Miso and Mustard Beef Stew

in Beef, Slow Cooker, Stew
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This stew is packed with hearty vegetables and lots of flavor.

Miso Mustard Beef Stew

The savory stew gets an extra bolt of flavor from miso and coarse ground mustard. Satisfying and simple
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Course: Main Course
Cuisine: Fusion
Keyword: slow cooker
Servings: 4
Calories: 506kcal

Equipment

Ingredients

  • 1.5 pounds stew meat
  • 2 carrots medium
  • 3 stalks celery
  • 1/2 yellow onion large
  • 4 red skin potatoes scrubbed and cubed
  • 8 oz white mushroom remove caps and cut in half
  • 2 tbsp miso paste
  • 1 6 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 10.5 oz can low sodium cream of mushroom soup
  • 1 11 oz bottle Guinness stout
  • 3 tbsp all purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tsp garlic powder
  • 1 tbsp coarse mustard
  • 3 tbsp vegetable oil for browning meat
US Customary - Metric

Instructions

  • Wash celery. Remove ends and cut into bite sized chunks, put in slow cooker
  • Peel carrots. Cut in half and then into half rounds. Put in slow cooker
  • Slice onion into thin slices, add to slow cooker
  • Wipe any dirt from mushrooms with a damp towel. Remove stems and cut in half
  • Scrub potatoes, remove any spots and chunk into bite sized pieces (I used four medium sized red potatoes
  • Make sure all vegetables are added to the slow cooker
  • Add tomato paste, miso paste, tomato sauce, cream of mushroom soup, 3 teaspoons of garlic powder and coarse mustard
  • Cube stew meat into bite sized pieces and pat dry with a towel
  • In a large Ziploc bag, mix together 1 tsp of salt, 1 tsp of black pepper and 3 tablespoons of all purpose flour. Add the beef and shake until coated
  • Brown meat in batches. Add oil as needed until all meat has been thoroughly seared on all sides
  • Pour the bottle of Guinness into the pan and deglaze, boiling until the Guinness has been reduced by about a 1/3
  • Add the beef to the slow cooker and top with the beer and bits from the deglazed pan
  • Cook for four hours on high or six to eight hours on low. Serve with bread

Nutrition

Calories: 506kcal | Carbohydrates: 58g | Protein: 48g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 105mg | Sodium: 1462mg | Potassium: 2421mg | Fiber: 9g | Sugar: 12g | Vitamin A: 5907IU | Vitamin C: 33mg | Calcium: 108mg | Iron: 8mg
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