Dijon Beef Stew

Course : Stews
Serves: 4
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2 pounds stew meat
3 tablespoons olive oil
1 small onion chopped
2 tablespoons soy flour or thickener
2 cups beef broth
2 tablespoons dijon
1/2 pound mushrooms
1 tablespoons butter
1/4 cup dry red wine

Preparation / Directions:

Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook til onions done and beef browned. Add broth and mustard. Simmer, partially covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew. (7 carbs ea.)

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