut into 1 inch (2.5 cm) pieces

1 cup mushrooms (halved if large)

2 medium potatoes, cut into 1 inch (2.5 cm) cubes

3 Tbsp tomato paste

¼ cup Dijon mustard

1 bay leaf

1 ¾ cups no-salt-added beef broth

2 cups water

Instructions

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.

Nutrition Facts

Serving Size 255.08 g

Servings 0

Amount Per Serving
Calories 285.79

% Daily Value *
Total Fat 9.52g15%

Saturated Fat 2.47g13%

Trans Fat 0g
Cholesterol 69.73mg24%
Sodium 764.85mg32%
Total Carbohydrate 21.04g8%

Dietary Fiber 3.47g14%

Sugars 4.16g
Protein 27.59g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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