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Beef Stew With Dijon Mustard and Onions
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2 pounds beef stew meat, cut into 1 1/2-inch cubes
3 tablespoons flour
Salt and pepper, to taste
4 tablespoons oil
3 to 4 large onions, quartered
2 cloves garlic, minced
1 bay leaf
1 teaspoon thyme
2 pounds potatoes, peeled and cut into large chunks
1/4 cup Dijon mustard
1 cup frozen peas, thawed
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Heat oil in a Dutch oven. Season the flour with salt and pepper. Dredge the meat cubes in the flour. Add the meat
to the hot oil in batches and brown on all sides. Remove.
Add the onions to the pot and cook until they begin to brown, about 10 minutes, adding a little more oil if needed. Add the garlic. Cook one minute more. Add the meat, bay
leaf and thyme. Simmer, stirring often, about one hour.
Add the potatoes and continue to cook 30 to 40 minutes longer or until potatoes are tender. Stir in the mustard and peas, and cook until peas are heated through, about four
minutes.
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Note: If you want a stew with a darker color, Kitchen Bouquet can be added.
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