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Tender beef in a rich, slightly sweet sauce tops thick French bread slices seasoned with Dijon mustard.
2 tsp. cooking oil
1 cup chopped onion
6 bacon slices, diced
3 tbsp. all purpose flour
2 lbs. beef stew meat
2 tbsp. cooking oil
12 1/2 oz. can of beer (see Note)
1 tbsp. dijon mustard
2 tsp. granulated sugar
1 tsp. dried thyme
8 french bread slices (about 1" thick), toasted
2 1/2 tbsp. dijon mustard
Serves 8
Heat first amount of cooking oil in large frying pan on medium.
Add onion and bacon.
Cook for 5 to 10 minutes, stirring often, until onion is softened.
Transfer with slotted spoon to 3 1/2 to 4 quart slow cooker.
Discard drippings.
Measure flour into large resealable freezer bag.
Add 1/2 of beef.
Seal bag.
Toss until coated.
Repeat with remaining beef.
Heat second amount of cooking oil in same large frying pan on medium.
Add beef in 2 batches.
Cook for 5 to 10 minutes per batch, stirring occasionally, until browned.
Combine next 4 ingredients in 2 cup liquid measure.
Slowly add to beef, stirring constantly and scraping any brown bits from bottom of pan, until boiling.
Add to onion mixture.
Stir well.
Cover.
Cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Place 1 bread slice on each of 8 plates.
Spread about 1 tsp. mustard on each bread slice.
Spoon 1/2 cup beef mixture on top of each slice.
Note:
For best results, use brown ale for its smooth, slightly sweet flavor.
2 tsp. cooking oil
1 cup chopped onion
6 bacon slices, diced
3 tbsp. all purpose flour
2 lbs. beef stew meat
2 tbsp. cooking oil
12 1/2 oz. can of beer (see Note)
1 tbsp. dijon mustard
2 tsp. granulated sugar
1 tsp. dried thyme
8 french bread slices (about 1" thick), toasted
2 1/2 tbsp. dijon mustard
Serves 8
Heat first amount of cooking oil in large frying pan on medium.
Add onion and bacon.
Cook for 5 to 10 minutes, stirring often, until onion is softened.
Transfer with slotted spoon to 3 1/2 to 4 quart slow cooker.
Discard drippings.
Measure flour into large resealable freezer bag.
Add 1/2 of beef.
Seal bag.
Toss until coated.
Repeat with remaining beef.
Heat second amount of cooking oil in same large frying pan on medium.
Add beef in 2 batches.
Cook for 5 to 10 minutes per batch, stirring occasionally, until browned.
Combine next 4 ingredients in 2 cup liquid measure.
Slowly add to beef, stirring constantly and scraping any brown bits from bottom of pan, until boiling.
Add to onion mixture.
Stir well.
Cover.
Cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours.
Place 1 bread slice on each of 8 plates.
Spread about 1 tsp. mustard on each bread slice.
Spoon 1/2 cup beef mixture on top of each slice.
Note:
For best results, use brown ale for its smooth, slightly sweet flavor.
