Beef And Mustard Casserole Recipe

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   A yummy stew - falls apart on the fork, easy to make and tender as they come - also better the next day.

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   We had it two nights ago.

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   We love it!

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   Original main ingredient was veal, but I found veal dry out too fast so substituted the stewing meat.

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   We have something called cross-cut blade steak here, that I use and it's perfect!

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   - Use your equiivalent tender beef.

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   Preheat oven to 325.

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   Tossed cubed beef in flour.

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   (I put the whole mess into a plastic bag) Brown in extra virgin olive oil/butter.

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    Place in a casserole dish.

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    Toss mushrooms in pan till lightly cooked and add in to casserole with combined meat stock and mustard.

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    Stir.

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    Scrape pan and add in to casserole.

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    Add in salt and pepper.

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    Place tied herbs on top of meat

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    Cover and cook for two hrs, stirring once during cooking.

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    Remove herbs before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.