Fabulous! I have made beef stew many times using many recipes, but this one is a hit. I coated the beef stew meat with half flour and half masa harina, a little trick from another recipe on this site, Southwestern Chicken Roulade. I also added garlic powder and Adobo seasoning, which has salt, pepper, and yes, more garlic! Seared that in the pan, then I removed the meat and put in one sliced onion and sauteed that for a bit before adding sliced mushrooms, which I then sauteed that for a few minutes more before deglazing the pan with some white wine I had left over from the night before. I put the meat, potatoes, and carrots back in the pot along with the beef broth and 1 can of tomatoes (garlic and onion), and thyme and cooked over low heat for a few hours. Just before serving, I added green beans and the Dijon mustard and didn't need to add any extra salt and pepper. This went over very well and no one could taste the Dijon although they admitted it was different than traditional beef stew. My husband loved the way the meat cooked and I do think the masa harina is what keeps the meat moist on the inside so I will definitely do that again. Great recipe!
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Fabulous! I have made beef stew many times using many recipes, but this one is a hit. I...