Dijon Steak And Potato Stew Food

DIJON STEAK AND POTATO STEW

Dijon Steak and Potato Stew image

Frozen cut green beans and jarred beef gravy impart down-home flavor to a satisfying meat-and-potato stew.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 lb boneless beef sirloin, cut into 1/2-inch pieces
1/2 teaspoon peppered seasoned salt
2 jars (12 oz each) home-style beef gravy
1 cup water
2 tablespoons Dijon mustard
1/4 teaspoon dried thyme leaves
4 unpeeled small red potatoes, cut into 1/2- to 3/4-inch cubes (about 2 cups)
1 1/2 cups frozen cut green beans
2 medium carrots, sliced (1 cup)

Steps:

Sprinkle beef with peppered seasoned salt. In 4-quart Dutch oven or 12-inch nonstick skillet, cook beef over medium-high heat about 4 minutes, stirring frequently, until brown.
Stir in gravy, water, mustard and thyme until well blended. Stir in potatoes, green beans and carrots. Heat to boiling; reduce heat to medium-low. Cover and cook 20 to 22 minutes, stirring occasionally, until potatoes and beans are tender.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 65 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 3 g, TransFat 0 g

DIJON ROASTED POTATOES

Dijon Roasted Potatoes image

The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.

Provided by France C

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
¼ teaspoon thyme
¼ teaspoon rosemary
salt and ground black pepper to taste
5 red potatoes, cut into 1-inch pieces

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.

Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g

STEAK AND MUSHROOM STEW

Steak and Mushroom Stew image

Make and share this Steak and Mushroom Stew recipe from Food.com.

Provided by KathyP53

Categories Stew

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

6 ounces thick-cut bacon, diced
4 lbs chuck roast, cut into 1-inch cubes
kosher salt
fresh ground black pepper
2 small onions, diced
2 carrots, peeled and diced
2 celery ribs, diced
3 garlic cloves, minced
1 tablespoon tomato paste
3/4 lb cremini mushroom, sliced
1 tablespoon veal demi-glace
3 tablespoons Dijon mustard
1 1/2 cups beef broth
1/4 cup finely chopped fresh flat leaf parsley

Steps:

Saute bacon over medium-high heat in large pot for 10-11 minutes until crisp. Drain on paper towels. Pour bacon fat into bowl.
Season beef with salt and pepper.
Return two tablespoons bacon fat to pot and heat to medium-high. Brown beef in batches 8-10 minutes, transfer to bowl.
Reduce heat to medium; warm 1 tablespoons bacon fat. Cook onions, carrots and celery for 10 minutes. Add garlic and tomato paste; cook 1 minute. Add mushrooms, saute 10-12 minutes. Stir in demi-glace, mustard, beef, bacon, broth, salt and pepper. Bring to simmer; transfer all to slow cooker. Cover; cook on high for 4 hours. Skim off fat. Stir in parsley.
Serve with mashed potatoes.

Nutrition Facts : Calories 947.1, Fat 72.6, SaturatedFat 28.2, Cholesterol 228.1, Sodium 693.4, Carbohydrate 9, Fiber 1.9, Sugar 3.7, Protein 61.9

DIJON CHICKEN STEW WITH POTATOES & KALE

Dijon Chicken Stew With Potatoes & Kale image

Make and share this Dijon Chicken Stew With Potatoes & Kale recipe from Food.com.

Provided by Abba Gimel

Categories Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 teaspoons olive oil, divided
2 cups sliced leeks
4 garlic cloves, minced
1/3 cup all-purpose flour
1 1/2 lbs chicken thighs, deboned & cut into bite size pieces
1/2 lb boneless skinless chicken breast, cut into bite size pieces
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 cup dry white wine
3 cups chicken broth
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups white potatoes, peeled, cubed
8 cups loosely packed torn kale or 8 cups spinach, if kale is not available
crushed red pepper flakes (optional)

Steps:

Heat 1 tsp oil in Dutch Oven over medium-high heat.
Add leek; saute 6 minutes or until tender and golden brown.
Add garlic; saute 1 minute.
spoon leek mixture into a bowl.
Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
Heat remaining 1 tablespoon oil in pan over medium-high heat.
Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
Cook 6 minutes browning on all sides.
Add browned chicken to leek mixture.
Repeat with remaining chicken.
Add wine to pan, scraping pan to loosen browned bits.
Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
Stir in potatoes, cover & simmer 30 minutes.
Stir in Kale, cover and simmer 10 minutes.
Garnish with red peppers and serve with bread, i.e, roll, toast, etc.

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Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.
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