Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 8, 2011
Sunday Beef Dijon
Beef from the Oven
Prep time:
40 minutesCooking time:
30 minutes“Choose chuck steak as a less expensive but equally flavorful alternative to the beef round. Increase the simmering time in step 4 to 1 hour to guarantee a tender result.”
Ingredients
Serves 6
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 large clove garlic, minced
- 2 pounds boneless beef round, cut into 3/4-inch cubes
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 cup tomato sauce
- 2 tablespoons Dijon mustard
- 1/2 cup water
- 1/2 cup red wine or beef broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups hot cooked egg noodles
Directions
1
Heat oil in an ovenproof pot or Dutch oven over medium heat. Add onion, celery and garlic. Cook until tender, about 5 minutes.
2
Add beef to pot. Cook, stirring occasionally, until beef is nearly cooked, about 20 minutes. Preheat oven to 350°F.
3
Add flour to pot; stir well. Cook for 5 minutes.
4
Add thyme, tomato sauce, mustard and water to pot; mix well. Place pot in oven. Bake until beef is tender, about 30 minutes. Stir in wine, salt and pepper. Serve over hot egg noodles.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To cut the cooking time by about one-third, prepare this stew in a pressure cooker.
Great Pairings
Tri-Colored Slaw
You can save both time and money by buying packages of shredded red and green cabbage and carrots. These can quickly and easily be tossed together-just add the dressing!
You May Also Like...
Disney Holiday Collection
Bring the spirit of Disney into your home with these beloved characters and watch as faces around the table light up!
