Dijon-Infused Beef and Vegetable Stew
Equipment
- large plastic zipping bag
- stockpot
Ingredients
- 1 1/2 pounds stew beef cubes
- 1/4 cup all-purpose flour
- 2 tablespoons oil
- Salt and pepper to taste
- 2 cans 14.5 ounces each diced tomatoes with garlic and onion
- 1 can 14.5 ounces beef broth
- 4 carrots peeled and cut into bite-size pieces
- 2 potatoes peeled and cut into bite-size pieces
- 3/4 teaspoon dried thyme
- 2 tablespoons Dijon mustard
Instructions
- In a large plastic zipping bag, combine stew beef cubes and flour.
- Toss to coat the beef evenly.
- Heat oil in a stockpot over medium-high heat.
- Brown the coated beef in the hot oil, sprinkling with salt and pepper.
- Add diced tomatoes with their juice and all remaining ingredients except Dijon mustard.
- Bring the mixture to a boil, then reduce the heat.
- Cover and simmer for one hour or until the beef is tender.
- Stir in Dijon mustard, ensuring it is well incorporated.
Notes & Wine Advice
Serve the flavorful Dijon-infused beef and vegetable stew hot.
Nutrition values
Calories: 320 kcal | koolhydraten: 25 g | Eiwitten: 25 g | Vet: 14 g | Suiker: 5 g