Mustard Herb Beef Stew

So back around Easter time I was flipping through magazines at my grandpa's house, when I came across this recipe for Mustard Herb Beef Stew.  It looked so warm and yummy, but I never got around to making it.  Then today I got up early as usual and drove to school only to discover that it was closed and I had never gotten the call!  On the bright side, I had gotten to drive on good roads both ways and enjoy the pretty new snow-covered landscape and think/pray.  And instead of sleeping in until 10, I was already awake and going!  So I decided a hot lunch was in order, and what better food than stew for flood/snow weather. 

This recipe looks good from the start.  When I was in the grocery store, the gentleman behind me said, "I don't know where you're going, but I think I should come, too.  It looks like you're making something good."  To be fair, I did have some baking stuff on the belt, too.  (Grandma Ridley's Red Velvet Cake coming soon)  But the stew stuff looked yummy still raw.  And when it was all done, it was just as good.  I'm not sure why, but it made me feel like I was sitting at an English pub.

Mustard Herb Beef Stew
1/3 c flour
1 T parsley
1t fresh or 1/2 t dried thyme
1 t black pepper
1/2 t salt
1 1/2 lb beef chuck, cubed
2 T olive oil
8 to 10 oz cipolini or 1 med onion, chopped
4 carrots, sliced
8 oz cremini mushrooms (although regular would work, too)
8 tiny Yukon gold potatoes (I halved and quartered them)
3 T tomato paste
2 T spicy brown mustard
14 oz can beef broth
12 oz can dark porter beer (I have no clue about beer.  I just used Labatts, which was what was around.  And don't worry, it cooks out.)
1 bay leaf

In a plastic bag, combine flour, parsley, thyme, pepper, and salt.  Add beef and shake to coat.  Brown beef in hot oil.  Stir in veggies.  Cook and stir for three minutes.  Stir in paste, mustard, and leftover flour mix.  Add broth, beer, and the bay leaf.  Bring to boiling.  Reduce heat and simmer, covered, for 1-1 1/4 hours or until beef and veggies are done.  (Don't eat the bay leaf.)


P.S.  Here's how the picked eggs and beets turned out.  Could've used a tad bit more vinegar, but I'll remember that for next time.