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Ingredients
- 2 lb Tenderest stewing beef, cubed
- 2 Tbsp. Flour
- 1 ounce Clarified butter (i use extra virgin olive oil)
- 8 ounce Mushrooms sliced
- 1 c. Meat stock
- 2 Tbsp. Dijon mustard
- 1 bn Fresh herbs tied in a bundle Salt and pepper to taste
Directions
- A yummy stew - falls apart on the fork, easy to make and tender as they come - also better the next day. We had it two nights ago. We love it!
- Original main ingredient was veal, but I found veal dry out too fast so substituted the stewing meat. We have something called cross-cut blade steak here, that I use and it's perfect! - Use your equiivalent tender beef.
- Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into a plastic bag) Brown in extra virgin olive oil/butter. Place in a casserole dish. Toss mushrooms in pan till lightly cooked and add in to casserole with combined meat stock and mustard. Stir. Scrape pan and add in to casserole. Add in salt and pepper. Place tied herbs on top of meat
- Cover and cook for two hrs, stirring once during cooking. Remove herbs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 56 | 65% |
| Total Fat 6.41g | 8% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 324mg | 14% |
| Potassium 224mg | 6% |
| Total Carbs 5.21g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.99g | 1% |
| Protein 3.18g | 5% |
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