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Mustard-Herb Beef Stew

Ingredients

• 1/3 cup all-purpose flour
• 1 tablespoon snipped parsley
• 1 teaspoon snipped thyme or 1/2 teaspoon dried thyme, crushed
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 1/2 pounds boneless beef chuck, cut in 1- to 1 1/2-inch pieces
• 2 tablespoons olive oil
• 8 to 10 ounces cippollini onions, peeled, or 1 medium onion, peeled and cut in wedges
• 4 carrots, peeled and cut into 1-inch pieces
• 1 8-ounce package cremini mushrooms, halved if large
• 8 tiny Yukon Gold potatoes, halved
• 3 tablespoons tomato paste
• 2 tablespoons spicy brown mustard
• 1 14-ounce can beef broth
• 1 12-ounce bottle dark porter beer or nonalcoholic beer
• 1 bay leaf

Directions

1. In large bowl combine flour, parsley, thyme, pepper, and salt.
2. Add beef, a few pieces at a time.
3. Stir to coat.
4. Reserve leftover flour mixture.
5. In 6-quart Dutch oven heat oil over medium-high heat.
6. Add beef and cook until brown.
7. Stir in onions, carrots, mushrooms, and potatoes.
8. Cook and stir 3 minutes.
9. Stir in tomato paste, mustard, and remaining flour mixture.
10. Add remaining ingredients and simmer, covered, for 1 to 1 1/4 hours.
11. Discard bay leaf.

Attribution