Serve this savory stew ladled over split biscuits for an extra hearty dinner.
1-1/2 lbs. stew beef cubes
1/4 c. all-purpose flour
2 T. oil
salt and pepper to taste
14-1/2 oz. can beef broth
2 potatoes, peeled and cubed
2 14-1/2 oz. cans diced tomatoes with garlic and onion
1 c. baby carrots
3/4 t. dried thyme
2 T. Dijon mustard
Combine beef cubes and flour in a large plastic zipping bag; toss to coat evenly. In a large stockpot, heat oil over medium-high heat. Add beef and brown on all sides. Season beef with salt and pepper; stir in remaining ingredients except mustard. Bring to a boil; reduce heat to low. Cover and simmer, stirring occasionally, for one hour, or until beef is tender. Gently stir in mustard just before serving. Serves 6 to 8.
Browning adds lots of flavor to beef stew! For the very best flavor, pat the stew cubes dry with a paper towel before browning. Don’t crowd the pieces in the pan, and be sure to stir up all the tasty browned bits at the bottom.