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
Crusty bread slices
5 comments:
You think you're so big!
That's how I roll, Amy.
I'm thinking it would have tasted much better if I had that pretty blue dutch oven in the picture.
Very nice! (Borat voice)
I like to add fresh green beans to my beef stew and when its almost finished I add some yellow squash. I've never tried adding spicy mustard, but I find I like the recipes that have tomato paste in them the best. Sounds good!
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