Description
Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired.
Ingredients
- 1 ½ pounds cubed beef stew meat
- ¼ 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
- ¾ teaspoon dried thyme
- 2 tablespoons Dijon-style prepared mustard
- salt and pepper to taste
Instructions
- Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
- In a 6-quart saucepan
- brown beef in hot vegetable oil. Season with salt and pepper
- if desired.
- Add diced tomatoes
- beef broth
- carrots
- potatoes
- and thyme. Bring to a boil; reduce heat to medium-low
- cover
- and simmer for 1 hour or until beef is tender. Blend in mustard and serve.
Servings: 8