By guest blogger Kristina Vanni
A chill is in the air and there is nothing like a hearty stew to warm up on these cold winter nights. This recipe for beef stew has a zing from the spicy brown mustard and a depth of flavor from a bottle of dark porter beer. Craft beers and microbrews are among the top trends for 2010 according to the National Restaurant Association's survey of more than 1,800 American Culinary Federation member chefs, and this stew is a delightful way to utilize this beverage trend in a mouthwatering recipe. I like to use the 1554 Enlightened Black Ale from New Belgium Brewing Company, an International Wine, Spirits & Beer Event (IWSB) exhibiting company. Serve this stew with thick slices of crusty bread and you have a satisfying winter meal.
Mustard-Herb Beef Stew
Ingredients:
1/3 cup all-purpose flour
1 Tbsp. snipped fresh Italian (flat-leaf) parsley
1 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed
1-1/2 lb. boneless beef chuck, cut in 1-to 1-1/2-inch pieces
2 Tbsp. olive oil
1 8- to 10-oz. pkg. cipolini onions, peeled, or 1 medium onion, peeled and cut in wedges
4 carrots, peeled, cut in 1-inch pieces
1 8-oz. pkg. cremini mushrooms, halved if large
8 tiny Yukon Gold potatoes, halved
3 Tbsp. tomato paste
2 Tbsp. spicy brown mustard
1 14-oz. can beef broth
1 12-oz. bottle dark porter beer
1 bay leaf
Crusty bread slices
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