COUNTRY DIJON BEEF STEW

Country Dijon Beef Stew image

Provided by Angela Pietrantonio

Time 1h30m

Number Of Ingredients 14

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1 Tbsp unsalted butter
1 small onion, chopped
8 oz (about 2 cups) mushrooms, cleaned, trimmed and quartered
2 lb boneless beef chuck, trimmed and cut into 1-inch chunks
4 Tbsp all-purpose flour
2 Tbsp olive oil
1 14 1/2 ounce can low-sodium beef broth
1 Tbsp worcestershire sauce
1 Tbsp countrystyle grainy dijon mustard
3 carrots, peeled and cut into 1/2-inch coins
1 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp black pepper
cooked noodle eggs (optional)

Steps:

1. Heat butter in a large pot over medium heat. Add onion and mushrooms and cook 5 minutes. Transfer to a bowl.
2. Meanwhile, toss beef with 3 tablespoons of the flour. Add 1 tablespoon of the oil to the pot and increase heat to mediumhigh. Add half the beef and cook 2 minutes, browning on all sides. Transfer to bowl with onions and mushrooms. Add remaining tablespoon oil and second half of beef to pot. Cook 2 minutes, browning on all sides. Transfer to bowl; reduce heat to medium.
3. Add 3/4 cup of the beef broth to the pot. Whisk in Worcestershire and mustard, scraping up any brown bits on bottom of the pan. Add mixture from bowl back to the pot along with the remaining beef broth. Cover and simmer on low for 15 minutes.
4. Uncover and stir in carrots. Cover and cook an additional 45 minutes.
5. In small bowl, stir together 2 tablespoons water, the remaining tablespoon flour, rosemary, salt and pepper. Stir into stew and cook 3 minutes, until thickened. Serve with noodles, if desired.noodles, if desired. 7 points per serving (not including egg noodles)