WHAT’S COOKING
M U S T A R D -H E R B B E E F S T E W
Basic meat and potatoes get bold flavor
after simmering in this heady combination
o f dark beer, onions, thyme, and parsley.
PREP: 30MIN. COOK: 1 HR.
Vz
cupall-purposeflour
1
Tbsp. snipped fresh Italian
(flat-leaf) parsley
1
tsp.snippedfreshthymeor’/itsp.
dried thyme, crushed
1
Vi
lb. boneless beef chuck, cut in
i-toiV
2-inch pieces
2
Tbsp.oliveoil
1 8-toio-oz.pkg.cipollinionions,
peeled, or
1 medi um onion, peeled
and cut in wedges
4
carrots, peeled,cut in
1-inch pieces
1 8-oz.pkg.cremini mushrooms,
halved if large
8
tiny Yukon Gold potatoes, halved
3
Tbsp. tomato paste
2
Tbsp. spicy brown mustard
1 14-oz. can beef broth
1 12-oz. bottle dark porter beer or
nonalcoholic beer
1
bay leaf
Crusty bread slices
1
.
In large bowl combine flour, parsley,
thyme,
1 teaspoon
pepper,
and
V
2
teaspoon
salt.
Add beef, a few pieces at a time; stir to
coat. Reserve leftover flour mixture.
2
.
In
6-quart Dutch oven heat oil over
medium-high heat. Brown beef. Stir in
onions, carrots, mushrooms, and potatoes.
Cook and stir 3 minutes. Stir in tomato
paste, mustard, and remaining flour
mixture. Add broth, beer, and bay leaf.
Bring to boiling; reduce heat. Cover and
simmer 1 to 1
lA
hours until beef is tender.
Remove and discard bay leaf. Serve with
bread.
MAKES
6(1
V
2
-CUP)SERVINGS.
EACH SERVING
426 cal, 11 g fa t (3 gsat. fat),
50 m g chol, 880 m g sodium, 43g carbo, 5g
fiber, 33gpro. Daily Values: 140% vit.A ,
32% vit. C, 9% calcium, 26% iron.
M A R T I N I B R I S K E T
A splash o f vodka and vermouth plus green
olives gives this pepper-crusted beef its
martini flavors. You may omit the alcohol;
the flavor will be different but just as good.
PREP: 25 MIN. COOK: 3 HR. STAND: 10 MIN.
1 3- to 4-lb. beef brisket
1
Tbsp. mixed peppercorns,coarsely
crushed
1
Tbsp.cookingoil
2
medium onions,sliced
1 28-oz can crushed tomatoes
1
cup lower-sodium beef broth
1
Tbsp. Worcestershire sauce
1
Tbsp. fines herbes,crushed
/2
cupwhippingcream
2
Tbsp. dry vermouth (optional)
1
Tbsp. vodka (optional)
Vi
cup pirniento-stuffed green olives
1. Trim fat from beef. Sprinkle beef with
salt
and peppercorns. In large heavy
skilletbrown brisket on both sides in hot
oil. Remove beef. Add onions to skillet.
Cook and stir until tender. Add brisket to
skillet; add tomatoes, broth, Worcester-
shire, and fines herbes. Bring to boiling;
reduce heat. Spoon some of onion
mixture over brisket. Simmer, covered,
for 3 hours, or until brisket is tender.
2
.
To serve, remove brisket from skillet;
let stand 10 minutes. Meanwhile, skim
fat from sauce in skillet. Stir in cream,
vermouth, and vodka. Bring just to boiling.
Remove from heat. Slice brisket; top with
olives. Serve with sauce,
m a k e s
8
s e r v in g s
,
e a c h
SERVING
364 cal, 17g fa t (7g sa t. fat),
123 m g chol, 607 m g sodium, 10 g carbo,
2 gfiber,37gpro. Daily Values: 4% vit.A ,
21% vit. C,
6
% calcium, 24% iron.
W H A T /S A S IM M E R ?
'‘Simmer” is ajust-for-fun term
that has sprung up in the food
world to mean cooki ng in a bold -
flavored sauce. Think of it as
braising with a twist. It’s too new
to be in dictionaries, but you’ll
see it used on restaurant menus,
sauce labels, and in recipes. There
are“simmersauces,”“simmer
dinners,” and just plain “simmers.”
