Recipe - Beef And Mustard Casserole

2 pound Tenderest stewing beef;
cubed
2 tablespoon Flour
1 ounce Clarified butter (i use
olive oil)
8 ounce Mushrooms cut or sliced up
1 cup Meat stock
2 tablespoon Dijon mustard
1 bn Fresh herbs tied in a bundle
Salt and pepper to taste

submitted by: tpogue@ids2.idsonline.com
A yummy stew falls apart on the fork, easy to make and tender as they
come also better the next day. We had it two nights ago. We love it!
Original main ingredient was veal, but I found veal dried out too fast so
substituted the stewing meat. We have something called crosscut blade
steak here, which I use and it's perfect! Use your equiivalent tender
beef.

Preheat oven to 325. Tossed cubed beef in flour. (I put the whole mess into
a plastic bag) Brown in olive oil/butter. Place in a casserole dish. Toss
mushrooms in pan until lightly cooked and add to casserole with combined
meat stock and mustard. Stir. Scrape pan and add to casserole. Add salt and
pepper. Place tied herbs on top of meat

Cover and cook for two hours, stirring once during cooking. Remove herbs
before serving.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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