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Source: America's Favorite Food Associations

Beef Stew with Crusty Mustard Bread
Great for a cold winter night.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 1 hours 45 minutes
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2 pounds boneless beef round steak
2 tablespoons Crisco® Vegetable Oil
4 medium onions, sliced
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
1 1/2 cups beer
1 cup beef broth
1/4 teaspoon nutmeg
1 teaspoon sugar
6 three-inch rounds French bread
2 tablespoons Dijon mustard

Preheat the oven to 350 degrees. Trim the fat from the beef and cut it into 2-inch cubes. Heat 2 tablespoons vegetable oil over high heat and saute the cubes, turning until browned . Transfer the beef to a medium casserole dish.

Reduce the heat and saute the onion and garlic for 3 to 4 minutes. Stir in the flour. Add the beer and broth, stirring with a whisk until the sauce has thickened. Stir in the nutmeg and sugar and season with salt and pepper. Pour the sauce over the beef in the casserole, cover and cook for 1 1/2 hours.

Coat one side of each bread round with mustard and partially immerse the bread slices in the sauce. Return the casserole to the oven and cook uncovered for 10 to 15 minutes until the bread is lightly toasted.

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