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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.
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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!
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