Creamy Mustard Beef Stew
Creamy Mustard Beef Stew might be just the main course you are searching for. This recipe makes 4 servings with 461 calories, 29g of protein, and 25g of fat each. For $2.34 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is brought to you by Framed Cooks. 70 people have made this recipe and would make it again. If you have salt and pepper, beef chuck roast, tomato paste, and a few other ingredients on hand, you can make it. It is perfect for Winter. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 90%. Users who liked this recipe also liked Beef Stew With Mustard Dumplings, Beef Wellington with Roast Pumpkin, Parsnip and Mushrooms in a Creamy Sage and Mustard Sauce, and Hearty Beef Stew – a filling beef stew can be made easily in your crockpot.
Servings: 4
Ingredients:
4 slices bacon, chopped
1 pound beef chuck, cut into cubes
6 carrots, peeled and cut into 1 inch chunks
1½ cups chicken broth
2 tablespoons Dijon mustard
½ cup flour
Chopped fresh parsley for garnish
2 tablespoons heavy cream
Salt and pepper
6 shallots, peeled and cut in half
2 tablespoons tomato paste
Equipment:
paper towels
ziploc bags
dutch oven
pot
Cooking instruction summary:
Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper. Add to pot and cook over medium high heat until browned.Add shallots, carrots and tomato paste and stir. Pour in broth and simmer for 90 minutes.Stir in mustard and cream. Serve with a scattering of parsley.
Step by step:
1. Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper.
2. Add to pot and cook over medium high heat until browned.
3. Add shallots, carrots and tomato paste and stir.
4. Pour in broth and simmer for 90 minutes.Stir in mustard and cream.
5. Serve with a scattering of parsley.
Nutrition Information:
covered percent of daily need
