Beef Stew with Horseradish Mustard and Ale

By Stef -

Jared made this for his weekly meal and it was tasty and hearty. I had a hard time finding rutabaga at Smith's, but luckily Harmon's had some. It gets a 7.5 and came from Fine Cooking.

  • 2 Tbs. olive oil; more as needed
  • Kosher salt and freshly ground black pepper
  • 2 lb. beef brisket, cut into 1-inch cubes
  • 1/2 cup chopped shallot
  • 1 Tbs. finely chopped fresh rosemary
  • 1 Tbs. tomato paste
  • 1 Tbs. finely chopped garlic
  • 1/4 cup Maille Horseradish Dijon Mustard
  • 2 bottles brown ale, such as Newcastle
  • 1 quart low-sodium beef broth
  • 1 lb. peeled rutabaga, cut into 1-inch pieces
  • 1 lb. carrots, cut into 1-inch pieces
  • 1 lb. parsnips, cut into 1-inch pieces
  • 3 Tbs. unsalted butter, softened
  • 3 Tbs. all-purpose flour
  • 8 oz. green beans, cut into 1-1/2-inch pieces
  • 1 Tbs. finely chopped fresh flat-leaf parsley

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