12 ounces baby new potatoes, cutting larger ones in half
2 tablespoons whole-grain mustard
1 tablespoon red wine vinegar
1/4 cup loosely packed fresh flat-leaf parsley leaves
How to Make It
Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.
Add carrots and onions to Dutch oven; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
Whisk together flour and 1/2 cup broth in a small bowl; add to Dutch oven. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
We had this for dinner last night....followed the recipe exactly and will be making it again! It made the cut (and you know it is successful when we both are eating it for lunch and again dinner tonight)!
An easy recipe with delicious flavor. The red wine vinegar and whole grain mustard offers a little different positive appeal. I have doubled the recipe, added peas for a little more color and taken it to shut-ins.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!