Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables -- carrots, potatoes, and tomatoes.
| Yield: | 8 servings |
Ingredients | |
| 1 1/2 pounds cubed beef stew meat 1/4 cup all-purpose flour 2 tablespoons vegetable oil 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (14 ounce) can beef broth 4 carrots, chopped 2 potatoes, peeled and chopped 3/4 teaspoon dried thyme 2 tablespoons Dijon-style prepared mustard salt and pepper to taste | |
- Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
- In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
- Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
- Blend in mustard and serve.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 345 cal | Total Fat: | 20.4 g | Cholesterol: | 57 mg | |||
| Sodium: | 480 mg | Carbohydrates: | 20.1 g | Fiber: | 3.4 g | |||
| Protein: | 19 g | |||||||
ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com
"Allrecipes.com," Allrecipes, the Allrecipes & Spoon Design and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Allrecipes.com, Inc., or its licensors and may not be copied, imitated or used without prior written permission of Allrecipes.com, Inc.
