I love fall. The leaves are changing, it’s getting cooler out, and it’s getting darker earlier in the evening. This is the perfect weather for some Beef Stew. I wanted some Stew, but I wanted to try a different recipe from my tried & true Emeril’s Beef Stew that I always use. I came across a recipe for Mustard-Herb Beef Stew and I thought that sounded delicious! I had a bunch of fresh herbs on hand so this would be the perfect opportunity to use them!
- 1/3 cup all-purpose flour
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley
- 1 teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed
- 1 teaspoon 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 – 10 ounce cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
- 4 carrots, peeled, cut in 1-inch pieces
- 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 non-alcoholic beer
- 1 bay leaf
In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt.
Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture.
In 6-quart Dutch oven heat oil over medium-high heat. Brown beef.
Stir in onions, carrots, mushrooms, and potatoes.
Cook and stir 3 minutes.
Stir in tomato paste, mustard, and remaining flour mixture.
Add broth, beer, and bay leaf.
Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours until beef is tender.
Remove and discard bay leaf.
Serve with crusty bread.
The weather has been absolutely perfect this weekend. A little bit of a chill, but not too cold. To me, this is the perfect weather for stew! As I usually do, I made a few changes to the stew, but nothing major.
- I added in 1/2 cup celery with the Vegetables.
- I tossed the beef with some Emeril Essence before putting it in the flour mixture.
- I used Baby Bella mushrooms in place of cremini because that’s what I had on hand.
- I added a little extra beer to the stew because I felt like it needed it. So in turn I had to mix a little bit of beef broth with flour and add that in to thicken it a bit more.
- I added in about 1/4 cup of cream at the very end. I love the richness it gives the stew.
Overall I thought that the stew was pretty good. It’s not my absolute favorite beef stew, but it’s not bad. I enjoyed the flavor that the mustard gave it. I didn’t quite put as much mustard in that it called for. I was a bit nervous that it would be too mustard-y. But add the amount you want, and you can always put in more if you desire.
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