As the weather gets colder, the recipes we crave get heartier. You can’t go wrong with the time-tested combo of meat and potatoes. So today we bring you a fall stew recipe that packs a wallop of flavor. After simmering in the heady combination of dark porter, onions, thyme, parsley, and our gourmet Ozark Stout Ale Mustard, this seasonal meal will fill your house with an irresistible smell, and your belly with Lip Smackin’ satisfaction. 1/3 cup flour
1 tablespoon trimmed fresh Italian parsley
1/2 tsp. dried thyme, crushed
1 ½ pounds boneless beef chuck, cut in 1 in pieces
2 tablespoons vegetable oil
1 medium yellow onion, peeled and cut in wedges
4 carrots, peeled, cut in 1-inch pieces
18 ounce package mushrooms, halved
8 small Yukon gold potatoes, halved
3 tablespoons tomato paste
2 tablespoons Lip Smackin’ Good Ozark Stout Ale Mustard
1 14 ounce can beef broth
1 12 ounce bottle dark porter beer
1 bay leaf
In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. Add beef, and stir to coat. Save leftover flour mixture.
In 6-quart Dutch oven heat oil over medium-high heat. Brown the beef, then stir in onions, carrots, mushrooms, and potatoes. Cook and stir 3 minutes. Stir in tomato paste, Lip Smackin’ Good Ozark Stout Ale Mustard, and remaining flour mixture. Add broth, beer, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours until beef is tender. Remove and discard bay leaf. Makes 6 (1-1/2-cup) servings.
When you make this recipe, don’t settle for just any old mustard. Our Ozark Stout Ale Mustard brings all the right flavors to this mix. Be sure to pick your own in stores near you, or order one and have it delivered right to your door.
Enjoy y’all!
