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–+ servings

Dijon-Infused Beef and Vegetable Stew

Couverts6
Preparation 1 hour 15 minutes
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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 | Carbohydrates: 25 g | Protein: 25 g | Fat: 14 g | Sugar: 5 g
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Course; Beef / Stew