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© Meredith Corporation. All rights reserved. Used with permission.
Heat butter in a large pot over medium heat. Add onion and mushrooms and cook for 5 minutes. Transfer to a bowl.
Meanwhile, toss beef with 3 tablespoons flour. Add 1 tablespoon oil to the pot and increase heat to medium-high. Add half of the beef and cook for 2 minutes, browning on all sides. Transfer to the bowl with onions and mushrooms. Add the remaining 1 tablespoon oil and the rest of the beef to the pot. Cook for 2 minutes, browning on all sides. Transfer to bowl; reduce heat to medium.
Add 3/4 cup broth to the pot. Whisk in Worcestershire and mustard, scraping up any brown bits on bottom of the pan. Add the beef and vegetable mixture back to the pot along with the remaining broth. Cover and simmer on low for 15 minutes.
Uncover and stir in carrots. Cover and simmer for an additional 45 minutes. In a small bowl, stir together 2 tablespoons water, the remaining 1 tablespoon flour, rosemary, salt and pepper. Stir into stew and cook until thickened, about 3 minutes. Serve with noodles, if desired.