Dijon Beef Stew

1 TBSP butter
1 small onion, chopped
1 c. mushrooms, sliced
2 lbs stew beef
8 TBSP flour, divided
2 TBSP olive oil
1 can beef broth
1 TBSP Worcestershire sauce
1 TBSP dijon mustard
3 carrots, sliced
1 tsp rosemary
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp cayenne
1/2 tsp mustard seed
Egg noodles

Heat butter in a large pot over medium heat. Add the onion and mushrooms. Cook for 5 minutes, then move into a bowl. While the onions and mushrooms are cooking, toss beef in 3 TBSP of lour. Add 1 TBSP of olive oil to the pot and stir in the beef, browning on all sides. Once browned, move to bowl with onions and mushrooms. Add 3/4 c. beef broth to the pot. Gently stir in Worcestershire and mustard. Add contents from bowl to the pot and stir. Cover and simmer on low for 15 minutes. Uncover, then slowly stir in carrots. Cover again and cook on low for an additional 45 minutes. In a small bowl, stir in 2 TBSP of water and 1 TBSP of flour. Add this mixture to the pot and stir. I ended up adding a total of 10 TBSP of water and 5 TBSP of flour to get my desired consistency. I added this 2 TBSP of water and 1 TBSP of flour at a time to ensure it wasn’t too thick. Once it’s to your desired consistency, cook for about 3 minutes. Then serve over cooked egg noodles topped with a spoonful of sour cream.


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