Creamy Mustard Beef Stew

Creamy Mustard Beef Stew might be just the main course you are searching for. This recipe makes 4 servings with 461 calories, 29g of protein, and 25g of fat each. For $2.34 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is brought to you by Framed Cooks. 70 people have made this recipe and would make it again. If you have salt and pepper, beef chuck roast, tomato paste, and a few other ingredients on hand, you can make it. It is perfect for Winter. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 90%. Users who liked this recipe also liked Beef Stew With Mustard Dumplings, Beef Wellington with Roast Pumpkin, Parsnip and Mushrooms in a Creamy Sage and Mustard Sauce, and Hearty Beef Stew – a filling beef stew can be made easily in your crockpot.

Servings: 4

 

Ingredients:

4 slices bacon, chopped

1 pound beef chuck, cut into cubes

6 carrots, peeled and cut into 1 inch chunks

1½ cups chicken broth

2 tablespoons Dijon mustard

½ cup flour

Chopped fresh parsley for garnish

2 tablespoons heavy cream

Salt and pepper

6 shallots, peeled and cut in half

2 tablespoons tomato paste

Equipment:

paper towels

ziploc bags

dutch oven

pot

Cooking instruction summary:

Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper. Add to pot and cook over medium high heat until browned.Add shallots, carrots and tomato paste and stir. Pour in broth and simmer for 90 minutes.Stir in mustard and cream. Serve with a scattering of parsley.

 

Step by step:


1. Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper.

2. Add to pot and cook over medium high heat until browned.

3. Add shallots, carrots and tomato paste and stir.

4. Pour in broth and simmer for 90 minutes.Stir in mustard and cream.

5. Serve with a scattering of parsley.


Nutrition Information:

Quickview
460k Calories
29g Protein
25g Total Fat
30g Carbs
29% Health Score
Limit These
Calories
460k
23%

Fat
25g
39%

  Saturated Fat
10g
66%

Carbohydrates
30g
10%

  Sugar
8g
9%

Cholesterol
103mg
34%

Sodium
975mg
42%

Get Enough Of These
Protein
29g
59%

Vitamin A
15886IU
318%

Vitamin K
81µg
77%

Zinc
9mg
63%

Vitamin B12
3µg
54%

Selenium
36µg
52%

Vitamin B3
8mg
42%

Vitamin B6
0.79mg
39%

Phosphorus
350mg
35%

Potassium
1044mg
30%

Vitamin C
21mg
26%

Iron
4mg
26%

Vitamin B1
0.38mg
25%

Manganese
0.46mg
23%

Vitamin B2
0.36mg
21%

Fiber
4g
20%

Folate
70µg
18%

Magnesium
56mg
14%

Vitamin B5
1mg
13%

Copper
0.24mg
12%

Vitamin E
1mg
9%

Calcium
89mg
9%

Vitamin D
0.25µg
2%

covered percent of daily need
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